Classic Potato Soup with Bacon Recipe: Creamy & Comforting

This classic potato soup with bacon recipe yields a rich, creamy, and satisfying meal ready in just 45 minutes. Made with russet potatoes, crispy bacon, onions, garlic, and a velvety broth, this comforting dish serves 4-6 people and requires basic kitchen equipment. The secret to perfect texture is properly cooking the potatoes until tender but not mushy, then partially mashing them to create a naturally thick base without heavy cream.

Nothing beats a bowl of homemade potato soup with bacon on a chilly day. This foolproof recipe delivers restaurant-quality results with pantry staples and minimal effort. Unlike many versions that rely on heavy cream or roux, our method uses the potatoes' natural starch for thickness, creating a lighter yet equally satisfying soup that won't leave you feeling heavy.

Essential Ingredients for Perfect Potato Soup

Ingredient	Quantity	Preparation Notes
Bacon	6 slices	Thick-cut for best texture
Russet potatoes	2 lbs (about 4 medium)	Peeled and diced 1/2-inch cubes
Yellow onion	1 medium	Finely diced
Garlic	3 cloves	Minced
Chicken broth	4 cups	Low-sodium preferred
Whole milk	1 cup	Can substitute half-and-half
All-purpose flour	2 tablespoons	For thickening
Butter	2 tablespoons	Unsalted
Fresh thyme	1 teaspoon	Or 1/2 tsp dried
Salt and pepper	To taste	Adjust after broth reduces

Equipment You'll Need

6-quart heavy-bottomed pot or Dutch oven
Wooden spoon or heat-resistant spatula
Sharp chef's knife
Box grater or potato masher
Measuring cups and spoons

Step-by-Step Cooking Instructions

Cook the bacon: In a large pot over medium heat, cook 6 slices of bacon until crisp, about 8-10 minutes. Remove bacon with a slotted spoon, leaving 2 tablespoons of fat in the pot. Drain bacon on paper towels, then crumble for later use.
Sauté aromatics: Add diced onion to the bacon fat and cook until translucent (5-7 minutes). Stir in minced garlic and cook for 1 minute until fragrant.
Create the roux: Sprinkle flour over the onions and cook for 2 minutes, stirring constantly to eliminate raw flour taste.
Add potatoes and broth: Stir in diced potatoes, chicken broth, thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, then reduce heat to maintain a gentle simmer.
Cook until tender: Simmer uncovered for 15-20 minutes, or until potatoes are fork-tender but not falling apart.
Thicken the soup: Remove 2 cups of soup (mostly potatoes) and mash with a potato masher or fork. Return to the pot and stir to combine. This creates natural thickness without heavy cream.
Finish with dairy: Stir in milk and cook for 5 more minutes (do not boil). Add additional salt and pepper to taste.
Serve: Ladle into bowls and top with crumbled bacon, fresh chives, and shredded cheddar cheese if desired.

Pro Tips for the Best Potato Soup

Potato selection matters: Russet potatoes provide the best texture and starch content for creamy soup. Avoid waxy varieties like red potatoes which won't break down properly.
Don't skip the partial mash: Mashing some of the potatoes creates natural thickness while leaving others whole provides satisfying texture. This technique beats using heavy cream for a lighter but still luxurious result.
Season in layers: Add salt at multiple stages - when sautéing onions, after adding broth, and finally when finishing with dairy. This builds more complex flavor than adding all salt at the end.
Cook bacon properly: Thick-cut bacon holds up better in soup. Cook until very crisp since it will soften slightly when added back to the hot soup.
Acidity balance: A splash of white wine vinegar (1/2 teaspoon) added at the end brightens flavors without making the soup taste sour.

Delicious Variations to Try

While the classic version stands perfectly on its own, these easy modifications let you customize based on preferences or dietary needs:

Cheesy potato soup: Stir in 1 cup shredded sharp cheddar during the last 5 minutes of cooking. For extra richness, add 2 ounces cream cheese with the milk.
Vegetarian option: Omit bacon and use 2 tablespoons olive oil instead. Add 1/2 teaspoon smoked paprika for that bacon-like flavor.
Loaded baked potato soup: Top with all the fixings - sour cream, chives, extra bacon, and shredded cheese. Serve with crusty bread for dipping.
Lighter version: Substitute milk with unsweetened almond milk and reduce total fat by using turkey bacon. The partial mashing technique still creates satisfying thickness.
Extra vegetable boost: Add 1 cup diced carrots and celery with the onions for added nutrition without compromising flavor.

Storage and Reheating Instructions

Potato soup with bacon stores exceptionally well, making it perfect for meal prep:

Refrigeration: Cool completely and store in airtight containers for up to 4 days. The soup will thicken as it sits - add a splash of broth or milk when reheating.
Freezing: Freeze without dairy for best results (dairy can separate when frozen). Omit milk initially, then add when reheating frozen soup. Will keep for 3 months.
Reheating: Warm gently over medium-low heat, stirring frequently. Avoid boiling which can cause the potatoes to become mushy. Microwave reheating works well in 60-second intervals with stirring between.

Serving Suggestions

This versatile soup pairs beautifully with:

Crusty sourdough bread or garlic bread for dipping
Simple green salad with vinaigrette dressing
Grilled cheese sandwiches for a classic comfort meal combination
Roasted Brussels sprouts for a balanced weeknight dinner

For a complete meal, serve with a protein like grilled chicken or add cooked shredded chicken directly to the soup. The soup's mild flavor profile makes it adaptable to various side dishes while remaining the star of the meal.

Frequently Asked Questions

Can I make potato soup with bacon without using flour?

Yes, you can make a flour-free version by increasing the potato quantity to 2.5 lbs and mashing more thoroughly. Another option is using cornstarch (1 tablespoon mixed with 2 tablespoons cold water) added at the end. For gluten-free potato soup with bacon, cornstarch or arrowroot powder works well as a thickener without altering flavor.

Why did my potato soup turn out grainy or gritty?

Grainy potato soup usually happens when using a food processor or blender, which releases too much starch. For smooth but not gritty soup, mash potatoes by hand or use an immersion blender briefly. Also, avoid boiling vigorously after adding dairy, as this can cause curdling that feels grainy.

How can I make my potato soup creamier without adding more dairy?

The natural starch in potatoes creates creaminess when properly handled. For ultra-creamy potato soup with bacon without extra dairy, try roasting half the potatoes before adding to the soup. The caramelized edges break down more completely, creating a velvety texture. You can also add 1/4 cup cooked cauliflower which blends seamlessly while boosting nutrition.

What's the best potato variety for soup?

Russet potatoes are ideal for creamy soup due to their high starch content. Yukon Golds work well too, offering a buttery flavor and creamy texture with less need for mashing. Avoid waxy potatoes like red or new potatoes which maintain their shape too well and won't create that signature creamy base for potato soup with bacon.

Can I prepare this soup in a slow cooker?

Absolutely. Cook bacon separately and sauté onions and garlic in the bacon fat. Transfer to slow cooker with potatoes, broth, and seasonings. Cook on high for 3-4 hours or low for 6-7 hours until potatoes are tender. Mash some potatoes, then stir in milk and heat through. Add cooked bacon just before serving for best texture.