Bacon Potato Soup

The bacon starts to crisp at the bottom of the pot, and a few minutes later the onion softens in those savory drippings. That’s the beginning of Bacon Potato Soup, and it gives the broth a deeper flavor than you’d get by cooking the vegetables in butter alone. Russet potatoes make it hearty, while a little cream keeps each spoonful smooth without turning it into a heavy puree.

I like that the soup gets its texture from the potatoes themselves. A few pieces get mashed against the side of the pot, but most stay intact, so you get a creamy broth with tender potato bites. The bacon goes back in at the end, where its salty, crisp edges stand out against the soft potatoes and warm thyme.

Why This Potato Soup Gets Body Without Turning Into Mash

A creamy potato soup doesn’t need a blender or a long list of thickeners. Here, the flour gives the broth a starting body, and the russets contribute more as they soften. Mashing some of the cooked potatoes against the pot turns a little of that potato into the broth, while the pieces you leave whole keep the soup satisfying to eat.

That balance matters because a fully smooth puree and a chunky soup are different bowls of soup. You’re aiming for broth that clings lightly to the potatoes, not a paste that stands up on the spoon. The partial mash lets you thicken the pot without losing the soft cubes, and you can stop as soon as the broth looks creamy enough. No separate blender step is needed.

Why Russets, Bacon Drippings, and Two Kinds of Dairy Matter

• Russet potatoes — Their fluffy texture suits a soup where some potato is mashed into the broth. Cut them into even 1/2-inch pieces so they soften at about the same rate. Yukon Gold potatoes are a workable swap, but they hold their shape more and make a less fluffy, less thickening mash.
• Bacon — Regular bacon from the grocery store works well; there’s no need to seek out a specialty brand. Leaner bacon can leave less fat behind, which matters because the drippings are used to start the soup base. The bacon’s smoky, salty flavor also seasons the broth as it cooks.
• Whole milk and heavy cream — Whole milk brings the creamy base, and heavy cream rounds it out with a richer finish. Standard dairy is fine; premium brands aren’t necessary here. If you don’t have heavy cream, replace it with the same amount of whole milk and expect a lighter, less rich soup.
• Low-sodium chicken broth — The lower-sodium broth leaves room for the bacon and kosher salt without making the soup overly salty. If you use regular chicken broth, taste before adding the salt so you can account for the salt already in the broth.
• Dried thyme and bay leaf — These give the broth a gentle savory note without competing with the bacon. A fresh, fragrant jar of dried thyme makes a difference; the bay leaf can be an ordinary grocery-store one, since it’s removed before serving.

Build the Soup in the Same Pot That Crisps the Bacon

Render the Bacon Until Crisp

Set a 5- to 6-quart Dutch oven over medium heat and cook the chopped bacon for 8 to 10 minutes, stirring occasionally. Look for crisp pieces and rendered fat in the bottom of the pot; the timing can vary a little with the thickness of the bacon. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings behind. If the bacon is still chewy, give it another minute rather than taking it out pale.

Soften the Onion and Cook the Flour

Add the butter and diced onion to the drippings and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion has softened. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Sprinkle in the flour and stir for 1 minute so it coats the onion rather than sitting in dry clumps. Gradually whisk in the chicken broth until the mixture looks smooth before adding the potatoes.

Simmer the Potatoes Until Fork-Tender

Add the peeled, cut potatoes, dried thyme, and bay leaf, then bring the pot to a boil. Reduce the heat and simmer uncovered for 15 to 20 minutes. Check a few potato pieces with a fork; they should yield easily, not resist in the center. Remove and discard the bay leaf before moving on.

Finish Gently with Milk, Cream, and Bacon

Stir in the whole milk, heavy cream, kosher salt, and black pepper, then gently simmer for 3 to 5 minutes until heated through. Keep the soup below a boil; a rolling boil can make a dairy-based soup less smooth. Lightly mash some potatoes against the side of the pot, stopping while plenty of pieces remain. Stir in the cooked bacon just before serving.

Three Ways to Change the Texture or Make It Dairy-Free

Questions That Come Up While the Soup Simmer

Bacon Potato Soup

Bacon potato soup simmers russet potatoes in a creamy chicken broth with crisp bacon, thyme, and garlic. Lightly mashing some of the potatoes gives this Dutch oven soup a thick, hearty texture.

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Prep Time 15 minutes mins

Cook Time 38 minutes mins

Total Time 53 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 400

Ingredients Equipment Method Notes

Ingredients

  

• 6 bacon slices, chopped
• 2 tbsp unsalted butter
• 1 yellow onion medium, diced
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2.5 lb russet potatoes peeled and cut into 1/2-inch pieces
• 0.5 tsp dried thyme
• 1 bay leaf
• 2 cups whole milk
• 0.5 cup heavy cream
• 0.5 tsp kosher salt
• 0.25 tsp black pepper

Equipment

• 1 5- to 6-quart Dutch oven

Method

 

1. Cook the chopped bacon in a 5- to 6-quart Dutch oven over medium heat for 8 to 10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate and leave 2 tablespoons of drippings in the pot.
3. Add the butter and onion to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion is softened.
4. Stir in the garlic and cook for 30 seconds.
5. Sprinkle in the flour and cook, stirring, for 1 minute.
6. Gradually whisk in the chicken broth until smooth.
7. Add the potatoes, thyme, and bay leaf, and bring to a boil.
8. Reduce the heat and simmer uncovered for 15 to 20 minutes, until the potatoes are fork-tender.
9. Remove and discard the bay leaf.
10. Stir in the milk, heavy cream, salt, and pepper.
11. Gently simmer for 3 to 5 minutes, without boiling, until heated through.
12. Lightly mash some of the potatoes against the side of the pot to thicken the soup.
13. Stir in the cooked bacon and serve.

Notes

For the thickest texture, lightly mash only some of the potatoes so the soup stays chunky. Refrigerate leftovers for up to 3 days; freezing is not recommended because the dairy may separate. For a lighter option, use half-and-half in place of the heavy cream.