Nothing beats the warm hug of a velvety bowl of soup on a chilly day—especially when it’s bursting with cozy flavors! This Creamy Potato Soup with Bacon Recipe is exactly that kind of comfort food, balancing smooth, rich potatoes with smoky bacon that makes every spoonful a little celebration.

A creamy thick soup with a pale yellow color fills a white pot, showing pieces of crispy reddish-brown bacon and thin, bright green sliced scallions scattered on top. The soup has melted cheddar cheese strands mixing in, adding a soft orange tint. Black pepper specks are lightly sprinkled over, adding contrast. A copper ladle lifts a scoop of the soup, showing smooth texture mixed with the bacon, cheese, and scallions. The pot sits on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Potato Soup with Bacon Recipe
Top Tip
How to Serve Creamy Potato Soup with Bacon Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Potato Soup with Bacon Recipe

Why You'll Love This Recipe

I’ve made this creamy potato soup more times than I can count, and it always hits the spot. It’s the kind of recipe that feels fancy enough for guests but comes together like a trusty old friend in your kitchen—simple, hearty, and totally satisfying.

Flavor Explosion: The combination of crispy bacon and silky potatoes creates a depth of flavor that’s indulgent yet comforting.
Texture Harmony: Blending half the soup creates a perfectly creamy base with just the right amount of chunky veggies for a delightful mouthfeel.
Flexible & Customizable: Whether you want it dairy-free, extra cheesy, or loaded with herbs, this soup adapts beautifully.
Economical Comfort: Made from simple ingredients you probably already have, it’s budget-friendly without skimping on taste.

A large white pot filled with thick, creamy yellow soup speckled with tiny bits of herbs and spices. On top, there are small pieces of crispy reddish-brown bacon and bright green chopped spring onions scattered across the surface. Golden-yellow shredded cheese is sprinkled unevenly on the soup, adding texture and color. A bronze spoon lifts some of the soup, showing chunks of potato and bacon inside the rich broth. The pot sits on a white marbled surface with a soft textured towel and a striped cloth nearby. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe brings together a medley of staples that each play their part in making the soup so luscious. From the savory bacon grease that gives the sautéed veggies a flavor boost, to the evaporated milk adding creaminess without heaviness—each element counts.

Flat lay of a few crispy bacon slices cut into small pieces, a small handful of unsalted butter chunks, one medium yellow onion diced, a small pile of chopped bright orange carrots, a small heap of chopped light green celery, several peeled garlic cloves minced, a small mound of loose white flour, a cluster of peeled and chopped Yukon gold potatoes, a small white bowl filled with reduced sodium chicken broth, a small white bowl with thick evaporated milk, a small white bowl holding fine chicken bouillon powder, small piles of dried parsley, dried thyme, dried oregano, fine salt, and black pepper, a small piece of softened cream cheese, all arranged symmetrically on a simple white ceramic surface and no duplicates, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Bacon: Crisped up first for that smoky, salty crunch and rendered fat to flavor the base—don’t skip it unless you want a vegetarian twist!
Unsalted Butter: Balances and enriches the sautéed vegetables with a silky note.
Yellow Onion, Carrots & Celery: Classic soffritto veggies that build a natural flavor foundation.
Garlic: Adds just the right hint of pungency and warmth.
Flour: Acts as the thickening agent, giving your soup that velvety, satisfying body.
Yukon Gold Potatoes: The star of the show—creamy texture and buttery flavor, perfect for smooth purees.
Chicken Broth (Reduced Sodium): Soup base that adds savory depth while letting you control saltiness.
Evaporated Milk: Imparts creaminess with less fat than heavy cream and a subtle caramel touch.
Chicken Bouillon: Boosts umami flavor neatly without watering down the soup, since it dissolves right in.
Dried Parsley, Thyme & Oregano: Herbs that round out the profile with earthiness and brightness.
Cream Cheese: Added at the end for extra silkiness and tangy richness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

What’s great about the Creamy Potato Soup with Bacon Recipe is how easy it is to tweak for your taste. Whether you want it extra cheesy, a little spicier, or bulb-friendly, it’s forgiving and flexible.

Variation: I love adding a splash of hot sauce when I want some heat—totally balances the creaminess and makes it vibrant.
Dairy-free option: Swap evaporated milk for coconut milk and skip the cream cheese for a lovely, dairy-free version that’s still rich and smooth.
Veggie-packed: Try tossing in chopped kale or spinach near the end for a fresh boost of color and nutrition.

Step-by-Step: How I Make Creamy Potato Soup with Bacon Recipe

Step 1: Crisp the Bacon to Flavor the Soup

Start by cooking the bacon pieces in a large Dutch oven over medium heat. I like to wait until they crisp up nicely and the fat renders out—that’s liquid gold for flavor! Once done, scoop out the bacon with a slotted spoon and pour off all but 2 tablespoons of the grease. This step sets the foundation while giving you delicious bacon tidbits to garnish later.

