Creamy Potato Soup with Bacon is a hearty stovetop soup built around tender Russet potatoes, bacon, carrots, celery, onion, and a milk-based broth. It is rich without being overly heavy, and the cheddar and scallions on top give it that loaded-potato finish.
Why This Potato Soup Works
The bacon does double duty here. It adds smoky flavor while the rendered fat helps soften the onion, celery, carrots, and garlic. A small amount of flour thickens the broth, while whole milk keeps the finished soup creamy without needing heavy cream.
Russet potatoes are a good fit because their starch helps the soup feel naturally thicker as they simmer. Keep the heat low once the potatoes go in so the broth does not evaporate too quickly.
Ingredient Notes
- Bacon: Six slices give the soup its smoky base. Cook them just until crisp so they do not become overly dark while the vegetables cook.
- Russet potatoes: Peel and dice them evenly so they soften at the same rate.
- Flour: Stir it into the vegetables briefly before adding the stock so the finished soup thickens smoothly.
- Whole milk: Add it near the end and warm it gently instead of boiling it hard.
- Cheddar and scallions: These are toppings, so add them at serving time for the best texture.
Tips for the Best Texture
Add the chicken stock gradually while whisking after the flour goes in. This helps prevent flour lumps. Once the potatoes are tender, keep the milk at a gentle simmer only long enough to heat through.
If the soup thickens more than you like, loosen it with a splash of milk or stock. If it seems thin, let it simmer uncovered for a few extra minutes before adding the final toppings.
Storage and Reheating
Store leftovers in the refrigerator in a covered container. Potato soup thickens as it chills, so add a little milk or broth when reheating over low heat. Stir often and avoid a hard boil once the dairy is in the soup.
Ingredients (Serves 6)
- 6 slices thick-cut bacon
- 1 small yellow onion, diced
- 3 stalks celery, diced
- 2 carrots, peeled and diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour (40 grams)
- 2 cups chicken stock
- 2 pounds Russet potatoes, peeled and diced (907 grams)
- 2 cups whole milk
- Salt and pepper to taste
- Shredded cheddar cheese, for topping
- Diced scallions, for topping
- Reserved bacon pieces, for topping
How To Make Creamy Potato Soup with Bacon
- Cook the bacon in a large heavy-bottomed soup pot over medium heat until just crisp. Transfer part of the bacon to a plate for topping.
- Add the onion, celery, carrots, and garlic to the pot. Cook for 5 to 7 minutes, until the vegetables begin to soften.
- Stir in the flour and cook for about 30 seconds. Slowly whisk in the chicken stock a little at a time until smooth.
- Add the potatoes and bring the soup to a gentle boil. Reduce the heat to low and simmer, stirring occasionally, for 20 to 30 minutes or until the potatoes are fork-tender.
- Stir in the milk and heat gently for 1 to 2 minutes. Season with salt and pepper.
- Serve with shredded cheddar, scallions, and the reserved bacon on top.
For another slow-cooker variation, try the Slow Cooker Creamy Potato Bacon Soup. You can also browse more easy soup recipes.
