Creamy Potato Soup Bacon

The first time I made a proper potato soup, I was trying to recreate something my neighbor had brought over on a freezing January evening—it was so creamy and loaded with bacon that I couldn't stop thinking about it for days. I called her for hints, and she laughed, saying the secret was patience with the potatoes and not being shy with the cheese. That soup changed how I thought about weeknight dinners; suddenly, something so simple felt deeply satisfying.

I made this for my sister's book club on a rainy Thursday, and I remember standing at the stove, stirring in the cheese while everyone was laughing in the living room—suddenly the soup smelled so good that they all migrated to the kitchen. By the time I ladled it into bowls, I'd already promised to send her the recipe. That's when I knew this one was a keeper.

Ingredients

• Russet potatoes (1 kg): Their starch is what makes the soup naturally creamy without feeling heavy; waxy potatoes won't break down the same way.
• Beef bacon (150 g): Cook it until the edges curl and the fat renders; this fat is liquid gold for sautéing the vegetables.
• Onion, celery, and carrots: This trio builds the flavor foundation—don't skip the step of cooking them until soft, or the soup tastes raw.
• Garlic (2 cloves): Add it after the softer vegetables so it doesn't burn and turn bitter.
• Unsalted butter and flour: This roux thickens the soup naturally and adds a subtle richness that cream alone won't give you.
• Whole milk and heavy cream: The ratio matters; too much cream and it's heavy, too little and it tastes thin and one-note.
• Sharp cheddar and mozzarella (150 g and 60 g): Sharp cheddar brings personality, mozzarella adds smoothness—use both for the best texture.
• Chicken or vegetable broth (750 ml): Homemade is lovely, but a good quality store-bought works just fine.
• Smoked paprika: A half teaspoon seems small, but it adds a whisper of something special that makes people ask what the secret ingredient is.

Instructions

Crisp the bacon first:

Cut the beef bacon into small pieces and cook in your pot over medium heat until the edges are dark and crispy—you'll hear it sizzle and pop. Reserve the bacon on paper towels but leave about two tablespoons of that rendered fat in the pot; this is your flavor foundation.

Build the flavor base:

Melt butter into the bacon fat, then add the onion, celery, and carrots. Let them soften for about five minutes, stirring occasionally, then add the garlic for just one more minute—you want it fragrant, not brown.

Make the roux:

Sprinkle flour over everything and stir constantly for two minutes; this cooks out the raw flour taste and helps bind the soup later without lumps.

Deglaze and add potatoes:

Pour in the broth slowly while scraping the bottom of the pot—this lifts all those flavorful bits that stuck there. Add the diced potatoes, smoked paprika, salt, and pepper.

Simmer until tender:

Bring everything to a boil, then drop the heat to medium-low and let it bubble gently for fifteen to twenty minutes, until the potatoes fall apart when you press them with a spoon.

Create the creamy texture:

Use a potato masher to crush some of the potatoes right in the pot, leaving plenty of chunks for texture—or use an immersion blender for a smoother consistency if you prefer. Either way, you want some broken-down potato to thicken the broth naturally.

Finish with dairy:

Stir in the milk and heavy cream, let it simmer for five minutes so the flavors marry, then add both cheeses and stir until they melt into a smooth, cohesive whole.

Bring it all back together:

Return the crispy bacon to the pot, taste the soup, and adjust the salt and pepper—it should taste like a warm hug in a bowl.

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There was a moment, while ladling the finished soup into bowls, when I realized this wasn't just comfort food—it was the kind of dish that makes people slow down and linger at the table a little longer. That's when cooking feels less like a task and more like an act of generosity.

Flavor Tweaks and Variations

If you want to push the smoky side, add an extra pinch of smoked paprika or even a tiny splash of liquid smoke stirred in just before serving. For extra richness, a dollop of sour cream on top creates a lovely cool contrast against the warmth. If bacon isn't your thing, turkey bacon works beautifully, or leave it out entirely and bump up the paprika to keep the soup from tasting too mild and creamy without that salty backbone.

Storage and Reheating

This soup keeps beautifully in the fridge for up to four days and tastes just as good reheated on the stove over medium-low heat—give it a gentle stir now and then so the cheese doesn't clump. You can also freeze it, though I'd recommend leaving out the cream and adding it fresh when you reheat; the texture stays silkier that way.

Serving Suggestions

Serve this in wide bowls with crusty bread on the side for soaking up every drop, and don't be shy with the garnish—a handful of chives, extra shredded cheddar, maybe a crumble of bacon if you've held some back. The soup is hearty enough to be a complete meal, but a simple green salad or coleslaw alongside cuts through the richness in a way that feels just right.

• Top each bowl with fresh chives or green onions for a bright, oniony bite.
• Add extra shredded cheddar on top so it melts into warm pockets of flavor.
• Crumble reserved bacon over the surface for texture and a reminder of why this soup tastes so good.

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This is the kind of soup that teaches you something about cooking with intention—how a few good ingredients, cooked with care and a little patience, become something that nourishes both hunger and spirit. Make it once, and it'll become a regular visitor to your table.

Recipe FAQs

→ What type of potatoes works best for this soup?

Russet potatoes are ideal as they soften well and help create a creamy texture when partially mashed.

→ Can I substitute beef bacon with another ingredient?

Turkey bacon can be used for a lighter flavor, or omitted entirely for a smoky punch by increasing smoked paprika.

→ How is the creamy texture achieved?

Partially mashing the cooked potatoes and adding a mix of cheddar, mozzarella, milk, and cream creates a smooth yet chunky consistency.

→ Is there a gluten-free option available?

Yes, use gluten-free flour and broth to keep the dish gluten-free without compromising flavor.

→ What garnishes complement this dish?

Chopped chives or green onions along with extra shredded cheddar cheese add freshness and enhance flavor.