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Creamy Potato Soup with Crispy Bacon

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A rich and hearty creamy potato soup topped with crispy bacon, perfect for cozy nights and comfort food cravings.

Ingredients

Scale
  • 4 large russet potatoes, peeled and diced
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 4 cups (1 liter) chicken or vegetable broth
  • 1 cup (240 ml) heavy cream or whole milk
  • 2 tablespoons unsalted butter
  • Salt and freshly ground black pepper, to taste
  • Fresh thyme or rosemary sprigs (optional)
  • 6 slices thick-cut bacon, cooked until crispy and chopped
  • Optional garnishes: chopped fresh chives or green onions, shredded sharp cheddar cheese, crusty bread or garlic toast

Instructions

  1. In a skillet over medium heat, cook 6 slices of thick-cut bacon until crispy, about 8-10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. When cool, chop into bite-sized pieces. Leave the bacon fat in the pan for extra flavor or discard if preferred.
  2. In a large pot or Dutch oven, melt 2 tablespoons of unsalted butter over medium heat. Add the chopped onion and cook until translucent and soft, about 5-6 minutes. Stir in minced garlic and cook for another minute until fragrant.
  3. Add the diced potatoes to the pot, stirring to coat with butter and aromatics. Pour in 4 cups (1 liter) of chicken or vegetable broth. Toss in a sprig of fresh thyme or rosemary if using. Increase heat to medium-high and bring the mixture to a boil.
  4. Once boiling, reduce heat to low, cover, and let simmer for 20-25 minutes, or until potatoes are very tender and easily pierced with a fork. Stir occasionally to prevent sticking.
  5. Remove the herb sprig. Use an immersion blender to puree the soup until smooth but still a bit chunky for texture. If using a regular blender, carefully transfer in batches and blend, then return to the pot.
  6. Stir in 1 cup (240 ml) heavy cream or milk. Season generously with salt and freshly ground black pepper to taste. Heat through for 5 more minutes on low, stirring occasionally.
  7. Ladle the soup into bowls. Top each serving with a generous sprinkle of crispy bacon pieces, fresh chives or green onions, and shredded cheddar if desired. Serve with crusty bread or garlic toast.

Notes

Use russet potatoes for a creamy texture; Yukon Golds will yield a chunkier soup. Save bacon fat to sauté onions for extra flavor or use butter if preferred. Blend soup until smooth but leave some texture to avoid gluey consistency. Season gradually and taste often. Soup thickens when chilled; thin with broth or milk when reheating. Freeze soup without bacon topping for up to 2 months.

Nutrition

Keywords: potato soup, creamy potato soup, crispy bacon, comfort food, easy soup recipe, cozy soup, weeknight dinner

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