Creamy Potato Soup with Bacon

There's something about the smell of bacon fat hitting a hot pot that instantly makes everything feel like home cooking. Years ago, a friend brought me a thermos of potato soup on a particularly gray afternoon, and I remember thinking how something so simple—potatoes, cream, cheese—could taste like pure comfort. Now I make this version whenever the weather turns cold, and it's become the soup I reach for when I want something that feels both indulgent and genuinely nourishing.

I once made this soup for my roommate on his first day of a new job—he came home looking defeated, and I had most of the ingredients already on hand. Watching him slowly brighten with each spoonful reminded me that sometimes food really is the most honest form of kindness. The pot was empty by bedtime, and he asked for the recipe the next morning.

Ingredients

• Russet potatoes (1 kg / 2.2 lbs): Waxy potatoes break down too easily, so rustsets are your anchor here—they hold their shape during cooking but still turn tender enough to partially blend.
• Yellow onion (1 medium): Sweet and mellow when cooked slowly; this is your flavor base.
• Garlic (2 cloves): Adds depth without overpowering—less is intentional because milk and cream need breathing room.
• Celery and carrot (1 stalk and 1 medium): Traditional mirepoix vegetables that build a gentle aromatic foundation.
• Unsalted butter (60 g / 4 tbsp): Creates the silky mouthfeel and lets you control salt levels.
• Whole milk and heavy cream (750 ml / 240 ml): The combination keeps the soup rich without being overwhelming; milk adds body, cream adds luxury.
• Sharp cheddar cheese (150 g / 1½ cups): Sharp varieties don't get rubbery when heated, and the tang cuts through all that richness.
• Beef bacon (120 g / 4 oz): Renders fat that seasons the entire pot and becomes crispy garnish—don't skip this step.
• Chicken broth (750 ml / 3 cups): Low-sodium lets you season at the end without oversalting.
• All-purpose flour (2 tbsp, optional): A light thickener that keeps the soup from being too thin if your potatoes are starchy.
• Salt and black pepper: Always taste and adjust at the very end.

Instructions

Render the bacon:

Chop your beef bacon and cook it in the large pot over medium heat, listening for the edges to crisp up and smell smoky. Scoop it out with a slotted spoon and keep it on paper towels—you'll use it as garnish later.

Build your base:

Leave about 2 tablespoons of rendered bacon fat in the pot (the good stuff), then add butter. Toss in chopped onion, celery, and carrot, letting them soften for 5 minutes until the onions turn translucent and smell almost sweet. Add minced garlic for just 1 more minute—you want it fragrant, not browned.

Toast the potatoes:

Add your diced potatoes to the pot and sprinkle with flour if you're using it. Stir for about 2 minutes so the flour coats everything evenly and begins to cook.

Simmer until tender:

Pour in the chicken broth and bring the whole thing to a gentle boil, then lower the heat and let it simmer for 15 to 20 minutes. You'll know the potatoes are ready when a fork slides through them easily.

Add the cream:

Turn the heat down to medium-low and pour in the milk and heavy cream slowly, stirring as you go. Let it warm through for about 5 minutes—do not let it boil or the dairy will break.

Blend for creaminess:

This is where the magic happens: use an immersion blender directly in the pot to partially puree everything, leaving some chunky potato pieces for texture. If you don't have an immersion blender, carefully transfer half the soup to a regular blender, blend it smooth, and pour it back into the pot.

Melt in the cheese:

Remove from heat and stir in your shredded sharp cheddar until it disappears into the soup completely—the residual heat is enough. Taste it now and adjust salt and pepper.

Serve with flourish:

Ladle the soup into bowls and top each one with crispy bacon pieces, extra cheese, and fresh chives if you have them.

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I learned the hard way that this soup actually tastes better the next day—flavors settle and deepen overnight. Now I make a big batch and look forward to the leftovers almost as much as the first bowl.

Why Partial Blending Is Your Secret Weapon

Most creamy potato soups are either completely smooth or too chunky. This recipe splits the difference by blending only part of it, which gives you that velvety mouthfeel but keeps enough potato pieces to remind you what you're eating. It's also faster than pureeing everything, and honestly, it tastes more intentional.

The Bacon Fat Difference

Cooking the bacon first and leaving its fat in the pot is the move that separates this from a basic cream of potato soup. That rendered fat carries flavor through every spoonful and seasons the vegetables as they soften. You could use all butter, but you'd lose that subtle savory depth that makes people ask for seconds.

Making It Your Own

This is a forgiving recipe that welcomes variations once you understand the core technique. Smoked gouda brings a whole different character, Monterey Jack adds creaminess without the sharpness, and a splash of white wine in place of some of the broth adds sophistication. Fresh thyme stirred in at the end is never a mistake, and a tiny bit of smoked paprika adds warmth without changing the color much.

• Substitute half-and-half for heavy cream if you want richness without quite as much fat.
• Add a handful of diced ham or leftover roasted chicken if you want more protein.
• Serve with crusty bread, oyster crackers, or even a fried egg on top for breakfast.

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This soup is proof that the simplest meals often mean the most. Keep this recipe close whenever you need something warm, filling, and genuinely comforting.

Recipe FAQ

→ Can I use regular pork bacon?

Yes, traditional pork bacon works perfectly if you prefer a smokier profile, though beef bacon offers a unique savory depth.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to prevent separation.

→ Is this soup gluten-free?

It naturally is if you omit the flour used for thickening. Always ensure your bacon and broth are certified gluten-free.

→ Can I freeze this dish?

Freezing is possible but may slightly alter the creamy texture. Thaw overnight in the fridge before reheating gently.

→ What should I serve with it?

Crusty bread or a crisp green salad pairs perfectly to soak up the rich, cheesy broth.