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Potato Soup With Bacon

Updated Dec 13, 2021Published Jan 11, 2017 By Julia 43 CommentsThis post may contain affiliate links.

Summary:
With a thick and creamy consistency, this delicious potato soup is loaded with extra crispy bacon, shredded cheddar cheese, and sliced chives. It's an easy one-pot recipe that anyone can make.
overhead view of creamy potato soup with bacon

Potato Soup

4.9 from 34 votes
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Prep: 15 mins
Cook: 40 mins
Yield: 4 servings

INGREDIENTS

  • 2 pounds russet potatoes (about 2 large), peeled and cut into 1/2-inch pieces
  • 6 slices bacon
  • 1 onion, chopped
  • 10 cloves garlic, minced (Note 1)
  • 2 cups whole milk
  • 2 cups water
  • 1 cup shredded cheddar cheese (Note 2)
  • 1/4 cup all-purpose flour (Note 3)
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon table salt
  • 1/4 teaspoon ground black pepper

INSTRUCTIONS

  • Cook Bacon: Heat large pot (Note 4) over medium heat. Add bacon to pot and cook until crispy, 10 to 15 minutes. Transfer bacon to paper towel to drain. When cool, crumble into small pieces.
  • Sautรฉ: Add onions to pot with bacon grease and cook until they soften, about 5 minutes, stirring occasionally. Add potatoes, garlic, salt, and pepper to pot. Cook for a few minutes, stirring frequently. Add flour to pot, and stir until ingredients are well-mixed, a few minutes.
  • Simmer: Stir in water until well-mixed. Stir in milk. Bring to boil over high heat, then reduce heat and simmer on medium-low until potatoes are cooked, about 15 minutes, stirring occasionally to prevent potatoes from sticking to bottom of pot.
  • Serve: Serve soup into bowls, and top with crumbled bacon, shredded cheddar cheese, and chopped chives (Note 5).

NUTRITION

Makes 4 Servings
Amount Per Serving:
Calories 470 (35% from fat) ย 
Total Fat 18g 28%
ย ย ย Saturated Fat 9g 46%
Cholesterol 52mg 17%
Sodium 1040mg 43%
Net Carb 53g ย 
Total Carb 57g 19%
ย ย ย Dietary Fiber 4g 16%
ย ย ย Sugars 9.5g ย 
Protein 20g ย 
Vitamin A 12% ยท Vitamin C 77% ยท Calcium 38% ยท Iron 14%

PHOTOS

overhead view of creamy potato soup with bacon
making potato soup in yellow dutch oven
potato soup served in wooden bowl
close up view of potato soup

NOTES & TIPS

(1) Garlic. About 1 bulb of garlic. If this is too strong for you, use less garlic.
(2) Cheddar Cheese. This is used as a topping for the soup after it’s made. Substitute with your favorite shredded cheese.
(3) Flour. This is used to thicken the soup, and can be substituted with your thickener of choice.
(4) Large Pot. I use a 6-quart dutch oven.
(5) Serving / Leftovers. Serve potato soup with saltines, garlic knots, cheese biscuits, and/or roasted mushrooms. Cover and store leftovers (soup separate from the toppings) in the refrigerator for up to 2 days, and reheat using the microwave.

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Filed Under: Per Serving: More Than 10g Net Carbs, Soups Tagged With: 31-60min, bacon, cheddar cheese, chives, flour, garlic, milk, more10ingredients, onion, potatoes, stovetop

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Kim

I used chicken broth instead of water for more flavor. We loved it.

Vote Up5Vote Down  Reply
4 years ago
Janet

I made this as is and it was wonderful. The next time I substituted cauliflower to lower the carb count and added a couple of leeks and used extra sharp cheddar. And then I blended it with my immersion blender. It was also fabulous.

Vote Up4Vote Down  Reply
4 years ago
Milly

I made this soup for the 3rd time, each time I make it is better than the last! I subbed 1 cup of milk for cream instead and I added 1 tbs of powdered chicken bouillon. Lord! It was amazing!!

Vote Up3Vote Down  Reply
2 years ago
Kristy

This is to die for! The only substitution I made was using frozen cubed hash browns instead of fresh potatoes (I was in a hurry!) Heaven in a bowl!

Vote Up2Vote Down  Reply
4 years ago
Victoria

Oh my this was fantastic, I used red potatoes instead. It was divine!!

