Here’s a detailed Creamy Potato Bacon Soup recipe along with FAQs to help you make the most flavorful, cozy bowl of soup 🍲🥓.

🥔 Creamy Potato Bacon Soup Recipe

Ingredients:

• 6 slices bacon, chopped
• 4 medium potatoes, peeled & diced (Yukon Gold or Russet work well)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth (or vegetable broth)
• 2 cups milk (whole milk or half-and-half for extra creaminess)
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 2 tbsp unsalted butter
• 1 tsp salt (adjust to taste)
• ½ tsp black pepper
• ½ tsp smoked paprika (optional, for a smoky depth)
• ½ cup shredded cheddar cheese (optional, for topping)
• 2 green onions, sliced (for garnish)

Instructions:

1. Cook the bacon
   • In a large pot or Dutch oven, cook bacon over medium heat until crispy.
   • Remove bacon with a slotted spoon and set aside. Leave about 2 tbsp of bacon grease in the pot.
2. Sauté veggies
   • Add onion and garlic to the pot. Cook until softened (about 3–4 minutes).
3. Cook the potatoes
   • Add potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are tender (12–15 minutes).
4. Make the creamy base
   • In a small pan, melt butter, stir in flour, and cook 1–2 minutes (to remove raw flour taste). Slowly whisk in milk until smooth.
   • Add this mixture to the soup pot and stir.
5. Finish with cream & bacon
   • Stir in heavy cream, half of the cooked bacon, salt, pepper, and paprika. Simmer 5 minutes more.
   • Mash some potatoes in the pot with a spoon/masher for a thicker texture, or leave chunky.
6. Serve
   • Ladle soup into bowls. Garnish with cheddar cheese, green onions, and remaining bacon.

❓ FAQs

Q1: Can I make this soup ahead of time?
Yes! Store in the fridge up to 3 days. Reheat gently on the stove. Add a splash of milk/cream if it thickens too much.

Q2: Can I freeze creamy potato soup?
Not recommended — dairy tends to separate when frozen. If you want to freeze, do so before adding the milk/cream, then stir in fresh cream when reheating.

Q3: What’s the best potato for soup?
Yukon Gold gives a creamy texture without falling apart. Russet potatoes are starchier and break down more, making the soup thicker.

Q4: How can I make it healthier?

• Use turkey bacon instead of pork bacon.
• Swap heavy cream for evaporated milk or Greek yogurt (stir in at the end).
• Use low-sodium broth to control salt.

Q5: Can I make this soup in a slow cooker?
Yes. Cook bacon separately, then add all ingredients (except milk/cream/flour) to the slow cooker and cook on low 6–7 hours. Stir in the creamy base and bacon before serving.

Q6: How do I thicken the soup without flour?

• Mash more potatoes directly in the pot.
• Stir in instant potato flakes.
• Simmer uncovered a little longer to reduce.

Q7: What toppings go well with this soup?

• Shredded cheddar or mozzarella
• Sour cream
• Fresh chives or parsley
• Croutons
• Extra crispy bacon

Would you like me to also give you a one-pot shortcut version (skip the roux and just use cream/cheese to thicken), or do you prefer sticking with the classic method?