I made this on a Tuesday night with no plan and very little motivation to cook anything.
One pot, some potatoes, bacon, and about 40 minutes later — I had the kind of soup that makes you sit down, take a bite, and go “okay, this is it.”
It’s thick, creamy, smoky, and filling in a way that feels almost unfair for how simple it is. No fancy ingredients. No complicated techniques. Just a really, really good bowl of soup.
And once you make it? You’ll understand why this recipe is the one people keep coming back to.
What You’ll Need
For the soup:
- 6 slices thick-cut bacon, chopped
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 2 lbs (about 4 large) Yukon Gold potatoes, peeled and diced into 1-inch cubes
- 3 cups chicken broth
- 1 cup water
- 1 tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp all-purpose flour
- 1½ cups whole milk
- 1 cup heavy cream
- 1½ cups shredded sharp cheddar cheese
Toppings (optional but highly recommended):
- Extra crumbled bacon
- Shredded cheddar cheese
- Sour cream
- Sliced green onions
Tools You’ll Need
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle
- Potato masher or immersion blender
- Cheese grater
Pro Tips
These are the things I wish someone had told me before I made this the first time.
1. Use Yukon Gold potatoes, not russets. Yukon Golds hold their shape and get creamy when they break down a little. Russets turn gluey and weird. Don’t learn this the hard way.
2. Cook your bacon low and slow. Rushing it means you miss out on all that rendered fat at the bottom of the pot. That fat is where a huge chunk of the flavor comes from — don’t drain it all away.
3. Don’t skip the flour step. Whisking flour into the pot before adding the liquid gives this soup its thick, chowder-like body. It takes 30 seconds and makes a massive difference.
4. Shred your own cheese. Pre-shredded cheese has a coating that stops it from melting cleanly. A freshly shredded block melts in smooth and creamy every single time.
5. Only mash some of the potatoes. Mash about a third and leave the rest chunky. You want that thick base, but you also want something to actually bite into.
Substitutions and Variations
This recipe is flexible. Here’s how to make it work for different needs:
| Swap | Use Instead |
|---|---|
| Heavy cream | Half-and-half or full-fat coconut cream |
| Whole milk | Oat milk (works best among non-dairy options) |
| Chicken broth | Vegetable broth (skip bacon for vegetarian) |
| Cheddar cheese | Gruyère, Colby Jack, or Pepper Jack |
| All-purpose flour | 1 tbsp cornstarch + 2 tbsp cold water |
| Bacon | Turkey bacon, pancetta, or smoked sausage |
Want it spicier? Add a pinch of cayenne or a diced jalapeño with the onion.
Want it loaded? Stir in diced ham, corn, or broccoli florets in the last 10 minutes.
Want it lighter? Use 2% milk and skip the cream. Still delicious, just a bit thinner.
Make Ahead Tips
This soup is genuinely better the next day. The flavor deepens and the texture gets even creamier overnight.
- Make it up to 3 days ahead and store in an airtight container in the fridge.
- Hold off on the cream if you’re planning ahead — stop the recipe before you add it, refrigerate, then stir it in when you reheat. This keeps the texture from breaking.
- Reheat on the stovetop over low heat, stirring often. Add a splash of milk if it’s thickened up too much.
How to Make Potato Bacon Soup
Step 1: Cook the Bacon
Add your chopped bacon to a cold Dutch oven, then turn the heat to medium.
Cook for 8–10 minutes, stirring occasionally, until the bacon is crispy and all that fat has rendered out.
Use a slotted spoon to scoop the bacon out onto a paper towel-lined plate. Leave the fat in the pot. That’s flavor. That stays.
Step 2: Sauté the Onion and Garlic
Add the diced onion to the pot and cook over medium heat for about 5 minutes, until softened and translucent.
Add the garlic and cook for one more minute. Your kitchen is going to smell incredible right about now. 😌
Step 3: Add the Flour
Sprinkle the flour over the onion and garlic. Stir constantly for about 1 minute.
This cooks out the raw flour taste and builds the thick base that holds the whole soup together.
