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Potato Soup with Bacon

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Potato Soup with Bacon is a rich and creamy comfort food classic that combines tender potatoes, crispy bacon, and a savory broth. Topped with more bacon, cheese, and green onions, this hearty soup is perfect for chilly days or as a filling meal on its own. It’s quick to prepare, incredibly satisfying, and packed with flavor.

Ingredients

Scale
  • 6 medium russet potatoes, peeled and diced
  • 1 lb bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups heavy cream
  • 1 tsp dried thyme
  • Salt and black pepper, to taste
  • 1/2 cup shredded cheddar cheese (plus extra for topping)
  • 1/4 cup chopped green onions (for garnish)
  • 1 tbsp olive oil (if needed for cooking bacon)

Instructions

  • Cook the Bacon:
    • In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 7–10 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
  • Cook the Onion and Garlic:
    • If necessary, add 1 tablespoon of olive oil to the pot. Add the diced onion and cook for 5 minutes until softened. Stir in the minced garlic and cook for another 1 minute, until fragrant.
  • Prepare the Soup Base:
    • Add the diced potatoes, chicken broth, and dried thyme to the pot. Stir well and bring to a boil. Reduce the heat and let it simmer for 15–20 minutes, or until the potatoes are tender.
  • Blend the Soup:
    • Once the potatoes are soft, use a potato masher to mash the soup to your desired consistency (smooth or chunky). Alternatively, you can use an immersion blender for a smoother texture.
  • Add Cream and Season:
    • Stir in the heavy cream, and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes to thicken slightly.
  • Finish and Serve:
    • Stir in the shredded cheddar cheese until melted and smooth.
    • Ladle the soup into bowls and top with the crispy bacon, extra shredded cheddar cheese, and chopped green onions.

Notes

  • For a richer flavor, use half-and-half instead of heavy cream.
  • To make it a lighter version, you can replace some of the cream with milk.
  • Leftover soup can be stored in the fridge for up to 3 days. Reheat gently on the stovetop, adding more broth or cream if it thickens too much.

Keywords: Potato Soup with Bacon, creamy potato soup, bacon potato soup recipe, loaded potato soup, easy potato soup, comfort food soup, hearty soup recipe, creamy soup with bacon, potato and bacon soup, cheesy potato soup.

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