Vote Up1Vote Down  Reply
3 years ago
Kristina

This was excellent! I only used 6 cloves of garlic which was perfect!

Vote Up1Vote Down  Reply
4 years ago
lauren

I just made this and my kid loved it! She asked if we could have it every night. Next time I will try to add more veggies- carrots, spinach, kale, etc. as mentioned by some other reviews below. Overall, happy. I’d also like to note that I used unsweetened flax milk instead of regular milk, olive oil instead of bacon and veggie broth instead of water. Made for a perfectly vegetarian dinner on a cold night!

Vote Up1Vote Down  Reply
4 years ago
Dianne

I made this tonight! I added a bit of heavy cream with the milk extra pepper and a couple dashes of jalepeno onion powder. It was delicious!

Vote Up1Vote Down  Reply
4 years ago
Rachel

This was the best ever!!! I added carrots and broccoli and used vegetable stock instead of water. Sooo tasty! Served with fresh French bread out of the oven. The best!

Vote Up1Vote Down  Reply
5 years ago
Sherri Yocum

This is delicious! I added ground mustard and cayenne pepper, not for heat but for flavor. Thanks for a great recipe

Vote Up1Vote Down  Reply
5 years ago
Janet

This is a good recipe. I substituted half n half for the milk. I added carrots and celery. I put the bacon in when I added the half n half. At the end, I added 2 Tbl spoons of real butter and a pack of Kraft reg Mac n cheese cheese powder. It was the way I like it.

Vote Up0Vote Down  Reply
22 days ago
megan

so good! i like to add cauliflower rice and use chicken bouillon instead of water plus add diced jalapeรฑos to the garnish for a little kick. my boyfriend and I love this classic recipe.

Vote Up0Vote Down  Reply
1 month ago
Alice

I made it with chicken broth instead of water. Delicious. Best potato soup I have had

Vote Up0Vote Down  Reply
6 months ago
Veee

Used chicken broth instead of water as well + an immersion blender on half and some cayenne to give it a tiny kick. Loved it.

Vote Up0Vote Down  Reply
2 years ago
Linda Lou Johnson

Julia, your recipes are masterful! Made this Soup today and it was heavenly!!! Thank you! – Linda Lou Johnson, The Colony, TX

Vote Up0Vote Down  Reply
3 years ago
Kelly

This is the Simplest and yet the most tasty Potato soup recipe I have made! My husband is very picky and he Really likes this version of Potato soup the Most!

Vote Up0Vote Down  Reply
3 years ago
Leslie

This was delicious – I made it at the beginning of a cold so I added hot sauce. Next time Iโ€™ll be using less garlic, as the amount used was slightly over powering but otherwise so good.

Vote Up0Vote Down  Reply
3 years ago
Victoria

Oh I only used milk and half and half, no broth

Vote Up0Vote Down  Reply
3 years ago
Cyndi

I made this today. Holy moly! It is so delicious. My whole family loved it! We will definitely be making it again!

Vote Up0Vote Down  Reply
4 years ago
Jane

Hey! Would it be possible to add this to a crock pot? If so- how long and on what setting? Thanks!

Vote Up0Vote Down  Reply
4 years ago
Lorena Hernandez

Just got done making this soup and it tasted great can’t wait to have it later today,thank you for the recepie!

Vote Up0Vote Down  Reply
4 years ago
Michelle

This recipe is wonderful. I made it today. Instead of using 2 cups of water, I substituted and used 2 cups of chicken broth. The taste was Amazing!!

Vote Up0Vote Down  Reply
4 years ago
Lisa

Making this soup right now. Hope it’s as delicious as it looks! I didn’t have the garlic and onions so I had to substitute with seasonings. Hope that doesn’t make a big difference in taste; even though I know it will!

Vote Up0Vote Down  Reply
4 years ago
Betsy

I’m about to make this, do you think mashing the potatoes would still work? I love thicker soups. Just dont know how well the mashed potatoes would mix in.

Vote Up0Vote Down  Reply
5 years ago
Marge

I use an immersion blender to make the soup smooth and creamy.

Vote Up0Vote Down  Reply
4 years ago
Angela

I’ve found instant potatoes as a thickener works well๐Ÿ˜€

Vote Up0Vote Down  Reply
4 years ago
Rhonda

My son is a very picky eater the only potato I could get him to eat was fries until I made this soup. Now this soup is his weekly request. My family loves this soup and itโ€™s easy to make!

Vote Up0Vote Down  Reply
5 years ago

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