This creamy potato soup with bacon is everything you could want in a comfort food. You’ll love this creamy, tangy, cheesy soup!
I think I’ve done it. I’ve figured out the ultimate comfort food. This creamy potato soup with bacon has everything you could dream of in a comforting soup. You’ll love the tangy cheddar cheese, the flavorful bacon, and the heavenly creaminess.
This cheesy potato soup is delicious when it’s fresh out of the pot, but if you want to take it up just another notch, you can broil the soup with a sprinkling of cheese on top. I did this by putting the servings of soup in oven-safe bowls and broiling on low for 3-5 minutes until the cheese is melted and you see some crispy spots on the top of the potatoes. It may be a little extra work, but it’s totally worth the extra step!
To make the meal even more fun, you can add extra chopped bacon and green onions on top of your bowls of cheesy potato bacon soup. Not only does this make the soup even more delicious, but it also makes it look irresistible. You’ll want to dive right in!
This post is all about how to make creamy potato soup with bacon.
Ingredients for Creamy Potato Soup with Bacon
- Potatoes- I used Russet potatoes for this recipe.
- Heavy cream- This helps to make the soup extra creamy.
- Butter- I used brown butter in this soup. It’s just always better.
- Chicken broth- This helps to thin out the soup.
- Bacon- This adds so much extra flavor.
- Garlic- Garlic is always a great choice.
- Cheddar cheese- I used extra sharp cheddar because I love the tanginess that it has. You could use any type of cheddar, though, and the soup will still be delicious.
- Sour cream- This adds a bit of a sour note to the soup.
How to Make Creamy Potato Soup with Bacon
Step 1
Chop the potatoes and boil them in a large pot. When the potatoes are soft, turn off the heat and drain them. Beat them with a hand mixer until they are mashed. Gradually pour in the heavy cream while continuing to mix.
Step 2
In a separate saucepan, brown the butter until it’s a medium shade of brown and is fragrant. Mix the browned butter into the potatoes, along with the salt. Once combined, set the pot on the stove and turn on the stove to its lowest possible setting, slowly adding the chicken broth while mixing. If you feel like it’s becoming too liquid to use a mixer, you can always switch over to mixing with a large spoon.
Step 3
In the same saucepan used to brown the butter, fry the bacon slices until they’re crispy. Set aside the bacon once it’s done and drain the bacon grease out of the pan. Cook the garlic in the pan for about 1 minute, or until it’s softened and is slightly browned. In the meantime, chop the bacon into small pieces. Once the garlic is done, turn off the heat and stir both the garlic and bacon into the soup.
Step 4
Once combined, stir in the shredded cheddar until it’s melted into the soup. Turn off the heat. Finally, stir in the sour cream until the white streaks have disappeared. Do a final check for salt and the soup will be ready.
Step 5 (optional, to take your creamy potato soup to the next level)
Scoop the soup into oven-safe bowls and sprinkle the top with shredded cheese. Lo broil the soup for about 5 minutes or until the cheese is melted and some brown spots have shown up on the top of the soup. Take the bowls out of the oven and serve by topping with more bacon and green onions. Enjoy!
If you want more delicious soup recipes, here are a few for you.
Creamy Potato Soup with Bacon
Ingredients
- 3 lbs. Potatoes
- 2 cups Heavy cream
- 5 tbsp. Butter
- 1 tsp. Salt
- 1½ cups Chicken broth
- 10 pieces Bacon (I used thick-sliced bacon.)
- 5 cloves Garlic (minced)
- 1½ cups Cheddar cheese (shredded)
- ½ cup Sour cream
Instructions
- Chop the 3 lbs. of potatoes and boil them in a large pot. When the potatoes are soft, turn off the heat and drain them. Beat them with a hand mixer until they are mashed. Gradually pour in the 2 cups of heavy cream while continuing to mix.
- In a separate saucepan, brown the 5 tbsp. of butter until it turns a medium shade of brown and is fragrant. Mix the browned butter into the potatoes, along with the teaspoon of salt. Once combined, set the pot on the stove and turn on the stove to its lowest possible setting (this is important), slowly adding the 1½ cups of chicken broth while mixing. If you feel like it’s becoming too liquid to use a mixer, you can always switch over to mixing with a large spoon.
- In the same saucepan used to brown the butter, fry the 10 bacon slices until they’re crispy. Set aside the bacon once it’s done and drain the bacon grease out of the pan. Cook the 5 cloves of minced garlic in the pan for about 1 minute, or until it’s softened and is slightly browned. In the meantime, chop the bacon into small pieces. Once the garlic is done, turn off the heat and stir both the garlic and bacon into the soup.
- Once combined, stir in the 1½ cups of shredded cheddar until it’s melted into the soup. Turn off the heat. Finally, stir in the ½ cup of sour cream until the white streaks have disappeared. Do a final check for salt and the soup will be ready.
Optional
- Scoop the soup into oven-safe bowls and sprinkle the top with shredded cheese. Lo broil the soup for about 5 minutes or until the cheese is melted and some brown spots have shown up on the top of the soup. Take the bowls out of the oven and serve by topping with more bacon and green onions. Enjoy!
I hope you enjoy your creamy potato soup with bacon.