When the weather turns cold and you want something genuinely comforting for dinner, a bowl of creamy potato soup loaded with crispy bacon and fresh chives is hard to beat. This recipe has everything you want from homemade potato soup: tender chunks of potato, a thick creamy broth, smoky bacon, melted cheddar, and plenty of fresh chives on top.

The best part is that you don’t need canned soup or complicated ingredients to get that rich texture. Everything comes together in one pot, and we only mash part of the potatoes. That naturally thickens the soup while leaving enough tender potato pieces to make every spoonful hearty and satisfying.

Serve it with crusty bread for an easy cold-weather meal, or make a big pot for a cozy weekend lunch. If you love warming recipes like our Creamy Butternut Squash Soup, this loaded potato version deserves a place in the same fall-and-winter rotation.

Easy Creamy Potato Soup with Crispy Bacon

A really good potato soup needs to land somewhere between two extremes.

It shouldn’t be thin and watery, but it also shouldn’t be so thick that it resembles mashed potatoes.

The trick is using the potatoes themselves to help thicken the soup.

Once the potatoes are completely tender, we’ll lightly mash some of them directly in the pot. The released starch gives the broth body while the remaining potato chunks preserve the hearty texture.

Then we finish everything with milk, a little heavy cream, and freshly shredded cheddar.

Bacon plays two roles. First, cooking it directly in the soup pot leaves behind a little flavorful bacon fat for sautéing the onion. Then the crispy pieces return at the end and become the smoky, crunchy topping.

Fresh chives provide the finishing contrast. Their mild onion flavor cuts through the richness without overpowering the potatoes.

The result is a creamy, cozy soup that tastes indulgent while still unmistakably being potato soup rather than a bowl of cheese sauce.

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Why You’ll Love This Creamy Potato Soup

One-pot recipe. Most of the cooking happens in the same Dutch oven or soup pot.

Thick and creamy. Partially mashing the potatoes creates body without turning the entire soup completely smooth.

Loaded with bacon. Crispy bacon provides smoky flavor and texture.

Easy everyday ingredients. Potatoes, onion, garlic, broth, milk, cheese, bacon, and chives do most of the work.

No canned cream soup. The creamy base is made from scratch.

Easy to customize. Add more cheese, skip it entirely, change the toppings, or adjust the consistency.

Great cold-weather comfort food. It’s substantial enough to serve as the main dish with bread or salad.

If you’re planning a full cozy dinner, serve the soup before Easy One Pan Garlic Butter Chicken and Rice, or keep things lighter with a fresh side such as our Fall Chopped Salad.

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Ingredients You’ll Need

Potatoes

You have a couple of good options here.

Yukon Gold potatoes produce a naturally buttery, creamy soup while still holding some shape.

Russet potatoes contain more starch and break down more readily, which makes them excellent for thickening soup.

For the best balance, you can even use a combination of both.

Cut the potatoes into relatively even chunks so they cook at approximately the same rate.

Bacon

Use regular sliced bacon and cook it until crisp.

We’ll reserve the cooked bacon for serving while leaving a small amount of rendered fat in the pot.

That gives the soup subtle smoky flavor from the beginning.

Yellow Onion

Finely diced yellow onion creates the aromatic base.

Cook it gently in the bacon drippings until soft and translucent rather than aggressively browning it.

Garlic

Fresh garlic adds another savory layer.

Add it after the onion because minced garlic cooks much faster.

Butter

A little butter combines with flour to help create the creamy base.

You won’t need much because the potatoes also provide natural thickening.

All-Purpose Flour

Flour helps stabilize and thicken the broth.

Cook it briefly with the butter and aromatics before adding liquid so the finished soup doesn’t taste floury.

Chicken Broth

Chicken broth gives the potatoes more flavor than cooking them in water.

Use low-sodium broth if possible so you have more control over the final seasoning.

Vegetable broth can be substituted.

Whole Milk

Whole milk gives us creaminess without making the entire soup excessively heavy.

Add dairy toward the end rather than boiling it aggressively throughout the cooking process.

Heavy Cream

A modest amount of heavy cream provides a rich finish.

We’re not using enough to overwhelm the potatoes.

Cheddar Cheese

Freshly shredded sharp cheddar adds a loaded-baked-potato element.

Shredding cheese from a block usually gives you smoother melting than pre-shredded cheese.

Chives

Fresh chives are more than decoration here.

Their fresh, mild onion flavor balances the rich soup beautifully.

Salt and Black Pepper

Season gradually.

Bacon, broth, and cheddar can all contribute salt, so don’t heavily salt the soup before tasting it near the end.

Smoked Paprika

A small amount reinforces the smoky bacon flavor and adds warmth without making the soup spicy.

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How to Make Creamy Potato Soup with Bacon and Chives

1. Prepare the Potatoes

Peel the potatoes if desired.

Yukon Gold skins are relatively thin, so leaving some skin on is completely fine if you prefer a more rustic soup.

Cut the potatoes into approximately ¾-inch cubes.

