Creamy Potato Soup with Bacon for Cozy Nights

Your New Favorite Bowl of Cozy: Creamy Potato Soup with Bacon

Hey there, friend! Isla here from BiteTide. Can you feel it? That subtle shift in the air, the way the light slants through the window just a little earlier, the undeniable urge to swap out your iced latte for a steaming mug of tea? Yep, cozy season is officially upon us. And you know what that means in my kitchen: it’s officially SOUP WEATHER.

I’m talking about the kind of meal that requires a big pot, your comfiest sweater, and absolutely zero fuss. The kind that fills your entire home with the kind of smell that makes everyone, from your partner to your hangry toddler, wander into the kitchen asking, “Is it ready yet?” with hopeful eyes. For me, the undisputed champion of the cozy night in is this glorious, soul-warming, Creamy Potato Soup with Bacon.

This isn’t just any potato soup. This is the ultimate hug in a bowl. It’s luxuriously creamy, packed with tender chunks of golden potato, and has that incredible smoky, salty crunch from crispy bacon woven right through every single bite. We’re adding a sneaky hint of ancho chili powder for a whisper of warmth that builds with every spoonful—just enough to keep things interesting. Best of all? It’s deceptively simple to make. We’re talking 45 minutes from chopping to serving a pot of something that tastes like it simmered on the stove all day long. So, grab your favorite spoon and let’s make some magic happen.

A Pot of Soup and a Flood of Memories

This recipe always takes me right back to my grandma’s tiny, bustling kitchen in my coastal hometown. Her house was the unofficial gathering spot, especially when the weather turned blustery off the ocean. I can still see her, apron tied firmly around her waist, directing the entire operation like a culinary conductor. “Isla, darling, dice the onions finer than that!” or “Don’t you dare waste that bacon fat—that’s liquid gold!”

My specific job, the one I claimed with immense pride, was stirring the roux. I’d stand on my little step-stool, wooden spoon in hand, watching as the butter and flour magically transformed into a pale, pasty paste. Grandma would hover nearby, ready to gradually pour in the broth while I whisked like my life depended on it, determined to get it perfectly smooth. The reward was always the first taste—a steamy spoonful blown on carefully before she’d declare it “just right.” That feeling of creating something so profoundly comforting and sharing it with everyone crowded around her small table is the exact feeling I want to bring to your kitchen. This soup is more than food; it’s a feeling of home.

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Gathering Your Flavor Crew: The Ingredients

Here’s the beautiful part: this soup is built on simple, humble ingredients. No fancy, hard-to-find items here! This is all about making pantry staples sing. Let’s break it down.

• 12 oz bacon, chopped: This is our flavor foundation. We’re using the rendered fat to sauté our aromatics, which infuses the entire soup with a deep, smoky essence. Chef’s Insight: I like to use a thick-cut, applewood-smoked bacon for maximum flavor. For a lighter option, turkey bacon works great, though you may need a touch of olive oil to help with sautéing.
• 4 tbsp unsalted butter: Butter makes everything better, right? It adds a rich, creamy base for our roux and rounds out all the savory flavors.
• 2 medium yellow onions, diced: The sweet, aromatic backbone of the soup. They melt down and become incredibly sweet, balancing the saltiness of the bacon. Substitution Tip: If you’re sensitive to onion’s bite, swap in shallots for a milder, gentler flavor.
• 4 cloves garlic, minced: Non-negotiable! Fresh garlic adds a pungent, earthy depth that powder just can’t replicate.
• 1/2 cup all-purpose flour: This is what we use to thicken our soup into that luxurious, creamy consistency. It creates the roux that acts as our soup’s body. Dietary Swap: For a gluten-free version, a 1:1 gluten-free flour blend works perfectly.
• 8 cups gold potatoes, diced: My potato of choice! Yukon Golds have a naturally buttery flavor and a creamy texture that holds its shape beautifully, giving you those perfect tender chunks. Chef’s Insight: Russet potatoes will break down more, creating a thicker, starchier soup, while red potatoes will hold their shape very firmly. Goldilocks here prefers the “just right” Golds!
• 8 cups chicken broth: The liquid life of our party. Using a good-quality broth makes a huge difference. Substitution Tip: Vegetable broth is an easy swap to make this whole dish vegetarian-friendly.
• 2 cups milk: This adds creaminess and a touch of sweetness. Whole milk will give you the richest result, but 2% works well too. Dietary Swap: Any unsweetened plant-based milk like oat milk or almond milk will work beautifully.
• 1 cup heavy cream (optional): I call this the “luxury lift.” It sends the soup over the top into decadent, restaurant-quality territory. You can absolutely skip it for a lighter version—it’ll still be delicious!
• Salt and ground black pepper to taste: Season as you go! Remember, the bacon and broth already add salt, so always taste before you add more.
• 2 tsp ancho chili powder: My secret weapon! Ancho chili is smoked and has a mild, sweet heat with hints of raisin and tobacco. It adds a incredible complexity without overwhelming spice. Spice Lover’s Swap: If you want more kick, use 1 tsp of cayenne pepper instead.

