Velvety Potato Soup with Bacon

This hearty potato soup has been my comfort food go-to for years, combining creamy baked potatoes with crispy bacon for a satisfying meal that never disappoints.

I first made this soup during a particularly cold winter when my family needed something warming and substantial. The way their faces lit up after the first spoonful told me this recipe would become a staple in our home.

Ingredients

• Potatoes: 6 to 8 medium sized russets create the perfect creamy base look for firm potatoes without green spots
• Bacon strips: 4 to 6 add savory depth and crispy texture choose thick cut for best results
• Butter: 3 tablespoons adds richness and helps cook the onions use unsalted to control sodium levels
• Onion: 1 medium provides essential aromatic foundation yellow onions work best here
• Vegetable stock: 6 cups forms the liquid base homemade provides best flavor but good quality store bought works well
• Sour cream: 1/4 cup adds tanginess and creamy finish full fat creates the best texture
• Fresh parsley or herbs: adds brightness and color to the finished dish choose whatever herbs you enjoy
• Salt and pepper: to taste for seasoning sea salt and freshly ground pepper provide the best flavor

Step-by-Step Instructions

Bake the Potatoes:

Preheat your oven to 350°F and prepare potatoes by washing thoroughly and drying them completely. Prick each potato several times with a fork to allow steam to escape during baking. Wrap individually in foil which helps steam the insides while keeping the skin tender. Place directly on the center oven rack and bake for approximately 1 hour. You will know they are done when a knife slides easily through the center. Allow to cool completely before handling this makes peeling and cutting much easier.

Cook the Bacon:

While potatoes are baking prepare your bacon by heating a skillet over medium high heat. Lay bacon strips flat in the pan without overlapping to ensure even cooking. Cook for about 10 minutes flipping occasionally until each piece reaches a beautiful golden brown crispiness. Transfer to paper towels to absorb excess grease and cool. Once cooled chop into substantial pieces large enough to provide textural contrast with each bite.

Sauté the Onions:

Peel and finely dice your onion into small uniform pieces. In a large saucepan melt butter over medium low heat until just bubbling. Add diced onion to the melted butter stirring to coat evenly. Cook for 8 to 10 minutes stirring occasionally until the onions become soft and translucent. Be careful not to brown them as this changes the flavor profile you want them sweet and mellow not caramelized.

Combine and Simmer:

Once potatoes have cooled cut them into halves or quarters for easier blending. Add these potato pieces to the saucepan with softened onions. Pour in all of the vegetable stock and stir well to combine ingredients. Bring the mixture to a gentle boil then immediately reduce heat to low. Allow everything to simmer together for 10 minutes which helps the flavors meld beautifully while softening any firmer parts of potato.

Blend the Soup:

Using an immersion blender puree the soup directly in the pot until you achieve a smooth and creamy consistency. If using a regular blender allow the soup to cool slightly before transferring in batches to avoid hot splatters. Blend each batch until perfectly smooth and return to the pot. Taste your creation and adjust with salt and pepper according to your preference. The soup should be well seasoned but not overpowering.

Serve and Garnish:

Ladle the hot soup into bowls creating a canvas for your toppings. Add a generous dollop of sour cream to each serving which will create beautiful swirls when stirred. Sprinkle with the crispy bacon pieces adding both flavor and textural contrast. Finish with a light shower of fresh herbs which adds color and brightness to each bowl. Serve immediately while hot.

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The bacon truly makes this soup special. I discovered through multiple iterations that cooking the bacon separately rather than using it to flavor the base keeps it perfectly crispy when added as a topping. My grandmother always said soup should engage all your senses and the textural contrast between the silky soup and crunchy bacon delivers on that promise.

Storage and Reheating

This potato soup stores beautifully in airtight containers in the refrigerator for up to 4 days. The flavors actually develop and improve overnight making this a perfect make ahead meal. When reheating be sure to do so gently over medium low heat stirring occasionally to prevent scorching on the bottom of the pan. You may need to add a splash of stock or water as the soup tends to thicken when chilled. For best results store the garnishes separately and add fresh toppings when serving the reheated soup.

Customization Ideas

While this recipe is delicious as written it welcomes creative adaptations to suit your taste preferences or dietary needs. For a loaded baked potato experience add shredded cheddar cheese chopped green onions and extra bacon. Vegetarians can skip the bacon entirely and add smoked paprika for depth. For a lighter version substitute Greek yogurt for the sour cream and use chicken stock instead of vegetable. You can also add vegetables like corn carrots or celery during the simmering stage for additional nutrients and flavor.

Serving Suggestions

This hearty potato soup pairs perfectly with a simple green salad dressed with vinaigrette to cut through the richness. For a complete meal serve alongside crusty artisan bread or homemade garlic bread for dipping. For entertaining serve the soup in small cups as an elegant starter before the main course. During summer months this soup can be served at room temperature garnished with cold sour cream and fresh herbs for a refreshing variation on the classic.

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Pro Tips

Always bake rather than boil the potatoes for this soup as it concentrates their flavor and prevents the soup from becoming watery.

Save time by baking potatoes a day ahead and refrigerating them until you are ready to make the soup.

For extra richness replace one cup of stock with heavy cream added after blending but before final seasoning.

Recipe FAQs

→ Can I make this potato soup ahead of time?

Yes! You can bake the potatoes a day in advance and refrigerate them. The completed soup also keeps well for 3-4 days in the refrigerator, making it perfect for meal prep. Just reheat gently on the stovetop, adding a splash of stock if needed to adjust the consistency.

→ How can I make this potato soup vegetarian?

Simply omit the bacon and use a vegetable-based butter alternative. For a similar smoky flavor, consider adding a teaspoon of smoked paprika when sautéing the onions, or top with roasted chickpeas seasoned with smoky spices for some crunch.

→ What's the best type of potato to use for this soup?

Russet or Idaho potatoes work best because their high starch content creates the creamiest texture. Yukon Gold potatoes are also excellent, offering a naturally buttery flavor that enhances the soup's richness without adding extra fat.

→ Can I freeze this potato soup?

Yes, though cream-based soups can sometimes separate when frozen. For best results, freeze the base without the sour cream, then add it fresh when reheating. Store in airtight containers for up to 3 months, thaw overnight in the refrigerator, and reheat gently, stirring frequently.

→ What can I add to make this potato soup more filling?

Turn this into a heartier meal by adding cooked chicken, ham chunks, or white beans. For extra vegetables, stir in sautéed carrots, celery, or corn. You could also serve it with crusty bread or a side salad for a complete dinner.

→ How can I make this potato soup dairy-free?

Substitute the butter with olive oil or a plant-based butter alternative. Replace the sour cream with coconut cream or a dairy-free yogurt. The soup will still maintain its creamy texture, especially if you ensure thorough blending after the potatoes are cooked.