26 Bold Potato Soup with Bacon Recipes the Whole Family Will Devour

Sundays at my house nearly always smell like a big pot of comfort—potatoes, savory bacon, and a touch of cream. If you love classic comfort food, these potato soup with bacon recipes will become your go-to rotation. You’ll find everything from quick weeknight Instant Pot bowls to slow-simmered crockpot versions and lighter, low-carb twists—all family-friendly and full of smoky, savory flavor.

I’ll walk you through 26 distinct takes on potato soup with bacon: loaded cheddar styles, leek-and-bacon blends, chorizo-smoked variations, and even a dairy-free, bacon-forward option for picky eaters. Grab your favorite pot—like a Dutch oven for one-pot simmering or an Instant Pot for speed—and let’s get cooking. Each recipe includes exact measurements, clear timing, and helpful tool tips so you’ll nail the texture every time.

Ready to make dinner simple, smoky, and spoon-licking good? Bookmark or pin this list so you always have a potato soup with bacon idea ready for any night of the week.

1. Classic Loaded Potato Soup with Bacon

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This is the go-to family favorite: creamy, chunky potatoes, sharp cheddar, and smoky bacon. It tastes like baked potatoes in spoonable form—rich and comforting without being fussy. Kids love the melty cheese; adults love the bacon bite and black pepper finish. I use a heavy 3-quart Dutch oven to get even heat and gentle simmering.

Ingredients

• 4 slices bacon, chopped
• 1 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and diced (about 4 cups)
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• Salt and black pepper to taste
• 2 tbsp chopped chives for garnish

Instructions

1. Cook the bacon in the Dutch oven over medium heat until crispy, about 6–8 minutes. Remove bacon to a paper towel-lined plate; leave 1–2 tablespoons fat in pot.
2. Add butter and onion; sauté until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
3. Add diced potatoes and chicken broth. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, 12–15 minutes.
4. Use a potato masher to mash a third of the potatoes in the pot for a creamier texture, leaving the rest chunky.
5. Stir in milk, cheddar, and sour cream off the heat so cheese melts without clumping. Season with salt and pepper.
6. Reheat gently over low heat for 2–3 minutes until warmed through. Stir in most of the crispy bacon, reserving some for garnish.
7. Serve immediately topped with reserved bacon and chives.

How to Serve It

Spoon into warm bowls and garnish with extra shredded cheddar and chives. Pair with crusty bread or a green salad. Store leftovers in airtight containers in the fridge for up to 4 days; reheat gently on the stove. Make it a make-ahead meal by preparing the base soup and adding cheese and bacon just before serving.

2. Instant Pot Potato Soup with Bacon (30-Minute Weeknight)

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When time is short, the Instant Pot delivers a silky, fast potato soup with bacon in about 30 minutes. Pressure cooking softens potatoes quickly while keeping the broth flavorful. I love using my Instant Pot 6-quart to shave off cook time and cleanup.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil (if needed)
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs russet potatoes, peeled and cut into 1-inch cubes
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup shredded sharp cheddar
• 1 tsp dried thyme
• Salt and pepper to taste
• 2 tbsp chopped parsley for garnish

Instructions

1. On Sauté mode, cook bacon in the Instant Pot until crispy, about 6 minutes. Remove and drain on paper towels; reserve 1–2 tbsp bacon fat.
2. Sauté onion in bacon fat until soft, 3–4 minutes. Add garlic and cook 30 seconds.
3. Add potatoes, chicken broth, and thyme. Lock lid and cook on High Pressure for 8 minutes.
4. Quick-release pressure carefully. Use an immersion blender to blend half the soup for a thick but chunky texture.
5. Stir in half-and-half and cheddar until melted. Season with salt and pepper.
6. Serve topped with reserved bacon and parsley.

How to Serve It

Serve with garlic toast or a simple spinach salad. Store in glass meal prep containers for 3–4 days. Reheat on medium heat, stirring to redistribute creaminess.

