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Creamy Potato Soup with Bacon

4.6 from 20 votes
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posted: 09/07/18

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This post may contain affiliate links. Please read my disclosure policy

This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

Serve it all by itself or make an apple bacon salad to go on the side and some warm fast easy biscuits.

bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions

Welp. We made it through the first week of everyone back in school and ALL the activities and I can tell you that we are BEAT. Seriously, all five of us need an epic nap. In fact, I just got home from picking up Piper at school, and she asked for a snuggle on the couch with me. So I am off to do that. #importanttasks  But I wanted to give you this amazing soup recipe before I did.

Reader Review

I made this for dinner tonight and it was delicious! Perfect for a cold November evening. We paired it with a nice, hot, crusty Italian bread. I did add more carrot, just because we love carrots, but that is the only change I made. Another fabulous recipe!!

The Key to a Good Potato Soup

So the key to this recipe is making a good roux. It’s one of those things that we aren’t born knowing how to do, you know, like boiling water, but with a little practice you can make a roux to rival great sous chefs. It’s that fat and flour mixture that you slowly add liquid to that makes for a super creamy delicious soup.

overhead view of creamy potato bacon soup

How to Make Creamy Potato Soup from Scratch

  1. Start by cooking some cut up bacon in a large stock pot. It will render it’s fat which is the first thing you need for your epic roux.
  2. Next you want to sauté your veggies in the bacon fat until they are soft.
  3. Then add your flour, the second part of your roux!
  4. Now you slowly add your chicken stock. Guys, it’s really key that you go slowly here. I’m talking like two tablespoons at a time for the first little bit, fully whisking in your liquid. If you don’t do it that way, you won’t get as creamy of a soup.
  5. Now you just let your potatoes cook in there and add in your milk at the end.
easy creamy potato soup being ladled out of a stock pot

This creamy potato soup with bacon takes about an hour to make, but a big chunk of the time is just letting the potatoes get soft.

And I have to say, we love a great soup like this for a weeknight dinner in the fall and winter. It’s so comforting and it’s the ultimate one pot meal.

Other Great Soup Recipes for Fall and Winter

overhead view of easy creamy potato soup with cheese, bacon, and scallions

Okay, I need to head off to do those very important snuggles, but before I do, I wanted to throw out there that if you are looking for an easy and beautiful way to follow me, head over to Instagram! I post everyday and it’s basically all the deliciousness your eyes can handle plus some behind the scenes stories with the kiddos. And if you do make one of my recipes please tag me on Instagram (@lisasimplejoy) and throw a hashtag in there for good measure too! #simplejoyrecipes

Thanks friends! Happy weekend!

easy creamy potato soup recipe being spooned out of a bowl
bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions
4.6 from 20 votes

Creamy Potato Soup with Bacon

Serves: 6
(tap # to scale)
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
This Creamy Potato Soup with Bacon is the perfect winter soup. Made with simple ingredients, this soup is the definition of comfort food.

Ingredients

  • 6 slices thick cut bacon diced
  • 1 small yellow onion diced
  • 3 stalks of celery diced
  • 2 carrots peeled and diced
  • 2 cloves garlic minced
  • 1/3 cup all purpose flour
  • 2 cups chicken stock
  • 2 pounds russet potatoes peeled and diced
  • 2 cups whole milk
  • salt and pepper to taste
  • shredded cheddar cheese for topping
  • diced scallions for topping
  • bacon pieces for topping

Instructions

  • In a large heavy bottomed stock pot, cook the bacon until just crispy.
  • Add in the onion, celery, carrots, and garlic.  Cook until the vegetables are soft. About 5 to 7 minutes.
  • Stir in the flour into the vegetable mixture.  Then very slowly add the chicken stock.  It works best to add a few tablespoons at a time, whisking throughout in between. This should take about two minutes at the most.
  • Bring the mixture to a boil and add in the potatoes.  Turn down the heat to a simmer, stirring regularly, and cook until the potatoes are fork tender. About 20 to 30 minutes. Make sure the heat is very low. If it is too high, too much of the liquid will evaporate.
  • Stir in the milk and allow the milk to cook through, about 1 to 2 minutes.  Top with cheddar cheese, bacon, and diced scallions. Enjoy!
Calories: 485kcal (24%) Carbohydrates: 65g (22%) Protein: 21g (42%) Fat: 17g (26%) Saturated Fat: 8g (50%) Polyunsaturated Fat: 1g Monounsaturated Fat: 5g Cholesterol: 46mg (15%) Sodium: 575mg (25%) Potassium: 1459mg (42%) Fiber: 5g (21%) Sugar: 12g (13%) Vitamin A: 3700IU (74%) Vitamin C: 70.1mg (85%) Calcium: 290mg (29%) Iron: 2.5mg (14%)
Author: Lisa Longley
Course: Soup
Cuisine: American
bowl of creamy potato soup with bacon topped with cheese, bacon, and scallions

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Creamy Potato Soup with Bacon

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!

Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Shannon D. says

    5 stars
    I made this for dinner tonight and it was delicious! Perfect for a cold November evening. We paired it with a nice, hot, crusty Italian bread. I did add more carrot, just because we love carrots, but that is the only change I made. Another fabulous recipe!!

    • Lisa Longley says

      I’m so happy you liked it!

  2. Michele says

    It doesn’t say how many it serves. Is this enough for 8 people with leftovers? Also, can I make the night before and reheat?

    • Lisa Longley says

      If you are serving 8 small bowls with other food, yes. This isn’t my favorite recipe to make the night before because during reheating it has to be over very low heat so the soup doesn’t separate.

  3. Johanne says

    3 stars
    Missing some taste.
    I added thym but still missing something.

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