Name: Best Potato Bacon Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Soup Base:; 8 slices thick-cut bacon (chopped); 1 large onion (diced); 3 cloves garlic (minced); 2½ lbs 1.1 kg russet or Yukon Gold potatoes, peeled & ¾-inch dice; 4 cups 960 ml low-sodium chicken broth; 1 cup 240 ml water; 1 tsp kosher salt; ½ tsp black pepper; ½ tsp smoked paprika (optional depth); Creamy Finish:; 1½ cups 360 ml whole milk or half-and-half; 1 cup 240 g sour cream; 2 cups 200 g shredded sharp cheddar; 4 green onions (sliced (green + white parts separated))

Introduction

Best Potato Bacon Soup is pure, creamy, smoky comfort in a bowl: tender potatoes, crispy bacon, and a velvety broth loaded with cheddar, green onions, and a dollop of sour cream that tastes like a loaded baked potato exploded into the coziest soup ever. This one-pot wonder is thick, rich, and so satisfying it becomes the main event. Served steaming hot with extra bacon crumbles and chives, this Best Potato Bacon Soup recipe offers a gorgeous, appetizing aesthetic that instantly turns any chilly night into hug-in-a-badle bliss.

Why you’ll love this recipe

45 minutes total — one pot, zero fuss.
Loaded baked potato flavor — bacon inside AND out.
Make-ahead & freezer MVP — even better day 2.
Naturally gluten-free — just check broth.
Endlessly riffable — ham, broccoli, or spicy versions.

Ingredients (6–8 servings)

Soup Base

8 slices thick-cut bacon, chopped
1 large onion, diced
3 cloves garlic, minced
2½ lbs (1.1 kg) russet or Yukon Gold potatoes, peeled & ¾-inch dice
4 cups (960 ml) low-sodium chicken broth
1 cup (240 ml) water
1 tsp kosher salt
½ tsp black pepper
½ tsp smoked paprika (optional depth)

Creamy Finish

1½ cups (360 ml) whole milk or half-and-half
1 cup (240 g) sour cream
2 cups (200 g) shredded sharp cheddar
4 green onions, sliced (green + white parts separated)

Garnish

Extra crisp bacon
Shredded cheddar
Sour cream dollop
Chives or green onions

Essential Tools and Equipment

Large Dutch oven or heavy pot
Immersion blender (or potato masher for chunky)
Wooden spoon

Step-by-step process

Crisp bacon — Cook chopped bacon over medium heat until crispy. Remove to paper towel → leave 2–3 tbsp fat in pot.
Sauté aromatics — add onion + pinch salt → cook 6–8 min until golden. Add garlic 1 min.
Add potatoes — stir in potatoes, broth, water, salt, pepper, and smoked paprika. Bring to a boil → reduce to a simmer → cover → cook 15–18 min until potatoes are fall-apart tender.
Creamy time — remove from heat. Use an immersion blender to purée 50–75 % (rustic chunks = best).
Finish rich — stir in milk/half-and-half, sour cream, cheddar, and white parts of green onions off heat until melted and silky.
Taste & adjust — more salt, pepper, or thin with a splash of broth.
Serve piping hot with bacon, extra cheddar, a sour cream dollop, and green onions.

Mistakes to avoid

Low-fat dairy — thin, grainy soup; full-fat only.
Over-blending — baby food texture; leave chunks.
No bacon fat — flavor carrier; keep at least 2 tbsp.
Boiling after dairy — curdles; gentle heat only.
Cold garnish — warm soup + cold toppings = perfect contrast.

Variations of the Best Potato Bacon Soup

Loaded Baked — top with chives + sour cream + bacon.
Broccoli Cheddar — add 2 cups chopped broccoli with potatoes.
Spicy — cayenne or hot sauce + pepper jack.
Ham & Pea — swap bacon for ham + frozen peas.
Vegan — coconut milk + smoked paprika + tempeh bacon.

Tips for better storage & make-ahead

Make-ahead — up to 4 days in fridge; flavor explodes daily.
Freezer — cool completely → freeze flat up to 3 months. Reheat low with a splash of milk.
Reheating — stovetop low + extra milk/cream to revive creaminess.

Frequently Asked Questions

No immersion blender? Mash with a potato masher for a chunky.
Less rich? Half milk + half broth, less sour cream.
Instant Pot? Sauté → pressure cook 8 min → quick release → blend.
Double batch? Use an 8-quart pot — same timing.
Thicker soup? Reduce liquid or add instant potato flakes.

Conclusion

Best Potato Bacon Soup is cold-weather soul food — each creamy, smoky, cheddar-loaded spoonful tastes like a loaded baked potato went to heaven and came back as soup. One pot turns humble potatoes into the coziest, most satisfying dinner that disappears before the pot hits the sink. Keep bacon and potatoes stocked, and pure comfort is always 45 minutes away. Whether you’re feeding a hungry family, nursing a cold, or proving soup can be a full meal, this recipe delivers pure joy and full bellies in perfect harmony. One bite, endless “this is the best soup ever,” and the quiet thrill of potato-bacon mastery.