Let’s Get Cooking: The Step-by-Step Magic

Okay, team! Aprons on, let’s fire up the stove. This process is simple, but a few chef-y tricks will ensure your soup is absolutely perfect.

1. Crisp the Bacon: In a large Dutch oven or heavy-bottomed pot, cook your chopped bacon over medium heat. We’re looking for golden brown and crispy, not burnt! This usually takes about 8-10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. This is your garnish and your mix-in—try not to snack on too much of it! Chef Hack: Leave about 2 tablespoons of that glorious bacon fat in the pot. This is where our flavor base begins. Drain any excess.
2. Sauté the Aromatics: Add the butter to the pot with the bacon fat. Once it’s melted, add your diced onions. Sauté for 5-7 minutes, until they’re soft, translucent, and smell amazing. Now add the minced garlic and cook for just one more minute—we just want to wake up the garlic’s flavor, not burn it!
3. Build the Roux: Sprinkle the flour over the onion and garlic mixture. Now, stir constantly for a full 1-2 minutes. We’re cooking out the raw flour taste and creating a pale blonde roux. It will look like a thick paste—that’s perfect!
4. Whisk in the Broth: Here’s the key to a lump-free soup: gradually add the broth while whisking constantly. I mean it—don’t stop whisking! Add about one cup at a time, letting it fully incorporate into the roux before adding the next. This patience pays off with a silky-smooth soup base. Once all the broth is in, you can switch back to a wooden spoon.
5. Simmer the Potatoes: Add your diced potatoes to the pot. Bring the whole thing to a boil, then immediately reduce the heat to a gentle simmer. Let it cook uncovered for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a piece with a fork.
6. Cream it Up: Stir in the milk, the heavy cream (if using), the ancho chili powder, and a good crack of black pepper. Let the soup simmer for another 10 minutes to let all the flavors get to know each other and for the soup to thicken up slightly. Chef Hack: Avoid bringing the soup to a rolling boil after adding the dairy, as it can sometimes cause it to separate.
7. Texture Time (The Fun Part!): This is all about personal preference. For a soup that’s creamy but still has lovely potato chunks, use an immersion blender and pulse it just a few times right in the pot. No immersion blender? Carefully transfer about 3-4 cups of the soup to a stand blender, blend until smooth, and stir it back into the pot. Want it completely smooth? Blend it all! I’m a partial-blend kind of gal.
8. The Grand Finale: Stir most of the crispy bacon right into the soup, reserving a handful for that gorgeous topping. Give it a final taste and adjust the seasoning with salt and pepper if it needs it. And just like that, it’s ready!

