Creamy Potato Bacon Soup Recipe – Easy Loaded Comfort Bowl
Delicious Potato Bacon Soup
Potato bacon soup is the kind of comfort food that feels like a warm blanket on a cold evening. It’s creamy, hearty, and packed with layers of flavor that only get better with time. The combination of tender potatoes, crispy bacon, and smooth, velvety broth makes this dish one of the most loved classic soups across the world. Unlike complicated restaurant soups, this recipe relies on everyday ingredients, yet the results taste like something you’d find in a gourmet kitchen. The rich aroma of simmering potatoes and smoky bacon fills the kitchen, setting the stage for a meal that feels both familiar and luxurious.
What makes potato bacon soup so special is the perfect balance between its creamy base and the salty crunch of bacon. Every spoonful delivers a mix of textures soft potato pieces, bits of crisp bacon, and a smooth, savory soup that coats the palate without feeling heavy. The creaminess comes from simple ingredients like milk, cream, and butter, but you can easily adjust it to suit your preferences. It’s a versatile recipe that you can turn into creamy loaded potato soup or a lighter baked potato soup variation without losing the heartwarming essence that makes it so comforting.
People love this soup because it transforms humble pantry staples into something indulgent. Potatoes, onions, bacon, and cream come together to create a dish that feels like home in a bowl. Whether you’re cooking for your family or making a big batch to share, potato bacon soup never fails to impress. It’s also one of those recipes that can be adjusted to any season light enough for spring, rich enough for winter, and endlessly customizable to your taste.
Why You’ll Love This Recipe
There are many reasons to keep potato bacon soup in your regular meal rotation. Here are some that truly stand out:
Preparation and Cooking Time, also Serving
Ingredients
Substitution Notes:
Step-by-Step Instructions
Step 1: Cook the Bacon
Start by heating a large pot over medium heat. Add the chopped bacon and cook until crisp and golden. This should take about 7 to 8 minutes. Once done, remove the bacon pieces with a slotted spoon and place them on a paper towel to drain. Keep about 1 tablespoon of the bacon fat in the pot this will add a smoky base flavor to the soup.
Step 2: Sauté the Aromatics
In the same pot with the reserved bacon fat, add the butter and let it melt. Stir in the chopped onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. The aroma at this stage is what builds the flavor foundation for the soup.
Step 3: Add Flour to Thicken
Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1 minute to form a smooth paste (called a roux). This step thickens the soup naturally, giving it that creamy texture without needing too much cream.
Step 4: Add Broth and Potatoes
Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil. Lower the heat and let it simmer uncovered for about 15 minutes, or until the potatoes are soft and easily pierced with a fork. The starch from the potatoes will also help naturally thicken the soup.
Step 5: Blend for Creaminess
Use an immersion blender directly in the pot to puree part of the soup, leaving some potato chunks for texture. If you prefer a completely smooth soup, blend it fully. You can also transfer half the soup to a blender, puree it, then pour it back.
Step 6: Add Milk and Seasonings
Reduce the heat to low. Stir in the milk, cream (if using), salt, and pepper. Taste and adjust the seasoning as needed. Add most of the cooked bacon back into the soup, saving some for garnish. Allow the soup to heat through gently for another 5 minutes. Avoid boiling at this stage to prevent the dairy from curdling.
Step 7: Finish and Serve
Once the soup reaches your preferred consistency, remove it from heat. Stir in the shredded cheddar cheese if making creamy loaded potato soup. Serve it hot, topped with a sprinkle of bacon, green onions, and an optional dash of cheese for presentation.
How to Serve
Potato bacon soup shines when served hot in deep bowls that help retain warmth. A sprinkle of fresh chives or green onions adds color and freshness. For a loaded baked potato soup version, top each bowl with shredded cheese, a dollop of sour cream, and a few bacon crumbles. Pair it with:
For an elegant touch, drizzle a bit of olive oil on top before serving.
