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Home/Eats/Recipes/Creamy Potato Bacon Soup Recipe

Creamy Potato Bacon Soup Recipe

Potato Bacon Soup Weve Tried It

Creamy Potato Bacon Soup Recipe: Delicious! I have been making this potato soup recipe for years and everyone loves it and asks me to make it time and time again.


8 Large Potatoes (cubed)
1 Medium Onion (diced)
3 Stalks of Celery (diced)
3 Large Carrots (diced)
3 Cloves of Garlic (minced)
1 Pound Thick Cut Bacon (cooked and chopped for garnish)
2 Large Containers of Chicken Stock
1 Cup Heavy Whipping Cream
1/4 Cup Flour
1/4 Cup Butter
Salt and Pepper

Directions: In a large soup pot fry up your bacon. Once crispy remove the bacon from the pot and set aside. Drain off all but a 1/4 cup of bacon grease.

Add the onions and celery to the soup pot with bacon grease and sweat until they are translucent. Next add in carrots, potatoes and garlic, stir and coat with bacon grease. Cook for 3-5 minutes.

Pour enough chicken stock in your pot to cover your potatoes and carrots. Cover and simmer until the potatoes are tender. I smash some of the potatoes to make the soup thicker.

In a sauce pan add your butter and flour and stir continuously for 1 to 2 minutes.  Add your heavy whipping cream. Bring to a boil to thicken, stirring constantly. Add your cream mixture to your soup to thicken. Be sure to heat through.

Soup thickener

Your soup is ready to serve. We garnished our soup with a handful of chopped bacon, shredded cheddar cheese and diced green onions.

If you try out this recipe be sure to come back and leave us a comment on how it turned out. What soup should we make next?

Potato Bacon Soup Recipe

4 Comments Published

written on 25 August 2015 - Reply

This soup was amazing! My husband had 6 bowls in one sitting. Was hoping for left overs but that was not to be – the whole pot was consumed in one night. I did add leeks with the onion and they were a nice addition. This recipe will definitely be in our rotation.

written on 4 May 2016 - Reply

Have made this soup a couple times now. It is always so yummy!! I do modify just a little by using celery flakes, onion and garlic powders, even though I think it would be better with the real stuff I’m feeding picky eaters, and with the modifications everyone eats it up. I can make it for lunch on a cold day and everyone’s more than happy to enjoy it for dinner also, so it’s a win, win, win for me 😉

written on 18 August 2016 - Reply

You might not ever come back, Nicky, but if you do, try an immersion blender for the onions/celery/carrots smooths them out to perfection so picky eaters don’t even know they’re there! I use cloves of roasted garlic that I blend, too, and I just add the potatoes and stock at the same time, it doesn’t really alter the cooking time any.

written on 6 June 2016 - Reply

HI I’m trying to make this soup as I’m in the process I see that instead of getting bacon to make I bought the one that is ready to serve . So I don’t have the bacon oil and I’m using just my extra Virgin oil . Will it taste the same ?

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