Creamy Potato Soup Recipe with Bacon (and a Little Heat)
Winter and potato soup belong together. On cold days when the kitchen windows fog up and the stove is working overtime, this potato soup recipe is the one I come back to again and again. It's rich, creamy, and deeply comforting, with tender potatoes, melty cheese, and just enough bacon to make it feel like a meal instead of a side.
I've made plenty of classic potato soups over the years, but I almost always want a little extra flavor. A touch of spice takes this version from familiar to memorable, while still pairing perfectly with homemade sandwich bread, fluffy homemade biscuits, or sourdough discard breadsticks on the side. It's everything you love about a loaded baked potato, just warmer, creamier, and meant to be eaten by the bowl.
Quick Look: Creamy Potato Soup Recipe
- Time: About 50 minutes
- Cost: Budget-friendly pantry staples
- Cook Temp: Gentle simmer
- Best Toppings: Bacon, green onions, cheddar, sour cream
- Texture: Creamy with soft potato chunks
- Skill Level: Beginner-friendly
- Best For: Cold winter nights, feeding a crowd
- Pro Tip: Sauté the onions fully before adding flour for deeper flavor
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Why You'll Love This Potato Soup Recipe
This potato soup recipe hits every comfort-food note without being heavy or bland. It's rich and creamy, balanced with savory bacon, and finished with just enough spice to keep things interesting.
It's also flexible. You can adjust the heat, swap dairy based on what you have on hand, and even make it a one-pot meal. This is the kind of soup that works just as well for weeknight dinners as it does for casual gatherings when everyone ends up back in the kitchen.
Ingredient Notes + Substitutions
Potatoes:
Russet potatoes are my go-to for this recipe. Their starch content helps naturally thicken the soup, giving it that creamy texture without relying too heavily on flour. Yukon Golds work too, though the soup will be slightly silkier.
Dairy:
Whole milk creates the best balance of richness and body. Sour cream or Greek yogurt adds a subtle tang and extra creaminess. Reduced-fat milk works, but you may want to scale back slightly to maintain thickness.
Bacon:
Regular bacon adds salt and depth. Turkey bacon works in a pinch, though you'll want to add a bit more butter or oil for flavor.
Spice:
Jalapeño, red pepper flakes, and chili powder bring warmth without overpowering the soup. Remove the jalapeño seeds for a milder finish.
Step-by-Step: How to Make This Potato Soup Recipe
This soup starts by cooking the bacon until crisp, then building flavor in the same pot. Keeping a bit of bacon fat for the onions adds depth you can't get from butter alone.
Let the onions cook until fully soft and translucent before adding garlic. This step matters - undercooked onions can make the soup taste flat. Once the flour is added, stir well and give it a minute to cook before adding broth to avoid a raw flour taste.
When the potatoes are fork-tender, mash or blend gently. I like leaving some chunks for texture. Finish with dairy, cheese, and spices over low heat. Avoid boiling at this stage to keep the soup smooth and creamy.
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Variations & Different Ways to Serve It
- Extra Spicy: Leave the jalapeño seeds in or add a splash of hot sauce.
- Classic Potato Soup: Skip the jalapeño and chili flakes for a traditional version.
- Loaded Style: Top with extra cheese, sour cream, and chives.
- Vegetarian: Omit bacon and use vegetable broth with extra butter.
This soup also reheats beautifully and thickens slightly overnight, making it great for leftovers.
Potato Soup Recipe FAQ
Yes, though dairy-based soups can change texture slightly. Freeze in airtight containers and reheat slowly while stirring.
Absolutely. It tastes even better the next day as the flavors settle.
The starch from russet potatoes does most of the work, especially when lightly mashed.
Storage + Reheating Tips
Store leftovers in the refrigerator for up to four days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth to loosen the soup. Stir often to keep it smooth.
I like storing this soup in wide-mouth glass containers so reheating is easy and mess-free.
Other Recipes To Try
Spicy Potato Soup
Ingredients
- 10 slices cooked bacon chopped into pieces
- 1 large yellow onion
- 5 garlic cloves
- 1 teaspoon salt or more if needed
- 1 teaspoon pepper more if needed
- 4 tablespoons salted butter
- ¼ cup organic white flour
- 4 cups chicken or vegetable broth
- 4 large russet potatoes chopped (I left the skin on, but you may peel if desired)
- 2 cups whole milk
- ½ cup soup cream or greek yogurt
- 1 cup cheddar cheese
- 1 chopped seeded jalapeño
- ½ teaspoon red pepper flakes
- ½ teaspoon chili powder
- ¼ cup chopped cilantro for serving extra for garnish
- Green onion chopped for serving
Instructions
- Cook the bacon: In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside. Reserve 2 tablespoons of the bacon fat in the pot.
- Sauté the aromatics: Add the butter to the reserved bacon fat. Once melted, add the chopped onion and cook over medium heat for 5-7 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and cook for another 30-60 seconds, just until fragrant.
- Build the base: Sprinkle the flour over the onion mixture and stir continuously for about 1 minute to thicken. Slowly pour in the chicken broth, stirring as you go to prevent lumps.
- Cook the potatoes: Add the chopped potatoes, salt, and pepper. Bring the soup to a gentle simmer and cook uncovered for 18-22 minutes, or until the potatoes are fork-tender.
- Mash to desired texture: Use an immersion blender or potato masher to partially blend the soup. Aim for a creamy base with some potato chunks remaining for texture.
- Finish the soup: Reduce heat to low. Stir in the milk, sour cream (or Greek yogurt), cheddar cheese, jalapeño, red pepper flakes, chili powder, and half of the cooked bacon. Cook gently for 5-7 minutes, stirring often, until the cheese is melted and the soup is heated through. Do not boil.
- Serve: Ladle into bowls and top with remaining bacon, green onions, cilantro, and an extra dollop of sour cream if desired. Taste and adjust seasoning before serving.