3. Slow Cooker Cheesy Potato Soup with Bacon

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Set it and forget it—this slow cooker potato soup with bacon simmers low and slow for deep flavor. The long cook time melds bacon fat with aromatics for richer broth, making it perfect for busy days. I toss everything into my slow cooker 6-quart and come home to comfort.

Ingredients

• 8 slices bacon, chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 lbs Yukon Gold potatoes, diced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1 cup shredded Colby-Jack cheese
• Salt and black pepper to taste
• 2 tbsp sliced green onions for garnish

Instructions

1. Cook bacon until crisp in a skillet; transfer to paper towels, reserve 2 tbsp fat.
2. Place onion, garlic, potatoes, broth, smoked paprika, and thyme in the slow cooker. Stir in reserved bacon fat.
3. Cook on Low for 6–7 hours, or High for 3–4 hours, until potatoes are tender.
4. Mash roughly with a potato masher for a thicker body.
5. Stir in heavy cream and cheese until melted and smooth. Season to taste.
6. Ladle into bowls and top with reserved bacon and green onions.

How to Serve It

Top with extra shredded cheese and scallions. Great with cornbread or grilled cheese. Cool and refrigerate in airtight containers up to 4 days; freeze for up to 3 months (thaw overnight before reheating).

4. Loaded Baked Potato Soup with Bacon and Chives

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This version stuffs the flavor of a baked potato into the soup—roasted potatoes add caramelized notes while bacon and chives brighten each spoonful. Serve in hollowed baked potatoes for party flair. A rimmed baking sheet helps roast potatoes evenly.

Ingredients

• 8 slices bacon, chopped
• 1 tbsp olive oil
• 2 lbs russet potatoes, cubed
• 1 tsp kosher salt
• 4 cups chicken broth
• 1 cup half-and-half
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 2 tbsp chopped chives
• Salt & pepper to taste

Instructions

1. Preheat oven to 425°F (220°C). Toss cubed potatoes with olive oil and salt; roast on baking sheet 25–30 minutes until golden.
2. Cook bacon until crisp; reserve some fat. Sauté onions in bacon fat until soft (3–4 minutes).
3. Add roasted potatoes and chicken broth to pot; simmer 5 minutes.
4. Mash a cup of potatoes for thickness, then stir in half-and-half, cheddar, and sour cream until smooth.
5. Season with salt and pepper; stir in most bacon.
6. Serve topped with chives and remaining bacon.

How to Serve It

Serve in hollowed baked potato skins or bowls. Garnish with extra chives and a dollop of sour cream. Store in fridge up to 4 days in glass meal prep containers.

5. Creamy Potato-Leek Soup with Bacon

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Leeks add a sweet, gentle onion flavor that pairs beautifully with bacon’s smokiness. This silky potato-leek soup is lush but light on spices, so the bacon flavor shines. Use an immersion blender for a satin-smooth finish.

Ingredients

• 6 slices bacon, chopped
• 2 tbsp unsalted butter
• 2 large leeks (white and light green parts), sliced and rinsed
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and diced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 tsp fresh thyme leaves
• Salt & black pepper to taste
• 2 tbsp chopped chives for garnish

Instructions

1. Cook bacon until crisp; remove and set aside, reserve 1–2 tbsp fat.
2. Melt butter in pot with bacon fat; sauté leeks until softened, about 6 minutes.
3. Add garlic and cook 30 seconds. Add potatoes and broth. Bring to a boil, then simmer until potatoes are tender, 12–15 minutes.
4. Use an immersion blender to puree until smooth.
5. Stir in heavy cream and thyme; heat gently without boiling. Season to taste.
6. Serve topped with bacon and chives.

How to Serve It

Serve with toasted baguette slices or a simple green salad. Refrigerate in airtight containers up to 4 days; reheat gently to prevent breaking the cream.

