Creamy Potato Soup with Bacon made in just one pot! A comforting gluten-free soup topped with shredded cheese and crispy bacon.
My dad used to make creamy potato and bacon soup when I was a kid. I remember eating the soup with buttered saltine crackers. It was a wintertime favorite.
One-pot creamy potato soup is such a comforting, warming winter soup! Cold snowy day? Snuggle up and enjoy a bowl! Made with carrots, celery, and potatoes in a creamy broth for a flavorful soup. Then topped with melted cheddar cheese and crispy bacon. Delicious served with bread or crackers.
If you are a bacon lover (like me) check out more recipes featuring bacon: Bacon Wrapped Dates or Jalapeno Popper Chicken.
Ingredients for Easy Creamy Potato Soup
Plus shredded cheddar cheese for topping and chives if desired.
How to Make Creamy Potato Soup with Bacon
- Cut the bacon into bite-sized pieces. Cook the bacon until crispy. Transfer to a paper towel-lined plate and set aside. Drain the grease.
- Add potatoes, carrots, and celery. Stir and cook for a couple of minutes. Add the garlic and cook until fragrant. Pour in the broth, parsley, salt, and pepper. Stir and bring the mixture to a boil. Cook until the vegetables are tender.
- Once the vegetables are tender, reduce heat to a simmer. Add milk and heavy cream. Use an immersion blender to carefully puree about half of the mixture. Simmer for 10-15 minutes to allow the soup to thicken.
- Serve soup with crispy bacon, shredded cheddar cheese, and chives.
Toppings
- Bacon
- Shredded cheddar cheese
- Chives
- For a little spice, I love cajun seasoning
What to Serve with One-Pot Creamy Potato Soup
- Bread- a baguette, bread sticks, or better yet… Easy Garlic Knots
- Panini or sandwich
- Salad
- Crackers
Tips for the Best Creamy Potato Soup
- Peel potatoes and make sure they are cut bite sized. This makes it easier to eat and also keeps the cooking time the same as the other veggies.
- Puree half of the soup. This makes it creamier and also helps to thicken the soup. You can use either an immersion blender or blender to acheive this.
- Add the bacon last as a topping instead of stirring it into the soup. This keeps it from getting soggy so you have delicious crispy bacon.
What’s the Best Potato for Soup?
I used red potatoes, but gold or russet potatoes work great too.
Can Creamy Potato Soup be Made Ahead of Time?
Yes, you can make this soup ahead, refrigerate, and reheat it when ready to serve.
Storage
Store in an airtight container in the refrigerator for up to 4 days.
Products Used
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More Delicious Recipes
Creamy Potato Soup with Bacon
Equipment
- dutch oven
- immersion blender blender or masher
Ingredients
- 5 slices bacon
- 5 potatoes peeled, diced into bite-sized pieces
- 1 cup baby carrots (peeled) diced
- 1 cup celery diced
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth low-sodium
- ½ tsp dried parsley
- ¾ tsp salt
- ½ tsp pepper
- 1½ cups milk
- ½ cup heavy cream
Toppings
- shredded cheddar cheese
- chives
Instructions
Cook the Bacon
- Cut the bacon into bite-sized pieces. Heat a dutch oven on medium heat. Once hot, spray the pan with nonstick cooking spray then add the bacon pieces. Cook the bacon on both sides until crispy.Transfer to a paper towel-lined plate and set aside. Drain most of the excess grease from the pan.
- Add potatoes, carrots, and celery. Stir and cook for a couple of minutes. Add the garlic and cook until fragrant. Add the broth, parsley, salt, and pepper. Stir and bring the mixture to a boil. Cook until the vegetables are tender.
- Once the vegetables are tender, reduce the heat to a simmer. Add milk and heavy cream.Use an immersion blender (masher or blender) to carefully puree about half of the mixture. Simmer for 10-15 minutes to allow the soup to thicken.
- Serve soup with crispy bacon, shredded cheddar cheese, and chives.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
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