Creamy Potato Bacon Soup

This creamy potato bacon soup is the ultimate comfort dish for chilly nights and family gatherings. Thick hearty and loaded with flavor this soup fills your kitchen with cozy aromas and each spoonful brings you creamy potatoes salty bacon and plenty of cheesy goodness. I keep coming back to this recipe because it nails the balance between indulgent and simple making even regular weeknights feel special.

The first time I made this my kids went wild for the melty cheese topping and even my pickiest eater asked for seconds. Now it is my go to whenever I want an easy win at home or need to warm up after a long day outside.

Ingredients

• Medium potatoes: Peeled and cubed bring comforting body and creaminess to the soup and use russets or Yukon golds for extra smooth results
• Onion: Finely diced for deep flavor always pick firm onions with shiny skin
• Vegetable or chicken broth: Gives the soup a rich base opt for low sodium if you like to control salt levels
• Bacon slices: Cooked and crumbled add classic smoky flavor choose thick cut for a melt in your mouth bite
• Garlic powder: Enhances background seasoning use fresh powder with a strong aroma
• All purpose flour: Thickens the soup for that classic creamy texture look for unbleached flour for a natural taste
• Half and half: Makes everything extra rich while keeping it pourable check expiration for freshness
• Shredded cheese: Melts right in doubling the creamy vibe pick a sharp cheddar or a favorite blend for maximum impact
• For serving: More crumbled bacon cheese and freshly chopped chives or green onions give every bowl a pop of color and even more flavor

Instructions

Start the Slow Cooker:

Add the peeled and cubed potatoes to your slow cooker along with finely diced onion crumbled bacon a sprinkling of garlic powder and your chosen broth. Stir to combine. Cook on low for about six hours or high for just over three hours until the potatoes are fork tender and break up easily.

Prepare the Creamy Base:

In a bowl whisk together half and half with all purpose flour until you have a smooth lump free mixture. This step ensures the flour will blend in smoothly and avoid any clumps later. Pour this mixture plus all of your shredded cheese into the slow cooker with the cooked potatoes. Stir slowly so you do not break the potatoes too much and watch as the cheese begins to melt and everything thickens.

Finish and Serve:

When the soup is creamy thick and bubbling ladle it into bowls. Top each serving with extra crumbled bacon more cheese and a sprinkle of chopped chives or green onions for freshness and color. Serve hot and enjoy with bread or crackers.

The cheese is always my favorite part and I sometimes swap in smoked gouda for a fun twist. This soup brings back memories of rainy days at my grandmother’s house where the smell of bacon in the kitchen meant you were about to be treated.

Storage Tips

Let leftovers cool before transferring to airtight containers. The soup keeps well in the fridge for up to three days and reheats gently on the stove. If it gets too thick just add a splash of milk or broth as it warms.

Ingredient Substitutions

Swap bacon for turkey bacon or vegetarian bacon if you wish to avoid pork. Use gluten free flour or cornstarch to make the soup celiac friendly. Any melting cheese works so feel free to use mozzarella Monterey Jack or even pepper jack for a spicy kick.

Serving Suggestions

Serve with crusty bread or fresh rolls for a hearty meal. Sometimes I like to add a simple green salad on the side for balance. For a party set up a topping bar with extra bacon chives and hot sauce so everyone can customize their bowl.

Recipe Background

This soup comes from a long tradition of hearty potato dishes in many cultures from Irish stews to American chowder. Bacon and cheese make it a crowd favorite in the US especially in cold weather regions. The slow cooker method makes it accessible for busy households.

Seasonal Adaptations

Add fresh corn kernels in late summer for sweetness. Fold in spinach or kale just before serving for winter greens. Try adding roasted red peppers in autumn for color and depth.

Success Stories

A friend of mine took this to her work potluck where it disappeared in less than ten minutes. Another time I brought a double batch to a family get together and there was not a drop left to take home.

Freezer Meal Conversion

To freeze make the soup as written but leave out the cheese and half and half. Cool and freeze in portions. When reheating add them in toward the end so the texture stays creamy and smooth without any change in flavor.

No matter how you serve it this soup warms hearts and fills bellies every time. Give it a try next time you want a satisfying simple dinner everyone will rave about.

Recipe FAQs

→ How do I make the soup extra creamy?

Whisk flour smoothly with half-and-half before adding to the pot for a velvety, thick texture.

→ Can I use chicken broth instead of vegetable broth?

Yes, both broths work well and influence the flavor profile, so choose your favorite.

→ What cheese is best for this soup?

Cheddar melts well and adds sharpness, but try a blend for extra depth and richness.

→ Should the bacon be added at the start or as a topping?

Crumble some bacon into the soup for flavor, then reserve extra for garnishing.

→ How do I store leftovers?

Cool completely, transfer to airtight containers, and refrigerate for up to 3 days.