6. Bacon and Corn Potato Chowder

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Add sweet corn to your potato soup with bacon for a summer-to-fall crossover. The kernels bring pops of sweetness that balance smoky bacon and creamy potatoes. For even heat distribution, I use a heavy Dutch oven.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 lbs red potatoes, diced
• 3 cups corn kernels (fresh or frozen)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt & pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook bacon until crisp; reserve some fat and bacon pieces.
2. Sauté onion in bacon fat and butter until translucent, 4–5 minutes. Add garlic and cook 30 seconds.
3. Add potatoes, corn, and broth. Simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes for thickness and stir in heavy cream and smoked paprika.
5. Adjust seasoning. Stir in most bacon.
6. Serve garnished with parsley and remaining bacon.

How to Serve It

Serve with buttered cornbread or tortilla chips. Store in the fridge up to 4 days; freeze up to 3 months. Reheat on the stove, adding a splash of broth if it thickens.

7. Dijon & Herb Potato Soup with Applewood Bacon

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A spoonful of Dijon brightens the broth while fresh herbs give it a garden finish. Applewood-smoked bacon adds a nuanced smoke that complements the mustard tang—sophisticated but still cozy. Use a digital kitchen thermometer to ensure gentle reheating.

Ingredients

• 6 slices applewood-smoked bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, diced
• 4 cups chicken broth
• 1/2 cup heavy cream
• 1 tbsp Dijon mustard
• 1 tsp chopped fresh rosemary
• 1 tsp chopped fresh thyme
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; reserve grease and bacon.
2. Sauté onion in olive oil and bacon grease until soft, 4 minutes. Add garlic, cook 30 seconds.
3. Add potatoes and broth. Simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes for body. Stir in Dijon, cream, and herbs. Warm through.
5. Season with salt and pepper; fold in most bacon.
6. Serve garnished with extra herbs and bacon.

How to Serve It

Pair with crusty sourdough and a light white wine. Store in airtight containers for up to 4 days.

8. Bacon, Spinach & Feta Potato Soup

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Fresh spinach and tangy feta lift this potato soup with bacon into a lighter, Mediterranean-inspired bowl. The feta adds a salty tang that pairs well with crisp bacon. A chef's knife helps with quick veggie prep.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 lbs red potatoes, diced
• 4 cups chicken broth
• 2 cups baby spinach, packed
• 3/4 cup crumbled feta cheese
• 1/2 cup milk
• Salt & pepper to taste

Instructions

1. Cook bacon until crispy; reserve some fat and bacon.
2. Sauté onion in bacon fat and olive oil until soft, 4 minutes. Add garlic, cook 30 seconds.
3. Add potatoes and broth, simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes for thickness. Stir in milk, spinach, and feta until spinach wilts.
5. Season with salt and pepper; stir in most bacon.
6. Serve topped with remaining bacon and extra feta.

How to Serve It

Serve with crusty whole-grain bread. Keep in fridge up to 4 days in glass meal prep containers.

9. Bacon, Leek & White Cheddar Potato Soup (Kid-Friendly)

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Mild white cheddar and leeks make a kid-approved potato soup with bacon—cheesy and smooth with just the right amount of smokiness. For uniform cheese melting, shred your cheese with a box grater.

Ingredients

• 6 slices bacon, chopped
• 2 tbsp butter
• 2 leeks, cleaned and sliced
• 2 lbs potatoes, cubed
• 4 cups chicken broth
• 1 cup milk
• 1 1/2 cups shredded white cheddar
• 1/2 tsp onion powder
• Salt & pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook bacon until crispy; remove, leaving 1–2 tbsp fat.
2. Sauté leeks in butter and bacon fat until soft, 6 minutes.
3. Add potatoes and broth; simmer until tender, 12–15 minutes.
4. Mash some potatoes; stir in milk and cheddar off heat until melted.
5. Season with onion powder, salt, and pepper. Fold in most bacon.
6. Serve garnished with parsley and remaining bacon.

How to Serve It

Pair with grilled cheese triangles for a kid-favorite combo. Store in airtight containers up to 4 days.

