There’s a comforting magic in a bowl of homemade soup, and this Creamy Potato Soup with Bacon Recipe is a perfect example. Rich, velvety, and packed with those savory bacon bits, it’s one of those recipes that feels like a warm hug on a chilly day.

A creamy cheese soup with a thick, smooth light yellow base, dotted with small green onion slices and black pepper specks. The soup is layered with bright orange shredded cheese melting on top, and small reddish-brown crispy bacon bits scattered evenly across the surface. A ladle is lifting a scoop filled with the same creamy soup, bacon bits, cheese, and green onions. The background is a white marbled texture. 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’m genuinely excited to share this recipe because it strikes the perfect balance between indulgence and approachability. Whether you’re making it for a weeknight dinner or a casual get-together, it never fails to impress.

Heartwarming Flavor: The smoky bacon combined with creamy potatoes creates a classic, soul-satisfying flavor.
Easy to Make: Simple ingredients come together in one pot, making cleanup a breeze.
Customizable: You can easily tweak the seasonings or add your favorite toppings to make it your own.
Great for Leftovers: This soup tastes even better the next day and freezes beautifully.

A large white pot filled with thick, creamy yellow soup that has small dark specks mixed throughout; the soup is topped with bright orange shredded cheese, small red crispy bacon pieces, and chopped green onion slices scattered over the surface; a golden ladle rests inside the pot lifting a round portion of soup full of the toppings; the background is a white marbled texture with a blue and white striped cloth visible on the right side; photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Creamy Potato Soup with Bacon Recipe brings something special to the table. The combination of hearty potatoes, aromatic veggies, and rich cream cheese gives it the perfect texture and flavor. When shopping, fresh potatoes and good-quality bacon will really elevate your soup.

Flat lay of six slices of uncooked bacon cut into pieces, a small white ceramic bowl of unsalted butter chunks, one medium yellow onion whole and unpeeled, a small white ceramic bowl filled with chopped carrots, a small white ceramic bowl with chopped celery, four whole garlic cloves unpeeled, a small white ceramic bowl holding white all-purpose flour, a small white ceramic bowl of peeled and chopped Yukon gold potatoes, a small white ceramic bowl of chicken bouillon powder, a small white ceramic bowl containing dried parsley, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried oregano, a small white ceramic bowl of black pepper, a small white ceramic bowl of salt, a small white ceramic bowl of softened cream cheese 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: Adds smoky, salty depth and crispy texture that makes each bite exciting.
Unsalted Butter: Enhances richness without overpowering the other flavors.
Yellow Onion: Provides sweet, savory undertones that build the soup’s flavor foundation.
Carrots: Offer a subtle sweetness and vibrant color contrast.
Celery: Adds a gentle earthiness and crunch when tasted alone.
Garlic: Brings aromatic warmth and a slight kick of zestiness.
Flour: Thickens the soup so it’s creamy without being gluey.
Yukon Gold Potatoes: Their waxy texture holds up perfectly when cooked, leaving the soup creamy but still hearty.
Chicken Broth (Reduced Sodium): Creates a savory base that complements all ingredients without overwhelming saltiness.
Evaporated Milk: Adds luxurious creaminess with less fat than heavy cream.
Chicken Bouillon: Intensifies the broth’s savory notes for a well-rounded taste.
Dried Parsley, Thyme, Oregano, Salt & Pepper: Classic herbs and seasonings that add complexity and balance.
Cream Cheese: The secret to that ultra-smooth, velvety texture—softens the soup beautifully when blended in.

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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

One of the things I love about this Creamy Potato Soup with Bacon Recipe is how easy it is to customize. You can make it richer, lighter, or add extra veggies to suit your mood or what's in your fridge.

Vegetarian Variation: Skip the bacon and use vegetable broth; add smoked paprika or liquid smoke to keep the smoky vibe.
Extra Creamy: Stir in a splash of heavy cream or more cream cheese at the end for decadence.
Chunky Style: Reserve some cooked potato cubes before blending to add back for a heartier soup.
Seasonal Twist: Toss in roasted corn or sautéed mushrooms for a unique texture and flavor boost.

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

Step 1: Crisp and Render Your Bacon

Start by adding those chunks of bacon to a large Dutch oven over medium heat. Let them sizzle and slowly shrink, rendering out their fat. It takes about 8-10 minutes for them to get delightfully crispy. When done, scoop them out onto a paper towel-lined plate to drain. Always save about 2 tablespoons of that flavorful bacon grease in the pot — that’s your flavor base! If you’re going meatless, melt butter or use olive oil instead.

Step 2: Sauté Your Veggies Until Soft

Next, melt the butter in the bacon grease and toss in diced onion, carrots, and celery. Stir often and cook until the onions turn translucent and the veggies soften — around 5-7 minutes. Then, add minced garlic to the pot and sauté just 30 seconds until fragrant. This builds that savory base with layers of aroma and sweetness.