How to Serve This Masterpiece

Ladle that steaming, creamy goodness into big, deep bowls. Now, the garnishes! This is where you make it your own. I love a generous sprinkle of the reserved crispy bacon, a handful of fresh chopped chives for a pop of color and mild onion flavor, a big dollop of cool sour cream (or Greek yogurt), and a shower of sharp cheddar cheese. Serve it immediately with some crusty, buttered bread on the side for dipping. Honestly, is there anything better?

Ride the Flavor Wave: Creative Twists!

This recipe is a fantastic canvas. Feel free to get creative and make it your own!

• The Garden Lover: Add 1 cup of frozen corn (no need to thaw) or 1 cup of sautéed chopped leeks along with the potatoes.
• The Protein Boost: Stir in 1-2 cups of shredded rotisserie chicken or a can of drained and rinsed white beans during the last 5 minutes of cooking.
• The Veggie Delight: Replace half the potatoes with roasted cauliflower florets for a lower-carb option with a nutty flavor.
• The Flavor Bomb: Right before serving, swirl a spoonful of basil pesto or a drizzle of smoked paprika oil over the top for an incredible aroma and flavor punch.
• The Fully Loaded: Go full baked potato mode! Top with all the classics: shredded cheese, a dollop of sour cream, extra bacon, and even some chopped scallions.

Isla’s Chef Notes & Kitchen Stories

This recipe has been through it all in my kitchen! I’ve made it for fancy dinner parties ( served in little espresso cups as an amuse-bouche!) and for desperate weeknights when the cupboards were nearly bare. It’s famously forgiving. One time, my then-boyfriend (now husband) offered to “help” by adding the milk. He misread the cup and added what he thought was “two cups” but was actually almost the entire quart! I came back to a pot of very milky soup. Panic? Nope. I just simmered it a bit longer to reduce and tossed in an extra handful of instant potato flakes to thicken it up. He never noticed, and it was still delicious. The moral of the story? Don’t stress. Cooking is an adventure, not a perfection contest.

This soup also tastes even better the next day, making it a meal prep superstar. The flavors have more time to meld together into something truly magical.

Your Soup Questions, Answered!

Q: My soup turned out too thin. How can I thicken it?
A: No worries! First, let it simmer uncovered for an extra 10-15 minutes; some liquid will evaporate. If it’s still too thin, make a quick slurry: mix 1 tablespoon of cornstarch with 2 tablespoons of cold water or broth until smooth. Stir this into the simmering soup and let it cook for 2-3 minutes until thickened.

Q: Can I make this soup ahead of time?
A: Absolutely! This soup is a meal prep dream. Let it cool completely and store it in an airtight container in the fridge for up to 4 days. Reheat it gently on the stove over medium-low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating as it will thicken up in the fridge.

Q: My soup is too thick! How do I thin it out?
A> Easy fix! Just whisk in a little more broth or milk until it reaches your desired consistency. Add it in small increments (1/4 cup at a time) so you don’t overdo it.

Q: Can I freeze creamy potato soup?
A> I’ll be honest, I don’t highly recommend freezing soups with heavy dairy or potatoes. Potatoes can become grainy and the dairy can separate when thawed, resulting in a less-than-creamy texture. It’s truly best enjoyed fresh or stored in the fridge for a few days.

Nutritional Information*

*Please note: This is an approximate estimate calculated using an online nutrition calculator. Values will vary based on specific ingredients and portion sizes used.

Per Serving (1 cup): Calories: ~300 | Fat: 18g | Saturated Fat: 8g | Carbohydrates: 26g | Fiber: 3g | Sugar: 4g | Protein: 10g | Sodium: 600mg

There you have it! My ultimate, no-fuss, flavor-packed potato soup. I truly hope it becomes a cherished recipe in your home, creating its own set of warm and wonderful memories. If you make it (and I really hope you do!), tag me on Instagram @BiteTide—I love seeing your creations! Now, go enjoy your well-deserved bowl of cozy.

With love and a full spoon,

Isla 💛