10. Smoky Chipotle Potato Soup with Bacon

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A touch of chipotle in adobo adds smoky heat and depth to potato soup with bacon. The flavor is bold but balanced—great for folks who like a little kick. Use an offset spatula to scrape bacon bits out of the pan cleanly.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 lbs russet potatoes, diced
• 4 cups chicken broth
• 1–2 tbsp chopped chipotle in adobo (start with 1)
• 1 cup sour cream
• Salt & pepper to taste
• Lime wedges and cilantro for garnish

Instructions

1. Cook bacon until crisp; remove and reserve fat.
2. Sauté onion in bacon fat and oil until soft, 4–5 minutes. Add garlic, cook 30 seconds.
3. Add potatoes, chipotle, and broth. Simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes for body. Stir in sour cream and adjust chipotle to taste.
5. Season, fold in bacon, and warm through.
6. Serve with lime wedges and cilantro.

How to Serve It

Serve with tortilla chips or cilantro-lime rice. Refrigerate up to 4 days in airtight containers.

11. Bacon, Mushroom & Thyme Potato Soup

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Earthy mushrooms and fresh thyme add depth to this comforting bowl. The bacon brings savory contrast to the tender mushrooms for an elegant family dinner. A non-stick skillet works well for browning mushrooms.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• 1 onion, diced
• 3 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, diced
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp fresh thyme leaves
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; remove and reserve fat.
2. Sauté mushrooms in olive oil until browned, about 6 minutes. Remove and set aside.
3. Sauté onion in reserved bacon fat until soft, 4 minutes; add garlic, cook 30 seconds.
4. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
5. Mash some potatoes; stir in half-and-half, mushrooms, and thyme. Season.
6. Fold in bacon and serve.

How to Serve It

Top with extra sautéed mushrooms and thyme sprigs. Store in fridge up to 4 days in glass meal prep containers.

12. Potato Soup with Bacon and Kielbasa

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Adding kielbasa gives a smoky, garlicky sausage boost that families love. It’s a hearty meal-in-a-bowl—great for cold nights and large appetites.

Ingredients

• 6 slices bacon, chopped
• 8 oz kielbasa, sliced into rounds
• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tsp smoked paprika
• Salt & pepper to taste

Instructions

1. Brown kielbasa in olive oil until caramelized, 4–5 minutes. Remove.
2. Cook bacon until crisp; reserve some fat.
3. Sauté onion in bacon fat until translucent, 4 minutes. Add garlic, cook 30 seconds.
4. Add potatoes, kielbasa, and broth. Simmer until potatoes are tender, 12–15 minutes.
5. Mash some potatoes; stir in heavy cream and smoked paprika. Season.
6. Serve topped with reserved bacon and kielbasa slices.

How to Serve It

Serve with rye bread or mustard-dressed slaw. Refrigerate up to 4 days in airtight containers.

13. Low-Carb Cauliflower-Potato Soup with Turkey Bacon

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If you want the potato vibe with fewer carbs, swap half the potatoes for cauliflower and use turkey bacon for a leaner finish. Everyone still gets the bacon flavor they crave. A food processor makes quick work of cauliflower florets.

Ingredients

• 6 slices turkey bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 lb potatoes, diced
• 1 lb cauliflower florets
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp dried thyme
• Salt & pepper to taste

Instructions

1. Cook turkey bacon until crisp; remove and set aside.
2. Sauté onion in olive oil until soft, 4 minutes; add garlic, cook 30 seconds.
3. Add potatoes, cauliflower, and broth. Simmer until vegetables are tender, 12–15 minutes.
4. Puree half of the soup with an immersion blender for a creamy texture.
5. Stir in half-and-half and thyme; warm through and season.
6. Garnish with turkey bacon and serve.

How to Serve It

Serve with a wedge salad for a lower-carb meal. Store in fridge up to 4 days in glass meal prep containers.

14. Beer-Braised Potato Soup with Bacon & Caramelized Onions

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A splash of beer adds malty depth while caramelized onions bring sweetness. The result is a slightly bolder potato soup with bacon that adults will gravitate toward. A cast iron skillet is perfect for caramelizing onions.