Step 2: Sauté the Vegetables

In the same pot, melt the butter in the reserved bacon grease (or use extra butter if you skipped bacon). Toss in diced onions, carrots, and celery, stirring often until the onions soften and turn translucent—that usually takes about 5–7 minutes. Add minced garlic and cook for another 30 seconds to release its aroma. Then, sprinkle flour over the veggies and cook for 2 minutes, stirring constantly—this thickens the base and gives the soup body.

Step 3: Add Potatoes and Liquid

Next up, add your peeled and chopped Yukon gold potatoes along with chicken broth, evaporated milk, and chicken bouillon powder directly—no need to dissolve first. Stir in your dried herbs, salt, and pepper, then bring everything to a gentle boil. Let it simmer uncovered for about 15-20 minutes or until the potatoes are fork-tender. This is where the flavors start blending beautifully, so take a moment to appreciate that cozy kitchen aroma!

Step 4: Blend for Creaminess

This part always feels a little fancy. Working in batches, ladle half the soup—liquid and veggies—into a blender. Add the softened cream cheese, then blend until very smooth. Pro tip: don’t fill the blender more than one-third full to avoid a messy explosion. I like to leave the lid slightly open and cover with a towel to let steam escape safely. If you have an immersion blender, it works but I find the texture isn’t as silky smooth as blending in batches.

Step 5: Combine and Adjust Seasoning

Return the pureed soup to the pot and stir to combine with the remaining chunky half. Taste and tweak seasoning with additional salt, pepper, oregano, or thyme as you like. If you want it thinner, add a splash of milk until it reaches your perfect consistency. Serve hot, garnished with those crispy bacon bits, cheese, and sliced green onions for a final pop of flavor.

Top Tip

After making this Creamy Potato Soup with Bacon Recipe multiple times, I’ve learned a few tricks that really make a difference—sharing these will help you nail it every single time.

Don’t Overload the Blender: Carefully blending in small batches keeps the process safe and prevents hot soup from splattering everywhere.
Render Bacon Fat Slowly: Cooking bacon over medium heat gives you crisp, flavorful pieces without burning—skip rushing this step!
Use Yukon Gold Potatoes: Their creamy texture and buttery flavor help you avoid grainy or gluey soup.
Season at the End: Herbs and salt taste differently after blending, so wait until everything’s combined before a final seasoning check.

How to Serve Creamy Potato Soup with Bacon Recipe

Garnishes

Personally, I love topping my soup with extra crisp bacon, shredded sharp cheddar cheese, and thinly sliced green onions. Sometimes a dollop of sour cream or a sprinkle of chives adds a lovely brightness—it’s all about layering fresh and savory flavors.

Side Dishes

This soup pairs beautifully with crusty bread or garlic toast to soak up every last drop. A fresh green salad or roasted veggies round out the meal, keeping things balanced yet hearty.

Creative Ways to Present

For a dinner party, I like to serve this soup in mini bread bowls—super charming and extra comforting! Garnish with edible flowers or microgreens to fancy it up, or offer a topping bar with cheese, bacon, and herbs for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

After letting the soup cool to room temperature, I cover it tightly and pop it in the fridge, usually in the same pot or an airtight container. It stores wonderfully for up to 5 days. Just note, it thickens as it sits, so add a splash of milk or broth when reheating to bring it back to that perfect creamy texture.

Freezing

I’ve frozen this soup a few times and it holds up nicely—just make sure it’s fully cooled before transferring to freezer-safe containers. When thawed, the texture might separate slightly, but a quick stir and gentle reheating smooth it right out.

Reheating

Reheating on the stove over low heat works best. Stir often and add a splash of milk or broth if it’s gotten too thick. You can also warm it gently in the microwave, stirring halfway through to keep things creamy and smooth.

Frequently Asked Questions:

Can I make this Creamy Potato Soup with Bacon Recipe vegetarian?

Absolutely! To make it vegetarian, simply omit the bacon and use vegetable broth instead of chicken broth. You can sauté the vegetables in olive oil or butter for flavor. Consider adding smoked paprika for that smoky depth without bacon.

What type of potatoes are best for this soup?

Yukon Gold potatoes are my top pick because they become creamy and smooth when cooked, lending a buttery flavor to the soup. Russets can work too but might result in a slightly grainier texture.

Can I make this soup ahead of time?

Yes! This soup actually tastes better the next day as the flavors have time to meld. You can prepare the entire soup a day ahead, then gently reheat before serving.

How do I avoid soup blowing up when blending hot ingredients?

To prevent hot soup splattering, blend in small batches and don’t fill the blender more than one-third full. Leave the blender lid slightly loose and cover it with a kitchen towel to let steam escape safely. Alternatively, use an immersion blender for gradual blending at low risk.

Final Thoughts

This Creamy Potato Soup with Bacon Recipe isn’t just a meal; it’s a warm smile in a bowl. I hope you enjoy making it as much as I do—there’s so much comfort wrapped up in every bite. Whether for a quiet night in or sharing with friends, it’s one of those recipes you’ll return to again and again.