Creamy Potato Soup Bacon

The aroma of bacon rendering in a cold kitchen has this way of making everything feel possible instantly. I stood there watching those streaks curl and crisp, steam curling up toward the cabinets, while my roommate poked her head in to ask what smelled like a diner at midnight. That first spoonful hit different—not too heavy, not too thin, just that perfect velvety cling that makes you want to curl up on the couch with the whole pot.

My friend Sarah showed up last February, fresh from a disastrous date, and I swear this soup fixed everything that went wrong. We sat at my tiny kitchen table, bacon crumbs scattered everywhere, and she said this was the kind of soup that makes you forget you were ever upset about anything. Now she requests it every time life gets a little sideways.

Ingredients

• Russet potatoes: They break down just enough to thicken the broth naturally while still holding their shape
• Bacon: Cook it first and save that rendered fat—that liquid gold becomes the foundation of everything
• Sharp cheddar cheese: The sharpness cuts through all that richness so nothing tastes flat
• Whole milk and heavy cream: This combo gives you luxurious texture without feeling overly heavy
• Chicken broth: Low sodium lets you control the seasoning and keeps things balanced
• Flour: Just enough to build a quick roux that keeps everything velvety smooth
• Onion, celery, carrot: The classic trio that builds depth from the ground up

Instructions

Cook the bacon:

Let those chopped pieces sizzle over medium heat until they are crispy and irresistible. Scoop them out with a slotted spoon but leave behind about a tablespoon of that flavorful fat.

Build the base:

Melt the butter into the bacon fat and toss in your onion, celery, and carrot. Let them soften for about 5 minutes, then stir in the garlic for just 1 minute more.

Make the roux:

Sprinkle the flour right over the vegetables and stir everything until it disappears. Keep it moving for 1 to 2 minutes—this removes the raw flour taste.

Add the liquids:

Slowly whisk in the chicken broth, watching for any stubborn lumps. Toss in the potatoes and bring it to a gentle simmer.

Simmer the soup:

Cover it up and let things cook for 15 to 20 minutes. You want those potatoes completely tender—test one with a fork.

Create the texture:

Grab a potato masher or immersion blender and partially puree the soup. Leave some good chunks for texture.

Add the dairy and cheese:

Pour in the milk and cream, keeping the heat gentle so nothing separates. Stir in the cheeses until melted and silky smooth.

Season and finish:

Taste it and add salt and pepper as needed. Stir in half that crispy bacon.

Serve it up:

Ladle into bowls and go wild with the toppings—reserved bacon, spring onions, extra cheddar, chives, whatever sounds good.

Save

There is something about having people over and hearing that sudden silence fall over the table when everyone takes their first taste. My brother actually asked if I would make it for his birthday dinner instead of a cake, which felt like the ultimate compliment.

Making It Your Own

I have learned that this recipe is surprisingly forgiving and adaptable. You can swap in sweet potatoes for half the russets if you want extra depth, or throw in some diced jalapeños with the vegetables if you like a little heat.

Getting The Texture Right

The trick is in that partial puree step—too smooth and it feels like baby food, too chunky and it misses that velvety quality. I usually mash just until about half the potatoes are broken down, which gives you the best of both worlds.

Serve It Well

Crusty bread is not optional here—you need something for dipping. A simple green salad with a bright vinaigrette cuts through all that richness beautifully.

• Warm your bowls before serving to keep the soup hot longer
• Grate your own cheese instead of buying pre shredded for better melting
• Make extra bacon because people will pick it off the top

Save

Hope this soup finds you on a day that needs a little extra comfort. There is something restorative about standing over a pot like this, knowing exactly what it is about to become.

Recipe FAQs

→ What type of potatoes work best?

Russet potatoes are ideal for their starchy texture, which helps create a creamy consistency.

→ Can the bacon be substituted?

Yes, for a vegetarian option, omit bacon and use vegetable broth instead of chicken broth.

→ How is the soup thickened?

A roux made from butter and flour coats the vegetables and helps thicken the broth when combined with cream.

→ What cheeses are used for the creamy texture?

Sharp cheddar and grated Parmesan add depth and melt smoothly into the soup.

→ How should the soup be garnished?

Top with reserved crispy bacon, thinly sliced spring onions, extra shredded cheddar, and chopped fresh chives for added flavor and texture.