Ingredients

• 6 slices bacon, chopped
• 2 tbsp butter
• 3 large onions, thinly sliced
• 1 tbsp brown sugar
• 2 lbs potatoes, diced
• 1 cup amber beer
• 3 cups chicken broth
• 1 cup heavy cream
• Salt & pepper to taste
• Thyme sprigs for garnish

Instructions

1. Cook bacon until crisp; reserve fat and bacon.
2. In a cast iron skillet, melt butter and add onions and brown sugar. Cook on medium-low, stirring occasionally, until deep golden, 25–30 minutes.
3. Add onions, potatoes, beer, and broth to a pot. Simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes for body. Stir in heavy cream and season.
5. Fold in bacon and reheat. Garnish with thyme.

How to Serve It

Serve with crusty bread and a chilled beer. Store in fridge up to 4 days in airtight containers.

15. Potato Soup with Bacon and Carrot-Ginger Twist

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Carrots and a hint of ginger add sweetness and warmth for a slightly Asian-inspired twist. The bacon provides the savory backbone that keeps it familiar and comforting.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 large carrots, peeled and diced
• 1 tbsp grated fresh ginger
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1/2 cup coconut milk (optional for extra silkiness)
• Salt & pepper to taste
• Chopped cilantro for garnish

Instructions

1. Cook bacon until crispy; reserve fat and bacon.
2. Sauté onion, carrots, and ginger in bacon fat and oil until tender, 6–8 minutes.
3. Add potatoes and broth; simmer until potatoes are soft, 12–15 minutes.
4. Mash some potatoes; stir in coconut milk if using and season.
5. Fold in bacon and warm through.
6. Serve topped with cilantro.

How to Serve It

Pair with steamed rice or scallion pancakes. Store in fridge in airtight containers up to 4 days.

16. Jalapeño-Cheddar Potato Soup with Bacon

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Give your potato soup with bacon a spicy twist with jalapeños and sharp cheddar. The heat is tempered by creamy potatoes and cheese—great for those who like some fire.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp butter
• 1 onion, diced
• 2 jalapeños, seeded and diced (adjust to taste)
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 1/2 cups shredded sharp cheddar
• 1 cup milk
• Salt & pepper to taste
• Sour cream for garnish (optional)

Instructions

1. Cook bacon until crispy; reserve fat and bacon.
2. Sauté onion and jalapeños in butter and bacon fat until softened, 4–5 minutes.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in milk and cheddar until smooth.
5. Season and fold in bacon.
6. Serve with a dollop of sour cream if desired.

How to Serve It

Serve with cornbread or tortilla strips. Refrigerate up to 4 days in airtight containers.

17. Mediterranean Potato Soup with Pancetta and Olives

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Pancetta and olives lend a salty, tangy Mediterranean vibe to potato soup with bacon-style flavors—try olive-stuffed varieties for extra punch. A chef's knife helps prep the small ingredients cleanly.

Ingredients

• 6 oz pancetta, diced (substitute bacon if needed)
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 lbs potatoes, diced
• 4 cups vegetable or chicken broth
• 1/2 cup pitted olives, sliced
• 1 cup milk
• 1 tsp dried oregano
• Salt & pepper to taste

Instructions

1. Brown pancetta until crisp; remove some fat if excessive.
2. Sauté onion in pancetta fat and olive oil until soft, 4 minutes. Add garlic, cook 30 seconds.
3. Add potatoes and broth; simmer until tender, 12–15 minutes.
4. Mash some potatoes; stir in milk, olives, and oregano. Season.
5. Reheat and serve topped with extra pancetta.

How to Serve It

Serve with a side of marinated vegetables and crusty bread. Store in fridge up to 4 days.

18. Potato Soup with Bacon & Roasted Garlic

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Roasted garlic lends a mellow, sweet depth to potato soup with bacon. It’s fragrant and comforting—perfect for cooler evenings. Roast garlic on a small baking sheet.