Try to keep them reasonably uniform.

2. Chop the Bacon

Cut the bacon into small pieces before cooking.

This makes it easier to crisp evenly and means you won’t need to crumble hot strips afterward.

3. Cook the Bacon

Place the bacon in a large Dutch oven or heavy soup pot over medium heat.

Cook until the pieces are golden and crisp.

Stir occasionally so they cook evenly.

4. Remove the Bacon

Use a slotted spoon to transfer the crispy bacon to a paper-towel-lined plate.

Leave approximately 2 tablespoons of bacon drippings in the pot.

Remove excess fat if necessary.

5. Cook the Onion

Add the diced onion directly to the bacon drippings.

Cook over medium heat for approximately 4–5 minutes, stirring occasionally, until softened and translucent.

Don’t rush this stage.

6. Add the Garlic

Add the minced garlic.

Cook for approximately 30 seconds, stirring constantly.

It should become fragrant but shouldn’t brown.

7. Add the Butter

Add the butter and allow it to melt into the onion mixture.

8. Add the Flour

Sprinkle the flour over the onions.

Stir continuously for approximately 1 minute.

The flour should completely coat the aromatics and lose its raw appearance.

9. Slowly Add the Broth

Gradually pour in the chicken broth while stirring.

Adding it slowly helps prevent lumps.

Scrape the bottom of the pot to release any flavorful browned bacon bits.

10. Add the Potatoes

Add the diced potatoes to the broth.

They should be mostly submerged.

11. Season the Soup

Add:

• Smoked paprika
• Black pepper
• A small amount of salt

Remember that bacon, broth, and cheese will add more salt later.

12. Bring to a Gentle Simmer

Increase the heat until the soup reaches a gentle simmer.

Then reduce the heat to medium-low.

Avoid an aggressive rolling boil.

13. Cook Until the Potatoes Are Tender

Cover partially and cook for approximately 15–20 minutes.

Stir occasionally.

The potatoes are ready when a fork slides easily through the center.

14. Mash Some of the Potatoes

Use a potato masher to mash approximately one-third of the potatoes directly in the pot.

Don’t mash everything.

You want plenty of visible tender potato chunks remaining.

This is what gives the soup its naturally creamy, hearty consistency.

15. Add the Milk

Reduce the heat to low.

Slowly stir in the whole milk.

16. Add the Heavy Cream

Stir in the heavy cream.

Heat gently until the soup is hot again.

Do not vigorously boil the soup after adding the dairy.

17. Add the Cheddar

Remove the pot from direct high heat.

Add freshly shredded cheddar gradually, stirring between additions until melted.

18. Add Some Bacon

Stir approximately half of the crispy bacon into the soup.

Reserve the rest for topping.

19. Taste and Adjust

Taste the soup.

Add additional salt and black pepper only if needed.

If the soup is thicker than you prefer, stir in a splash of warm broth or milk.

20. Serve

Ladle the soup into bowls.

Top each serving with:

• Crispy bacon
• Fresh chives
• A little shredded cheddar
• Freshly cracked black pepper

Serve immediately while hot and creamy.

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Equipment You’ll Need

This recipe doesn’t require any unusual equipment:

• Large Dutch oven or heavy soup pot
• Sharp knife
• Cutting board
• Slotted spoon
• Wooden spoon
• Whisk
• Potato masher
• Measuring cups and spoons
• Ladle
• Cheese grater

An immersion blender isn’t necessary because we’re intentionally keeping chunks of potato in the soup.

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Variations & Substitutions

Loaded Baked Potato Soup

Add extra cheddar and serve the soup with bacon, chives, sour cream, and additional cheese.

This gives it the full loaded-baked-potato treatment.

Potato Soup Without Bacon

Skip the bacon and sauté the onion in approximately 2 tablespoons of butter or olive oil instead.

Use vegetable broth to make the soup meat-free.

Extra Cheesy Potato Soup

Increase the cheddar slightly.

Add it gradually over low heat to keep the soup smooth.

Ham and Potato Soup

Replace the bacon with diced cooked ham.

Because ham doesn’t produce the same amount of rendered fat, cook the onion in butter.

Broccoli Potato Soup

Add small broccoli florets during the final several minutes of potato cooking.

Finish with cheddar as usual.

Corn and Potato Soup

Add approximately 1 cup of corn kernels near the end of cooking.

The sweetness of the corn works especially well with smoky bacon.

Spicy Potato Soup

Add a pinch of cayenne or crushed red pepper.

You can also finish individual bowls with sliced jalapeño.

Lighter Creamy Potato Soup

Use additional whole milk in place of the heavy cream.

The soup won’t be quite as rich, but partially mashed potatoes will still provide plenty of body.

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Pro Tips for the Best Potato Soup

Cut the potatoes evenly. Similar-size cubes cook at the same rate.

Don’t drain all the bacon fat. Keeping a small amount adds excellent flavor to the onion.

Cook the flour briefly. This removes its raw flavor.