Step 4: Add Potatoes and Broth
Pour in the chicken broth and water. Add the diced potatoes, salt, black pepper, and smoked paprika.
Stir everything together and bring to a boil over medium-high heat.
Step 5: Simmer
Reduce heat to medium-low and let the soup simmer uncovered for 15–18 minutes, until the potatoes are fork-tender.
A fork should slide straight through a chunk with zero resistance. If it doesn’t, give it a few more minutes.
Step 6: Mash (Partially)
Grab a potato masher and mash roughly a third of the potatoes right in the pot.
You’re not going for smooth — you want a thick, creamy base with plenty of whole chunks still floating around in it.
An immersion blender works here too, but pulse very briefly on just part of the soup.
Step 7: Add the Dairy
Reduce heat to low. Stir in the whole milk and heavy cream.
Let it warm through for 3–4 minutes. Do not let it boil at this stage — boiling can cause the dairy to separate.
Step 8: Melt in the Cheese
Turn the heat off completely, then stir in the shredded cheddar a handful at a time.
Let each addition melt before adding the next. This is what gives you that silky, smooth texture instead of stringy clumps.
Taste it. Adjust salt and pepper. Make it yours.
Step 9: Serve
Ladle into bowls. Pile on the toppings — bacon, cheese, sour cream, green onions.
Eat immediately. Try not to have a second bowl.
(You will have a second bowl.)
Nutritional Breakdown
Per serving, based on 6 servings. Toppings not included.
| Nutrient | Amount |
|---|---|
| Calories | ~480 kcal |
| Protein | 18g |
| Carbohydrates | 32g |
| Fat | 32g |
| Fiber | 3g |
| Sodium | ~780mg |
Lighter version (2% milk, no heavy cream): approximately 310 kcal per serving.
What to Serve With It
This soup is filling enough to be the whole meal. But if you want to round it out:
- Crusty sourdough or toasted bread for dipping
- Simple green salad with a bright vinaigrette to cut through the richness
- Grilled cheese — a classic pairing that covers every comfort food base
- Roasted broccoli on the side for something green
Leftovers and Storage
This soup stores really well and honestly tastes even better after a night in the fridge.
- Fridge: Airtight container, up to 4 days. Reheat on the stovetop over low heat, stirring often, with a splash of milk if needed.
- Freezer: Freeze before adding the cream and cheese for best results. Freeze up to 2 months, thaw overnight in the fridge, and add the dairy when reheating.
- Avoid high heat when reheating — it makes the dairy grainy and the cheese separates.
FAQ
Can I make this in a slow cooker?
Yes, but still cook the bacon and sauté the onion and garlic on the stovetop first. Then transfer everything to the slow cooker with the potatoes and broth. Cook on low for 6–7 hours or high for 3–4. Add the dairy and cheese in the last 30 minutes on low.
Can I use red potatoes instead of Yukon Gold?
You can, and they hold their shape nicely. The flavor is slightly earthier but still good. Just avoid russets.
My soup is too thin. How do I fix it?
Mash more potatoes to thicken it naturally. Or mix 1 tbsp of cornstarch with 2 tbsp of cold water, stir it in, and simmer for a few minutes.
My soup is too thick. How do I fix it?
Add warm chicken broth or milk, a splash at a time, until it’s the consistency you want.
Can I make this dairy-free?
Yes. Use full-fat canned coconut milk instead of the milk and cream, and a dairy-free cheddar. The flavor will be slightly different but still very comforting.
Is this gluten-free?
Not as written. Swap the flour for a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and it is.
Why is my cheese clumping instead of melting?
Three likely culprits: the heat was too high, you used pre-shredded cheese, or you added too much at once. Turn off the heat, shred fresh, and add it slowly.
Wrapping Up
This soup is proof that simple recipes can absolutely knock it out of the park.
One pot. Under an hour. And you end up with something that tastes like it took way more effort than it did.
Give it a go this week and drop a comment below — I want to hear how yours turned out, what you swapped, how you topped it. And if anything goes sideways or you have questions, ask away in the comments. That’s what the section is there for. 🙌