Ingredients

• 6 slices bacon, chopped
• 1 head garlic, roasted (see instructions)
• 1 tbsp butter
• 1 onion, diced
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt & pepper to taste
• Chopped parsley for garnish

Instructions

1. Roast garlic: preheat oven to 400°F (200°C). Cut tops off garlic, drizzle with oil, wrap in foil, roast 35–40 minutes until soft.
2. Cook bacon until crisp; reserve fat.
3. Sauté onion in butter and bacon fat until soft, 4 minutes.
4. Add potatoes, roasted garlic cloves (squeezed out), and broth. Simmer until potatoes are tender, 12–15 minutes.
5. Mash some potatoes; stir in heavy cream, season, and fold in bacon.
6. Serve garnished with parsley and extra roasted garlic cloves.

How to Serve It

Serve with garlic bread or roasted vegetables. Store in airtight containers for 4 days.

19. Potato Soup with Bacon, Apple & Sage

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Sweet apples and savory sage create fall-forward flavors that balance smoky bacon beautifully. This is a seasonal twist that’s subtle and family-pleasing.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp butter
• 1 onion, diced
• 2 apples, peeled and diced (firm variety)
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 tsp chopped fresh sage
• 1/2 cup cream
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; reserve fat.
2. Sauté onion and apples in butter and bacon fat until softened, 6–7 minutes.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in cream and sage. Season.
5. Fold in bacon and warm through.
6. Serve with extra apple slices and sage.

How to Serve It

Pair with roasted root vegetables and a cider. Store in fridge up to 4 days.

20. Potato Soup with Bacon & Blue Cheese Crumble

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Blue cheese adds sharpness that plays well against salty bacon and smooth potatoes. Use a little to avoid overpowering—this one’s for blue-cheese fans.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup milk
• 1/3 cup crumbled blue cheese
• 1 tsp fresh thyme
• Salt & pepper to taste

Instructions

1. Cook bacon until crispy; remove and set aside.
2. Sauté onion in bacon fat and olive oil until soft, 4 minutes.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in milk and blue cheese until combined.
5. Season with thyme, salt, and pepper. Fold in bacon.
6. Serve topped with extra blue cheese and thyme sprig.

How to Serve It

Serve with pear and walnut salad for balance. Keep refrigerated up to 4 days.

21. French Onion-Inspired Potato Soup with Bacon & Gruyère

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This soup captures the sweet, caramelized onion notes of French onion soup with the creaminess of potato and bacon. Melted Gruyère on top makes it feel special.

Ingredients

• 6 slices bacon, chopped
• 3 large onions, thinly sliced
• 2 tbsp butter
• 2 lbs potatoes, diced
• 4 cups beef or chicken broth
• 1 cup milk
• 1 cup shredded Gruyère cheese
• 1 tsp fresh thyme
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; reserve some fat.
2. In butter and bacon fat, caramelize onions over low heat 25–30 minutes until deep golden.
3. Add potatoes and broth; simmer until tender, 12–15 minutes.
4. Mash some potatoes; stir in milk and Gruyère until melted.
5. Season with thyme, salt, and pepper. Stir in bacon.
6. Serve topped with extra Gruyère and toasted baguette.

How to Serve It

Serve in shallow bowls with toasted cheese croutons. Store in fridge up to 4 days.

22. Potato Soup with Bacon & Roasted Red Pepper

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Roasted red peppers add a sweet, smoky color and flavor that brightens the bowl. The result is vibrant and family-friendly.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 2 roasted red peppers, peeled and chopped (jarred or roasted at home)
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup cream
• 1 tsp smoked paprika
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; remove and reserve fat.
2. Sauté onion in reserved fat and oil until soft, 4 minutes.
3. Add roasted peppers, potatoes, and broth. Simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in cream and smoked paprika.
5. Fold in bacon and warm through.
6. Serve garnished with parsley.

How to Serve It

Serve with crusty sourdough and a side salad. Keep refrigerated up to 4 days.

