I recently fell in love with this Creamy Potato Soup Recipe. It features crispy bacon, tender potatoes, and a velvety mix of cream, milk, and savory spices that create an irresistibly rich flavor. This one-pot dish is a delightful treat that consistently surprises me with its ultimate taste and texture.

Jump to Recipe

I developed this recipe for the ultimate creamy potato soup after experimenting with a few twists and turns in my kitchen. I mixed in 6 slices of diced bacon, 3 large cubed russet potatoes, a chopped onion, and 2 cloves of minced garlic with 3 tablespoons of unsalted butter.

Then I added 4 cups of chicken broth, 2 cups heavy cream and 1 cup whole milk. I also tossed in 1/2 teaspoon of dried thyme along with salt and pepper to taste.

The way it all came together in one pot was nothing short of a revelation. I mean, this isn’t your run-of-the-mill soup.

It’s a bold mix of flavors that reminds me of some of the best crockpot or even hash brown potato soups ive ever made. Its rich and velvety texture makes it a definite standout when im craving something truly satisfying for dinner.

Why I Like this Recipe

I like this recipe because it brings a lot of comfort and delicious flavors in one bowl. First, the crispy bacon mixed with the creamy potatoes really gives it a savory kick that makes me feel warm inside. Second, I love that it’s made in one pot so i don’t have to deal with a pile of dishes after eating. Third, the balance between the chunky and mashed potatoes adds a nice texture that keeps every spoonful interesting. Finally, the combination of garlic, thyme and a bit of onion makes it feel like a homecooked meal that reminds me of cozy family dinners.

Ingredients

Print Recipe (No Advertisments)

Bacon: adds a smoky, savory taste and a surprising protein kick for flavor.
Russet Potatoes: offer hearty carbs and a smooth texture that makes this soup filling.
Onion: gives a sweet-tart base and natural antioxidants for a subtle health boost.
Garlic: brings a bold, aromatic zing and lends many good health benefits.
Unsalted Butter: smooths out the dish with rich creaminess and delicate flavor balance.
Chicken Broth: infuses an umami punch and ties all the flavors together beautifully.
Heavy Cream & Whole Milk: create a velvety, dreamy texture that makes it extra comforting.
Dried Thyme: adds a hint of earthy goodness that perfectly complements the other ingredients.

Ingredient Quantities

6 slices bacon, diced

3 large russet potatoes, peeled and cubed

1 medium onion, chopped

2 cloves garlic, minced

3 tablespoons unsalted butter

4 cups chicken broth

2 cups heavy cream

1 cup whole milk

1/2 teaspoon dried thyme

Salt and pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. In a large pot, cook the diced bacon over medium heat until it’s crispy. Remove the bacon with a slotted spoon and leave the fat in the pot.

2. Add the unsalted butter and chopped onion to the pot. Sauté the onions until they are soft and a bit translucent, which should take around 3-4 minutes.

3. Toss in the minced garlic and cook for another minute, stirring constantly so it doesn’t burn.

4. Stir in the cubed potatoes to coat them in the bacon fat and butter mix.

5. Pour in the chicken broth and add the dried thyme along with salt and pepper to taste. Bring the mixture to a simmer then cover the pot.

6. Let everything simmer for about 15-20 minutes until the potatoes are fork tender.

7. Lower the heat and carefully mix in the heavy cream and whole milk, making sure the soup doesn’t boil.

8. Heat the soup through for a few more minutes, stirring occasionally to keep it smooth.

9. Use a potato masher to break up some of the potatoes while leaving others in chunks for texture.

10. Stir in the cooked bacon, taste and adjust the seasoning if needed, then serve warm for a comforting meal. Enjoy!

Equipment Needed

1. Large pot
2. Slotted spoon
3. Knife for dicing bacon and chopping the vegetables
4. Cutting board
5. Measuring cups for liquids like chicken broth, heavy cream, and whole milk
6. Measuring spoons for the thyme, salt, and pepper
7. Wooden spoon or spatula for stirring while cooking
8. Potato masher for breaking up some of the potatoes

These are the basic items you will need to prepare the recipe.

