Creamy Potato Bacon Soup

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Creamy Potato Bacon Soup: A Hearty Bowl of Comfort for Any Season

There’s something timeless about a bowl of Creamy Potato Bacon Soup. The velvety potatoes, smoky bacon, and rich creamy base come together to create a dish that feels like a warm hug on a cold day. Whether served as a cozy dinner on its own or as a starter before a hearty main course, this soup is pure comfort in every spoonful.

Below is a detailed step-by-step guide on how to make this satisfying and flavorful soup at home — easy enough for weeknights, yet impressive enough for guests.

🥓 Ingredients You’ll Need

6 slices of thick-cut bacon
2 tablespoons unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
4 large potatoes (Yukon Gold or Russet), peeled and diced into small cubes
3 cups chicken broth (or vegetable broth for a lighter version)
1 cup water (optional, for adjusting consistency)
1 ½ cups heavy cream or half-and-half
½ cup sour cream (for extra creaminess)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
½ teaspoon smoked paprika (optional, for a subtle smoky flavor)
½ cup shredded cheddar cheese (plus extra for garnish)
2 tablespoons chopped green onions or chives (for garnish)

🥄 Step-by-Step Preparation Method

Step 1: Cook the Bacon

Begin by placing the bacon slices in a large soup pot or Dutch oven over medium heat. Cook until they’re crispy and golden brown, turning occasionally.
Once cooked, transfer the bacon to a paper towel-lined plate to drain the excess grease. Reserve about 1–2 tablespoons of bacon fat in the pot for added flavor, and discard the rest.

When the bacon has cooled slightly, chop it into small pieces and set it aside for later.

Step 2: Sauté the Aromatics

In the same pot, add butter to the remaining bacon grease. Once melted, add the diced onions and sauté until they become soft and translucent (about 3–4 minutes).
Next, add the minced garlic and cook for an additional 30 seconds until fragrant.

This base layer of flavor is essential for a deep, savory taste in your soup.

Step 3: Cook the Potatoes

Add the diced potatoes to the pot, followed by the chicken broth. Make sure the potatoes are mostly submerged in liquid — if not, add the optional cup of water.
Bring the mixture to a boil, then reduce the heat to low and simmer for about 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.

Step 4: Blend for Creaminess

Once the potatoes are fully cooked, use an immersion blender directly in the pot to blend the soup until smooth and creamy.
If you prefer a chunkier texture, blend only half of the soup and leave some potato pieces intact.
(Tip: If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, purée, and return it to the pot.)