Additional Tips
Recipe Variations
Freezing and Storage
Nutritional Information (per serving)
Final Words
Potato bacon soup is one of those recipes that define comfort food at its best. It’s warm, filling, and deeply flavorful without being complicated or fussy. Every spoonful feels like a reward creamy potato base, smoky bits of bacon, and that subtle richness that lingers pleasantly on your palate. What makes it special is how easily it transforms everyday ingredients into something extraordinary. You don’t need to be a professional chef to make it taste amazing; the secret lies in technique slowly simmering the potatoes, layering flavor from the bacon, and balancing the salt and cream to perfection. This soup brings out the natural sweetness of potatoes while letting the savory bacon shine.
Cooking potato bacon soup at home gives you the freedom to create it exactly the way you love it. Some like it thick and hearty, others prefer a smoother texture with just a hint of bacon crunch on top. You can adjust the creaminess, play with the toppings, or turn it into a lighter broth-based soup when you want something simpler. The best part is how well it fits any occasion whether it’s a cozy dinner for two, a casual weekend meal, or a family gathering, it always feels satisfying and familiar. With a loaf of fresh bread or a small salad, this dish easily turns into a complete and comforting meal.
The joy of mastering this potato bacon soup is that once you’ve made it a few times, it becomes second nature. You’ll start experimenting maybe adding roasted garlic for depth, smoked paprika for a southern touch, or a bit of shredded cheese for a loaded baked potato soup feel. The possibilities are endless, and every variation still feels like home. So take your time, enjoy the process, and let the aroma of simmering soup fill your kitchen. In the end, this simple, creamy bowl of potato bacon soup is more than just food it’s comfort, warmth, and satisfaction in its purest form.
FAQ’s
Creamy Potato Bacon Soup Recipe – Easy Loaded Comfort Bowl
Course: Soup Recipes6
servings15
minutes30
minutes310
kcalIngredients
6 slices bacon, chopped into small pieces
5 medium potatoes, peeled and diced (Yukon Gold or Russet work best)
1 medium onion, finely chopped
3 cloves garlic, minced
4 cups chicken broth
1 ½ cups milk (whole milk for creaminess, or use low-fat for a lighter version)
½ cup heavy cream (optional, for extra creamy potato soup)
2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon black pepper
½ teaspoon salt (adjust to taste, as bacon can be salty)
1 cup shredded cheddar cheese (optional, for loaded potato soup style)
2 tablespoons chopped green onions or chives for garnish
Directions
- Start by heating a large pot over medium heat. Add the chopped bacon and cook until crisp and golden. This should take about 7 to 8 minutes. Once done, remove the bacon pieces with a slotted spoon and place them on a paper towel to drain. Keep about 1 tablespoon of the bacon fat in the pot this will add a smoky base flavor to the soup.
- In the same pot with the reserved bacon fat, add the butter and let it melt. Stir in the chopped onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another minute, stirring frequently to prevent burning. The aroma at this stage is what builds the flavor foundation for the soup.
- Sprinkle the flour over the onion and garlic mixture. Stir continuously for 1 minute to form a smooth paste (called a roux). This step thickens the soup naturally, giving it that creamy texture without needing too much cream.
- Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil. Lower the heat and let it simmer uncovered for about 15 minutes, or until the potatoes are soft and easily pierced with a fork. The starch from the potatoes will also help naturally thicken the soup.
- Use an immersion blender directly in the pot to puree part of the soup, leaving some potato chunks for texture. If you prefer a completely smooth soup, blend it fully. You can also transfer half the soup to a blender, puree it, then pour it back.
- Reduce the heat to low. Stir in the milk, cream (if using), salt, and pepper. Taste and adjust the seasoning as needed. Add most of the cooked bacon back into the soup, saving some for garnish. Allow the soup to heat through gently for another 5 minutes. Avoid boiling at this stage to prevent the dairy from curdling.
- Once the soup reaches your preferred consistency, remove it from heat. Stir in the shredded cheddar cheese if making creamy loaded potato soup. Serve it hot, topped with a sprinkle of bacon, green onions, and an optional dash of cheese for presentation.
Notes
- Always use starchy potatoes like Russet or Yukon Gold for the creamiest results.
- For extra smoky flavor, cook a bit of chopped onion alongside the bacon at the start.
- To prevent curdling, never let the milk or cream boil. Keep the soup on gentle heat once dairy is added.
- If your soup becomes too thick, loosen it with a bit of warm broth or milk until it reaches the right consistency.
- Make the soup ahead of time and reheat gently for even deeper flavor.
