This creamy bacon potato soup is so delicious and perfect for colder weather. Full of potatoes, sour cream, and bacon, it’s like a loaded baked potato soup. When you top a bowl of this hot soup with cheese, sour cream, and green onions it takes it to the next level of comforting goodness.
Why I Like this Creamy Bacon Potato Soup:
- Soup is my favorite food group and this one is very yummy!
- It’s full of so many delicious things. Bacon, potatoes, butter, cream, sour cream, it 100% fits in the comfort food category.
- It’s like a loaded baked potato but in soup form. And who doesn’t like a loaded baked potato?
- It’s a great soup for when you want to take a meal to a new mom or to somebody when they lose a loved one. Pair it with some soft homemade dinner rolls and chocolate chip orange scones and it’s a winner of a meal.
Ingredients needed to make Creamy Bacon Soup:
(Scroll down for full recipe with measurements)
- bacon, chopped
- butter, salted
- onion, chopped
- celery stalks, chopped
- large carrots, chopped
- minced garlic
- flour
- chicken broth
- potatoes, peeled and diced into 1” cubes
- whole milk
- salt
- pepper
- heavy cream
- sour cream
- parsley
- Toppings: Sour cream, shredded cheddar cheese, and chives or green onions
How to make the soup:
(Scroll down for complete recipe)
- First you sauté the bacon in a big pot. Once cooked, use a slotted spoon to remove and place on a paper toweled lined plate to drain.
- Add butter to the bacon grease and melt. Add onions, carrots, and celery and sauté till tender. Add garlic.
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Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.
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Add the chicken broth, potatoes, milk, salt, and pepper to the pot.
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Bring to a simmer and cook until potatoes are soft.
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Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender. Here’s the immersion blender I have. It’s powerful and amazing and one of my favorite tools.
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Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.
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Allow soup to simmer for 15 minutes before serving.
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Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions. Enjoy!
I realize this recipe makes a big pot of soup. I love it because it’s enough for our family with leftovers for the next day. But you can definitely split the recipe in half. If you split it in half, use about 6 potatoes.
Enjoy the soup my friends!
~Rachel Ballinger 💕
”A lot of living happens in the kitchen.” ~Rachel
Creamy Bacon Potato Soup
Ingredients
Method
- Place chopped bacon in a large pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter, chopped onion, celery, and carrots to the fat and sauté over medium heat until veggies are tender about 5 minutes.
- Add garlic and sauté for about 1 minute.
- Sprinkle the flour over the ingredients in the pot and stir until smooth. Sauté for a couple minutes.
- Add the chicken broth, potatoes, milk, salt, and pepper to the pot.
- Bring to a simmer and cook until potatoes are soft.
- Reduce heat to low and partially blend with an immersion blender. I like the texture of mostly smooth but with still some potato chunks. Alternatively you can blend half the soup in a blender if you don’t have an immersion blender.
- Add the heavy cream, sour cream, parsley, and cooked bacon and stir well.
- Allow soup to simmer for 15 minutes before serving.
- Ladle into bowls and top with sour cream, shredded cheddar cheese, and chives or green onions.