FAQ

Q: Can I use different potatoes?

A: Sure, you can use red potatoes or Yukon Gold, but russet potatoes give the best creamy texture.

Q: Can I substitute heavy cream with a lighter alternative?

A: Yeah, you can try using half-and-half or whole milk instead, but the soup might not be as thick and creamy.

Q: Do I need to pre-cook the bacon?

A: Yes, start by cooking the diced bacon in the pot until it gets crispy. This not only removes extra fat but also adds a great flavor.

Q: Can I freeze the leftover soup?

A: You can freeze it, but the cream might separate when reheated. It is better to store any leftovers in the fridge and gently reheat them on the stove.

Q: What can I do if i want a dairy-free version?

A: You can swap the heavy cream and whole milk with coconut cream or unsweetened almond milk, but keep in mind that the flavor will change a bit.

The Ultimate Creamy Potato Soup Recipe Substitutions and Variations

Swap out the bacon for turkey bacon or pancetta to keep a similar smoky flavor without as much fat.
If you dont have russet potatoes, try Yukon Golds for a creamier texture or even sweet potatoes if you prefer a slightly sweet twist.
Instead of heavy cream you can mix whole milk with a little sour cream for a similar richness.
Use vegetable broth in place of chicken broth if you want a lighter or more veggie-friendly soup.

Pro Tips

1. When you’re fryin up the bacon, don’t overcook it – pull it out as soon as it crisps up so that you get that nice, rich flavor without it getting too hard.
2. Use the bacon fat left in the pot for sautéeing the onions and garlic. It adds a real deep taste to the soup that you just can’t get with butter alone.
3. Be really careful when you add in the cream and milk; keep the heat low so the soup doesnt boil over or curdle, because that can really mess up the smooth texture.
4. When mashing the potatoes, don’t completely grind ’em down. Keeping some chunks in there gives you a great mix of textures that makes each spoonful interesting.

The Ultimate Creamy Potato Soup Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

380

kcal

Equipment: 1. Large pot
2. Slotted spoon
3. Knife for dicing bacon and chopping the vegetables
4. Cutting board
5. Measuring cups for liquids like chicken broth, heavy cream, and whole milk
6. Measuring spoons for the thyme, salt, and pepper
7. Wooden spoon or spatula for stirring while cooking
8. Potato masher for breaking up some of the potatoes

These are the basic items you will need to prepare the recipe.

Ingredients

6 slices bacon, diced
3 large russet potatoes, peeled and cubed
1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons unsalted butter
4 cups chicken broth
2 cups heavy cream
1 cup whole milk
1/2 teaspoon dried thyme
Salt and pepper to taste

Directions

In a large pot, cook the diced bacon over medium heat until it's crispy. Remove the bacon with a slotted spoon and leave the fat in the pot.
Add the unsalted butter and chopped onion to the pot. Sauté the onions until they are soft and a bit translucent, which should take around 3-4 minutes.
Toss in the minced garlic and cook for another minute, stirring constantly so it doesn't burn.
Stir in the cubed potatoes to coat them in the bacon fat and butter mix.
Pour in the chicken broth and add the dried thyme along with salt and pepper to taste. Bring the mixture to a simmer then cover the pot.
Let everything simmer for about 15-20 minutes until the potatoes are fork tender.
Lower the heat and carefully mix in the heavy cream and whole milk, making sure the soup doesn't boil.
Heat the soup through for a few more minutes, stirring occasionally to keep it smooth.
Use a potato masher to break up some of the potatoes while leaving others in chunks for texture.
Stir in the cooked bacon, taste and adjust the seasoning if needed, then serve warm for a comforting meal. Enjoy!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.