23. Creamy Potato Soup with Candied Bacon & Maple

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Candied bacon and a hint of maple create a sweet-savory contrast that’s irresistible—like Sunday brunch in a bowl. Brush bacon with maple before crisping for the glossy finish.

Ingredients

• 6 slices thick-cut bacon
• 2 tbsp maple syrup (plus more for serving)
• 1 tbsp butter
• 1 onion, diced
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup heavy cream
• Salt & pepper to taste
• Chopped chives for garnish

Instructions

1. Preheat oven to 400°F (200°C). Brush bacon with maple syrup and bake on a baking sheet 15–18 minutes until candied and crisp. Chop and set aside.
2. Sauté onion in butter until soft, 4 minutes.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in heavy cream and season.
5. Stir in most candied bacon, reserving some for garnish.
6. Serve with a small drizzle of maple and chives.

How to Serve It

Serve for brunch with eggs and toast. Store in fridge up to 4 days.

24. Potato Soup with Bacon & Sun-Dried Tomatoes

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Sun-dried tomatoes add intense umami and a slightly sweet acidity that cuts through richness. The bacon brings it back to familiar territory.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp olive oil
• 1 onion, diced
• 1/3 cup sun-dried tomatoes, chopped (packed in oil)
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1 cup milk
• 1 tsp dried basil
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; reserve some fat.
2. Sauté onion in bacon fat and olive oil until soft, 4 minutes. Add sun-dried tomatoes and cook 1 minute.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in milk and basil. Season.
5. Fold in bacon and warm through.
6. Serve garnished with fresh basil.

How to Serve It

Serve with garlic toast or a caprese salad. Store in airtight containers up to 4 days.

25. Potato Soup with Bacon & White Wine Reduction

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A splash of white wine reduced before adding the broth brings a subtle acidity and complexity. The bacon balances it with smoky salt.

Ingredients

• 6 slices bacon, chopped
• 1 tbsp butter
• 1 onion, diced
• 1/2 cup dry white wine
• 2 lbs potatoes, diced
• 3 cups chicken broth
• 1 cup cream
• 1 tsp chopped tarragon
• Salt & pepper to taste

Instructions

1. Cook bacon until crisp; remove and set aside.
2. Sauté onion in butter and bacon fat until soft, 4 minutes.
3. Add white wine and reduce by half over medium heat, about 3–4 minutes.
4. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
5. Mash some potatoes; stir in cream and tarragon. Season and fold in bacon.
6. Serve with microgreens if desired.

How to Serve It

Pair with a light white wine and a fennel salad. Keep refrigerated up to 4 days.

26. Rustic Potato Soup with Smoked Bacon & Horseradish

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A little horseradish gives an exciting, bright lift to smoky bacon and creamy potatoes—the rustic bowl for folks who like a flavor punch.

Ingredients

• 6 slices smoked bacon, chopped
• 1 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 lbs potatoes, diced
• 4 cups chicken broth
• 1/2 cup sour cream
• 2 tbsp prepared horseradish (adjust to taste)
• Salt & pepper to taste
• Chopped parsley for garnish

Instructions

1. Cook smoked bacon until crisp; remove and set aside.
2. Sauté onion and garlic in butter until soft, 4 minutes.
3. Add potatoes and broth; simmer until potatoes are tender, 12–15 minutes.
4. Mash some potatoes; stir in sour cream and horseradish. Taste and adjust.
5. Fold in bacon and warm through.
6. Serve garnished with parsley and extra horseradish on the side.

How to Serve It

Serve with rye bread or pickled vegetables to cut richness. Store leftovers in airtight containers for up to 4 days.

These 26 potato soup with bacon recipes cover quick weeknight bowls, slow-simmered comfort, and playful twists so you can match flavor to mood. Which one will you pin for dinner this week? Save this list for busy nights and share it with friends—these soups are easy to scale for family dinners. And if you want one tool that helps across nearly every recipe here, a reliable immersion blender makes pureeing and finishing silky soups fast and simple.