Mash only part of the potatoes. That’s the secret to a thick soup that still has satisfying chunks.

Don’t over-blend. Potatoes can become gluey when aggressively blended because of their starch.

Add dairy over gentle heat. Vigorous boiling can negatively affect the texture.

Shred your own cheddar. It generally melts more smoothly than bagged pre-shredded cheese.

Add cheese gradually. Don’t throw a huge pile into boiling soup.

Season at the end. Bacon, cheese, and broth can already contain plenty of sodium.

Save some bacon for topping. The contrast between creamy soup and crisp bacon makes a big difference.

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How to Thicken Potato Soup

The easiest method is already built into this recipe: mash some of the cooked potatoes.

If the soup is still thinner than you’d like, let it simmer gently for several additional minutes before adding the cheese.

Remember that potato soup also thickens as it cools.

Avoid dumping extra flour directly into finished soup because it can create lumps and a raw flour flavor.

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How to Thin Potato Soup

Potato soup frequently becomes thicker after sitting.

Simply add a small amount of:

• Chicken broth
• Vegetable broth
• Whole milk

Stir over gentle heat until the soup reaches your preferred consistency.

Add liquid gradually—you can always add more.

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How to Store Creamy Potato Soup

Allow leftovers to cool before transferring them to an airtight container.

Refrigerate for up to 3–4 days.

The soup will become noticeably thicker in the refrigerator because the potato starch continues absorbing liquid.

That’s completely normal.

Store extra bacon separately if possible so it stays crisp.

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How to Reheat Potato Soup

Stovetop

Transfer the soup to a saucepan.

Add a small splash of milk or broth.

Warm over low to medium-low heat, stirring frequently.

Avoid bringing it to a hard boil.

Microwave

Place an individual serving in a microwave-safe bowl.

Heat in short intervals, stirring between each interval.

Add a little milk if the soup has become too thick.

Finish with fresh bacon and chives after reheating.

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Can You Freeze Creamy Potato Soup?

Technically you can freeze it, but this isn’t one of my favorite soups to freeze.

Potatoes can develop a grainy or slightly watery texture after freezing and thawing, while dairy-based soups can separate.

For the best texture, make this recipe fresh and refrigerate leftovers.

If you do freeze it, cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating very gently.

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Frequently Asked Questions

What Are the Best Potatoes for Potato Soup?

Yukon Gold and russet potatoes are both excellent.

Yukon Gold potatoes are naturally creamy and buttery, while russets contain more starch and break down more readily.

A combination of the two works particularly well.

Do I Have to Peel the Potatoes?

No.

Thin-skinned Yukon Gold potatoes can be used unpeeled if you enjoy a rustic texture.

Russet skins are thicker, so I generally prefer peeling them for creamy soup.

Why Is My Potato Soup Gluey?

Over-processing potatoes can release excessive starch and create a gluey texture.

Avoid aggressively blending the entire pot.

Gently mashing some of the potatoes is safer.

Can I Make Potato Soup Without Heavy Cream?

Yes.

Replace the cream with additional whole milk.

The texture will be slightly lighter but still creamy.

Can I Make Potato Soup Without Cheese?

Absolutely.

The potatoes, milk, cream, and roux already create a creamy soup.

Cheddar adds another layer of flavor but isn’t essential.

Why Did My Cheese Turn Grainy?

The soup may have been too hot when the cheese was added.

Reduce the heat and add freshly shredded cheese gradually.

Why Is My Soup Too Thick?

Potatoes continue absorbing liquid as the soup sits.

Stir in milk or broth until it reaches the consistency you want.

Can I Make This Soup Ahead?

Yes.

Prepare it a day ahead, refrigerate, and reheat gently.

You will probably need to add a little milk or broth because the soup thickens considerably overnight.

Can I Use Pre-Cooked Bacon?

You can, although cooking raw bacon directly in the pot gives you flavorful drippings for sautéing the onion.

Can I Use an Immersion Blender?

You can briefly blend a small portion, but don’t completely purée the soup.

A potato masher gives you more control and reduces the risk of developing a gummy texture.

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What to Serve With Creamy Potato Soup

The easiest accompaniment is warm crusty bread or garlic bread for dipping into the thick, creamy broth.

For something fresh alongside the soup, our Fall Chopped Salad provides a crisp contrast to the potatoes, bacon, cream, and cheddar.

You can also serve smaller bowls before Easy One Pan Garlic Butter Chicken and Rice or Roasted Chicken when you’re planning a larger cold-weather dinner.

And if you’re putting together a soup night, pair this with Creamy Butternut Squash Soup or Roasted Pumpkin Carrot Soup and let everyone choose their favorite cozy bowl.

Nutrition Information

Approximate nutrition per serving:

Calories: 465
Protein: 16g
Carbohydrates: 42g
Fat: 27g
Fiber: 4g
Sugar: 7g
Sodium: 760mg

Nutrition is an estimate and varies according to the potatoes, bacon, broth, dairy, cheese, toppings, and exact serving size used.