Step 3: Make the Roux and Build the Soup

Sprinkle the flour evenly over the veggies and stir constantly for about 2 minutes. This step thickens the soup and removes the raw flour taste. Then, pour in your chopped Yukon Gold potatoes, chicken broth, evaporated milk, and chicken bouillon—not dissolved in water, just toss it straight in. Add all your herbs and seasonings. Bring this to a gentle boil and let it cook uncovered for 15 to 20 minutes until the potatoes are tender enough to pierce with a fork.

Step 4: Blend for Creamy Perfection

Carefully ladle about half the soup into a blender with softened cream cheese. Don’t overfill—only about a third of the blender’s capacity—or you risk an explosive mess! To be safe, remove the blender’s center piece and cover the top loosely with a kitchen towel, letting steam escape. Blend until silky smooth. Repeat in batches, then stir back into the pot. I’ve tried immersion blenders here, but I prefer the ultra-smooth finish the countertop blender gives me.

Step 5: Final Seasoning and Serve

Give the soup a good taste and adjust with extra salt, pepper, oregano, or thyme if it needs more oomph. If it feels too thick, stir in a splash of milk to reach your favorite consistency. Then, ladle it into bowls and top with crispy bacon bits, shredded cheese, and sliced green onions for that perfect finishing touch.

Top Tip

Having made this Creamy Potato Soup with Bacon Recipe countless times, I’ve learned a few tricks that make all the difference between good and unforgettable.

Rendering Bacon Fat: Don’t rush this step—slow and steady heat ensures perfect crispiness without burning.
Blending Safely: Always lift the blender lid partially and cover with a towel when blending hot liquids to avoid splatters or burns.
Potato Prep: Peel and chop your potatoes uniformly to ensure even cooking and texture.
Adjust Thickness: Soup thickened too much? Stir in warm milk one tablespoon at a time to avoid making it too runny.

How to Serve Creamy Potato Soup with Bacon Recipe

Garnishes

I’m a sucker for simple garnishes that add texture and flavor. For this soup, crispy bacon bits from the recipe itself are a must. I also pile on shredded sharp cheddar cheese and a handful of sliced green onions for freshness and that colorful pop. Sometimes a dollop of sour cream or a sprinkle of fresh chives adds a lovely tangy contrast, especially if you want an extra creamy note.

Side Dishes

To round out the meal, I love serving this soup with crusty bread—sourdough or a warm baguette work perfectly. A simple green salad with lemon vinaigrette keeps the meal balanced. For heartier dinners, crispy roasted Brussels sprouts or steamed green beans make great veggie sides.

Creative Ways to Present

For special occasions, I like to serve this soup in mini bread bowls—it’s fun and adds even more comfort food vibes. Another idea is to offer a toppings bar with chopped herbs, grated cheese, crispy onions, and hot sauce so everyone can customize their bowl. It’s always a hit at casual get-togethers!

Make Ahead and Storage

Storing Leftovers

Once your soup cools to room temperature, cover it tightly or transfer to an airtight container and refrigerate—it’ll keep beautifully for up to five days. Be aware that the soup will thicken as it chills; just stir in a bit of milk or broth when reheating to bring it back to the perfect creamy consistency.

Freezing

This soup freezes well, which is such a timesaver. I divide it into portion-sized containers—make sure it’s fully cooled beforehand—and freeze for up to three months. When you thaw it, give it a good stir and add a splash of milk if it’s too thick. You lose just a bit of freshness in the texture, but the flavor stays rich.

Reheating

I gently reheat leftover soup over low to medium heat on the stove, stirring often to prevent sticking or scorching. Adding a bit of milk or broth during warming helps restore the creamy texture perfectly. Microwave reheating works too—heat in short intervals, stirring in between, to keep it smooth.

Frequently Asked Questions:

Can I make this soup without bacon?

Absolutely! Just skip the bacon and replace the bacon fat with extra butter or olive oil. To keep a smoky flavor, adding smoked paprika or a dash of liquid smoke works wonders.

What type of potatoes is best for this soup?

Yukon Gold potatoes are ideal because they have a creamy texture that holds up well when cooked, making the soup smooth but still hearty. Russets can work too but tend to break down more.

Can I use a slow cooker for this recipe?

While this recipe is designed for stovetop cooking to layer flavors and control thickness, you can adapt it for a slow cooker. Cook bacon and vegetables separately, then add everything together in the slow cooker and cook on low for 6-8 hours. Blend and add cream cheese towards the end.

How do I prevent the soup from becoming too thick when refrigerated?

The soup naturally thickens as it cools due to the potatoes and cream cheese. When reheating, simply stir in a little warm milk or broth until you reach your desired consistency. Heating gently also helps it return to a perfect pourable texture.

Final Thoughts

This Creamy Potato Soup with Bacon Recipe has become a staple in my kitchen, especially on cooler days when you just want something that feels like home. It’s one of those dishes that’s easy enough to whip up any night but special enough to impress family and friends. Give it a try—you’ll quickly see why I keep coming back to this bowl of cozy goodness!