Savory Potato Bacon Comfort Bowl

This hearty potato soup has been my go-to comfort food recipe for years, combining creamy texture with savory bacon and cheese for a dish that satisfies even the pickiest eaters in my family.

I first discovered this recipe during a particularly cold winter when I was craving something warming and substantial. After several batches of tweaking the proportions, this version became the one my children request most often when temperatures drop.

Ingredients

• Russet potatoes provide the perfect starchy base that breaks down slightly to thicken the soup naturally
• Chicken stock delivers richer flavor than using water alone
• Heavy whipping cream creates that luxurious mouthfeel that makes this soup feel special
• Bacon adds smoky depth and crispy texture contrast
• Cheddar cheese brings sharp flavor that complements the mild potatoes
• Green onions provide a fresh bite that cuts through the richness
• All purpose flour helps create the perfect thickness without making it gluey
• Butter forms the base of the roux that thickens everything beautifully

Step-by-Step Instructions

Prepare the Potatoes

Peel and dice the potatoes into uniform bite sized pieces to ensure even cooking. Boil them until just fork tender about 12 to 15 minutes. The key is not overcooking them at this stage or they will disintegrate later. Drain thoroughly to prevent watery soup.

Create the Flavor Base

Combine chicken stock, cold water, diced sweet onion, green onion, salt and pepper in a large pot. Simmer gently for 20 minutes which allows the onions to release their flavor and mellow. This creates a flavorful foundation for your soup.

Make the Perfect Roux

Melt butter completely over medium heat in a separate saucepan before adding flour. Whisk constantly for 2 to 3 minutes until the mixture turns slightly golden and smells nutty. This cooking removes the raw flour taste and creates a smooth thickening agent.

Combine and Thicken

Add the roux to your simmering broth gradually while whisking continuously to prevent lumps. This technique ensures a velvety smooth texture throughout. The soup will begin to thicken noticeably as you whisk.

Add Richness

Pour in the heavy cream slowly while stirring to incorporate it fully. Allow everything to simmer gently for 20 minutes which helps the flavors meld and the soup to reach the perfect consistency. Stir occasionally to prevent sticking.

Incorporate Main Components

Add the cooked potatoes, cheese and half the bacon to the thickened base. Stir gently to distribute everything evenly without breaking up the potato pieces too much. The residual heat will melt the cheese perfectly.

Garnish and Serve

Ladle the finished soup into warmed bowls and top with remaining bacon, extra cheese and fresh green onions. Serving immediately ensures the best temperature and texture contrast between the creamy soup and crispy toppings.

Bookmark

The bacon is truly the secret ingredient that elevates this soup from good to outstanding. I discovered this by accident when I added extra bacon to a batch I made for company, and everyone raved about the depth of flavor. Now I always make sure to cook the bacon until perfectly crisp for the best texture contrast with the creamy soup.

Make Ahead and Storage

This potato soup actually improves with time as the flavors meld together in the refrigerator. You can prepare it up to three days in advance and store in an airtight container. When reheating, do so gently over medium low heat, stirring occasionally and adding a splash of milk or cream if it seems too thick. The soup may separate slightly but will come back together with gentle heating and stirring.

Perfect Substitutions

If you are looking for a lighter version, you can substitute half and half for the heavy cream with minimal difference in texture. For a vegetarian option, use vegetable broth instead of chicken stock and increase the cheese by 1/4 cup to maintain richness. Those avoiding gluten can use cornstarch slurry instead of the flour roux. Simply mix 2 tablespoons cornstarch with 1/4 cup cold water and add to the simmering soup until it reaches desired thickness.

Serving Suggestions

This soup creates a complete meal when paired with a crisp green salad dressed with a tart vinaigrette to cut through the richness. For heartier appetites, serve with crusty artisan bread or homemade garlic bread for dipping. For a special presentation, serve the soup in bread bowls made from hollowed out sourdough rounds that have been lightly toasted.

Your Questions Answered About This Recipe

→ Can I make this potato soup ahead of time?

Yes! In fact, the flavor improves when made a day ahead. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed to achieve desired consistency.

→ What potatoes work best for this soup?

Russet or golden potatoes are ideal as specified in the ingredients. Russets break down slightly during cooking, naturally thickening the soup, while golden potatoes maintain more structure for hearty texture. Either works wonderfully depending on your texture preference.

→ Can I freeze this potato soup?

While possible, cream-based soups sometimes separate when frozen and thawed. For best results, freeze the base without adding cream, cheese or bacon. When reheating, add these ingredients fresh for optimal texture and flavor.

→ How can I make this soup vegetarian?

Substitute vegetable broth for the chicken stock and omit the bacon or use a plant-based bacon alternative. The cheese can be replaced with a dairy-free cheese substitute that melts well. These adjustments maintain the soup's creamy texture and savory profile.

→ What can I serve with this potato soup?

This hearty soup pairs beautifully with crusty bread, a simple green salad, or grilled cheese sandwiches for dipping. For a lighter accompaniment, try roasted vegetables or a fresh fruit salad to balance the richness.

→ How can I thicken the soup if it's too thin?

If your soup needs thickening, make an additional small batch of roux (equal parts butter and flour) and whisk it into the simmering soup. Alternatively, mash some of the cooked potatoes against the side of the pot to naturally thicken the base.