Creamy Potato Soup Loaded with Bacon for Cozy Nights

November 2, 2025 by Jake

Hey there, friends! Today, I’m sharing one of my family’s favorite comfort foods: a creamy potato soup that’s perfect for chilly evenings. Imagine a bowl filled with hearty potatoes, crispy bacon, and a silky broth that warms you from the inside out. It brings back memories of cozy family dinners—a simple pleasure that makes any day feel special. For another satisfying soup option, check out my easy breakfast potatoes recipe.

Why you’ll love this recipe

Thispotato soupis more than a dish; it’s a hug in a bowl—comfort food at its finest. You’ll love how easy it is to adapt with whatever’s in your fridge. It’s rich, creamy, and just as good the next day, making it ideal for busy weeks. Plus, the crispy bacon on top? It’s like the cherry on a sundae, adding that irresistible salty crunch.

Ingredients

8 slices bacon
1 medium yellow onion
3–4 cloves garlic
3 pounds Yukon Gold potatoes
¼ cup all-purpose flour
4 cups chicken broth
1½ cups whole milk
1 cup heavy cream
½ cup (120g) sour cream
1½ teaspoons salt
¾ teaspoon cracked black pepper
Chives (optional, as desired)
Shredded cheddar (optional, as desired)
Paprika or cayenne (optional, to taste)

Step-by-step instructions

Prepare your ingredients

Cook the bacon: Place 8 slices of bacon in a cold Dutch oven on medium-high heat. Cook for 10–12 minutes, stirring often, until crispy. Remove and set aside, keeping the drippings.
Sauté the veggies: Dice 1 medium yellow onion and mince 3–4 garlic cloves. Sauté the onion in the bacon drippings for about 5 minutes, then add the garlic for 1–2 minutes until fragrant.
Prepare the potatoes: Peel and chop 3 pounds of Yukon Gold potatoes into 1-inch cubes. Add them to the pot and stir for about 5 minutes to coat with the drippings.
Make the roux: Sprinkle ¼ cup of flour over the potatoes and stir for 2 minutes to form a roux.
Build the soup base: Gradually add 4 cups of chicken broth and 1½ cups of whole milk. Stir well. Season with 1½ teaspoons salt and ¾ teaspoon black pepper. Bring to a simmer, partially cover, and cook for 40 minutes until potatoes are tender.
Finish the soup: For a creamier texture, mash about ⅓ of the potatoes. Stir in 1 cup of heavy cream and ½ cup of sour cream. Taste and adjust seasoning if needed.
Serve and enjoy: Ladle the soup into bowls and garnish with crispy bacon, shredded cheese, chopped chives, and a sprinkle of paprika or chili flakes.

Recipe tips & variations

Add a spicy kick: Sprinkle some cayenne pepper for added warmth.
Go green: Toss in a handful of spinach a few minutes before serving.
Cheddar delight: Stir a handful of shredded cheddar directly into the soup for extra cheese goodness.
Don’t toss the bacon drippings: They’re packed with flavor and the secret to this soup’s deliciousness.

Storage & reheating

Store any leftover soup in an airtight container in the refrigerator for up to three days. Reheat on the stove over low heat, stirring occasionally, until warm. You can also microwave it, but do it in intervals, stirring in between to ensure even heating.

FAQs

Can I use different types of potatoes?

Yes, russets work well too, though the texture may be slightly different.

What can I substitute the bacon with for a vegetarian option?

You can use smoked paprika or liquid smoke for a hint of flavor without the meat.

How do I thicken my soup further?

Mash more potatoes or add a tablespoon of cornstarch mixed with water.

Can I freeze this soup?

Yes, but add the cream after thawing during reheating for best texture.

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I hope thispotato soupbecomes a staple in your home like it is in mine. Happy cooking and let me know what you think!