Creamy Potato Soup with Bacon

This Creamy Potato Soup with Bacon is cozy, hearty, and the perfect winter warm-up. Packed with tender potatoes, sautéed vegetables, smoky bacon, and a velvety broth, it delivers classic comfort in every bowl. It’s simple to make, uses everyday ingredients, and finishes with your favorite toppings like cheddar and scallions. Whether served as a main dish or alongside a sandwich, this soup always satisfies.

Ingredients

• 1 small yellow onion, diced
• 3 stalks celery, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups chicken stock
• 2 pounds russet potatoes, peeled and diced
• 2 cups whole milk
• Salt and pepper, to taste
• Shredded cheddar cheese, for topping
• Diced scallions, for topping
• Bacon pieces, for topping

Directions

1. Cook bacon in a large heavy-bottomed pot until just crisp; remove and set aside, leaving drippings in the pot.
2. Add onion, celery, carrots, and garlic; cook 5–7 minutes until softened.
3. Stir in flour and cook 30 seconds.
4. Slowly add chicken stock, whisking constantly to prevent lumps.
5. Bring to a boil, then add potatoes.
6. Reduce heat and simmer 20–30 minutes, stirring regularly, until potatoes are tender and soup is thickened.
7. Stir in milk and cook 1–2 minutes more.
8. Serve topped with cheddar cheese, bacon pieces, and scallions.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes
Kcal: 380 kcal | Servings: 6

Tips

• Keep the simmer low—high heat can cause too much liquid to evaporate.
• Mash some of the potatoes in the pot for an even creamier consistency.

FAQ

Can I use heavy cream instead of milk?
Yes—cream makes the soup even richer; replace half or all of the milk.

Can I make it vegetarian?
Use veggie broth and omit bacon, adding smoked paprika for flavor.

How do I store leftovers?
Refrigerate up to 4 days; reheat gently to avoid separating.

Can I freeze this soup?
Freezing is possible, though milk-based soups may change texture slightly.