Creamy Potato Bacon Soup

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Creamy potato bacon soup is a warm hug on a cold day! With delicious bacon, tender potatoes, and fresh veggies, this soup will become one of your winter go tos!

It’s officially Fall. Time to bid farewell to the weirdest summer we’ll ever experience and embrace the new season. The air is crisp, the leaves are changing, and the season is easing us into cold weather.

After a particularly cool and blustery day this week, I decided to whip up a batch of this potato bacon soup for my crew. Their response to my labours was well appreciated.

One of them even said “Mom, this is my favourite soup. Don’t make any other kinds of soup. Only potato bacon from now on. Okay?”

This soup is dedicated to playing favourites.

Dutch oven filled with potato bacon soup.

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Tips + Tricks

No. 1 –> Use bacon ends instead of chopped bacon. We LOVE to use our homemade bacon ends for this recipe.

No. 2 –> This recipe does not call for a roux, it relies on starch from the potato water and a cornstarch slurry to do the thickening.

No. 3–> You’ll notice the recipe doesn’t call for any herbs and spices, this soup is so freaking perfect that it’s just delicious without any of those things. Feel free to add anything you like though!

A bowl of creamy potato bacon soup with parsley and shredded cheese on top.


A bowl of soup.

How to make

  1. If you’ve got bacon ends or lardon, perfect, if not, coarsely chop some thick-cut bacon.
  2. Start by getting the bacon frying in your favourite soup pot. I like to use my medium-sized dutch oven. The bacon should be fried until browned but not crisp.
  3. Meanwhile, peel and chop the carrots, celery and onion, set aside.
  4. Once the bacon is fried but not totally crisp, remove the bacon from the pot and leave the grease. Dump the chopped carrots, celery, and onions into the pot. Sautee them in the bacon fat until they’ve released their moisture and become tender but not mush. Remove the veggies from the stove if they are done before the potatoes.
  5. Peel and chop the potatoes, I like to use 3/4″ and under chunks. Place the potatoes in a pot of hot water and bring to a boil. Boil the potatoes until they are tender enough to pierce with a fork.
  6. Once the potatoes are done, scoop 3 cups of potato water into the soup pot with the veggies. Then strain the remaining water out and add the potatoes to the soup pot as well.
  7. At this point, you can add the bacon back to the soup pot and the Better than Bouillion.
  8. Bring the soup to a low boil over medium heat, stirring often to avoid burning the milk on the bottom.
  9. Once the soup is boiling, create a slurry of cornstarch and cold water. Pour the cornstarch slurry into the boiling soup and it will thicken the broth.
  10. Remove from heat and serve!
Potato bacon soup in a bowl.

Make ahead

I love this soup so much, that I’ve written this recipe to be enough for my family of 4 to have at least one meal of leftovers.

To store this soup, place it in an airtight container and put it in the fridge for up to 4 days.

Reheat in a pot on the stove when ready to serve.

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📖 Printable Recipe

Close up of potato bacon soup.

Creamy Potato Bacon Soup

Allyson Letal
Creamy Potato Bacon Soup is a hug in a bowl. This hearty soup makes an excellent dinner!
4.50 from 8 votes
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Dishes
Cuisine American
Servings 8 servings
Calories 520 kcal


  • 2 cups bacon ends lardon, or chopped bacon
  • 3 cups chopped carrots
  • 3 cups chopped celery
  • 1 medium onion chopped
  • 4 red skin potatoes
  • 4 cups whole milk
  • 2 tablespoons chicken Better Than Bouillion
  • ¼ cup cold water
  • 2 tablespoons cornstarch


  • Fry 2 cups bacon ends in a soup pot, remove bacon once it's cooked but still flexible, but leave all the bacon grease.
  • Meanwhile, chop and measure 3 cups chopped carrots and 3 cups chopped celery, and chop 1 medium onion. Fry in reserved bacon fat until tender-crisp. If the veggies are done before the potatoes, remove from heat.
  • Peel and chop 4 red skin potatoes into 1/2" – 3/4" cubes. Place the potatoes in a pot and bring to a boil.
  • The potatoes are done when they are fork-tender. If the veggies are done, add 3 cups of potato water to the soup pot, if they are not done, reserve 3 cups of water then drain the potatoes and set aside until the carrots, celery, and onion are done. Add potatoes to the soup pot.
  • Return bacon to the pot, add 4 cups whole milk and 2 tablespoons chicken Better Than Bouillion.
  • Bring the soup to a low boil. Meanwhile, make a slurry with ¼ cup cold water and 2 tablespoons cornstarch. Once the soup is boiling, pour the cornstarch slurry into the pot and wait a few moments for the soup to thicken.
  • Garnish with shredded cheese, fresh parsley or green onions, and even more bacon!



This soup keeps wonderfully in the fridge for up to 4 days, simply reheat in a pot over medium-low heat when ready to serve.


Serving: 1gCalories: 520kcalCarbohydrates: 31gProtein: 19gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 98mgSodium: 1048mgPotassium: 940mgFiber: 4gSugar: 11gVitamin A: 8394IUVitamin C: 14mgCalcium: 195mgIron: 1mg
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