Filling, flavorful, comforting and oh-so creamy, that's my potato soup recipe in a nutshell. Made with boiled or baked potatoes and eight other core everyday ingredients, this one is weeknight-friendly and hassle-free. Make ahead if you're organised or rustle up a batch on the spot if you are more of a spur-of-the-moment person. Toss on crispy bacon and dried chives to take the yum factor to a whole new level.
I've spent most of my life wondering how to put leftover potatoes to a good use and now I have my answer. This easy and super tasty soup has put an end to wasted potatoes in my house and I'm truly excited to share it with you.
A hearty bowl of soup can be just what you need on a cold winter's day (or at any other time of year). If you like the sound of this Cream Of Bacon Potato Soup, you should try my other soup recipes including this Chicken Alfredo Tortellini Soup, Pumpkin Soup with Cream, Mexican Street Corn Soup and my Easy Chicken Ramen.
The post contains additional information and helpful tips to ensure the recipe turns out great the first time. Please use the link above to jump to the recipe card at the end if you are in a hurry!
✅ 7 reasons why you'll love this recipe:
- Quick and easy
- Delicious and comforting
- A great way to use leftover potatoes
- Versatile
- Make ahead and freezer friendly
- Made with boiled or baked potatoes
- Includes US and UK measurements
🛒 Ingredients and variations:
This recipe requires 9 simple everyday ingredients that you are sure to find in your local store if you do not have them at home already.
The best potatoes for potato soup
Starchy potatoes that are good for mashing are best because they blend nicely into a thick and creamy soup. Russet potatoes, Yukon Gold and Maris Piper are all solid choices.
Got some less starchy leftover potatoes you were hoping to use? It's not a showstopper. You might need to simmer them for a little longer and strain the soup through a sieve after blending to get a smooth consistency.
Boiled and baked potatoes
My recipe works with boiled and baked potatoes. They are both really yummy and if you leave the skins on when you boil there isn't a huge difference in flavor. However, I'd pick baked potatoes if faced with the choice because they give the soup a deeper and richer taste. Baked potatoes are of course more time consuming unless you are lucky enough to have some leftover baked potatoes on your hands.
Baked potatoes also have tougher skins and can be harder to blend. You might need to strain the soup to get a super smooth consistency.
Stock
Store-bought or homemade chicken or veg stock will work well. If I don't have homemade stock to hand oxo chicken stock cubes are my go-to. Some stocks are saltier than others so the amount of additional salt required can vary so it's best to add to taste.
Cheese
I tend to opt for Parmesan or a mature cheddar because I like my soup to have a distinctive cheesy taste. Most hard cheeses are fine to use.
Cream
I recommend sour cream because it adds a subtle tanginess. You can also use single cream or creme fraiche and low-fat versions are fine if you want a lighter soup. A heavier cream like double cream is a viable option too, however, it will make the soup thicker and you will need to add more stock.
Bacon & Chives
Crispy fried bacon or pancetta pieces and a small handful of chives take the soup to a whole new level. A little extra grated cheese is also a very tasty addition and a good swap for bacon if you want to make the soup vegetarian.
🧑🍳 Recipe Steps
1. Fry the onions and garlic
Place a large pan or Dutch oven on a medium heat and add oil. Add the onions when the oil is hot and sauté until soft and translucent. Then add crushed garlic and cook for a minute more until fragrant.
2. Simmer the potatoes in stock
Add the potatoes, pour on the stock and simmer for 20-30 minutes until you can easily get a fork through the potatoes.
3. Blend & season
Remove the pan from the heat and allow to cool for 5-10 minutes. Then blend until smooth using a countertop or hand blender. Return the pan to the stove and place on a low heat. Stir in the cream, cheese and black pepper and add salt to taste. Then serve immediately topped with chives, crispy bacon bits and/or grated cheese or allow to cool and refrigerate or freeze to enjoy later.
Top tip: strain soup to get it really smooth
👍 Expert tips
- Add salt to taste. I usually add around ½ teaspoon salt but the amount of salt required can vary depending on the saltiness of the stock used.
- Add more stock after blending if you feel the soup is a little too thick. The soup can also be thicker after it has been stored in the fridge.
- Strain the cooked soup through a sieve to get a super smooth consistency
- Toppings are optional but will take the soup to a whole new level so don't skip the crispy bacon bits and or cheese and chives.
Variations
- Vegetarian potato soup - simmer the potatoes in veg stock and switch the bacon bits for grated cheese or fried mushrooms.
- Make it lighter - use low-fat sour cream or creme fraiche and skip the extra cheese and bacon bits.
- Experiment with the seasoning - try adding a little smoked paprika, cayenne pepper or Cajun seasoning.
What to serve with potato soup
While potato soup with all the toppings is easily a hearty meal in itself there are a few sides that will go nicely:
- Crusty bread
- Easy Shortcrust Pastry Cheese Straws
- Garlic bread
- Tortilla chips
- Pretzels
🙋 FAQs
This depends on whether you are going to blend the soup. Potatoes with lower starch content like Charlotte potatoes, new potatoes, red potatoes and Jersey Royals are best for chunkier unblended potato soups because they hold their shape. If you want your soup to have a smooth consistency use potatoes with a high starch content like Maris Piper, Yukon Gold and Russet.
Some potato soups contain flour to thicken them but this isn't strictly necessary. It's easy to make rich, creamy potato soup without flour as potatoes thicken the consistency of a soup once blended. The flour in thinner unblended potato soup recipes can be replaced with cornflour.
Baking the potatoes isn't necessary but a soup made with baked potatoes will have deeper richer flavor than one made with boiled potatoes. Baking the potatoes takes longer and the crispy skins can be hard to blend. Boiling the potatoes with their skins on is a good compromise, giving you an improved flavor without the hassle of having to bake the potatoes.
Potato soup is a great make-ahead meal and can be stored in the fridge for up to 3 days and frozen for up to 3 months. You may need to add a little extra stock to soup that has been stored in the refrigerator as it has a tendency to thicken over time.
Potatoes are rich in vitamins, minerals and antioxidants including C, B6 and potassium. Soups made with cream and cheese can be higher in fat but are also rich in calcium and considered healthy in moderation.
📦 Storage
Potato soup will keep in the fridge for up to 3 days. Simply cover with plastic wrap or pour into an airtight container and place it in the fridge once it has cooled completely.
You can reheat the soup on the stove or in the microwave. Feel free to add a little stock if the soup seems a little thick. I have found the consistency of the soup thickens after it has been refrigerated.
😋 Check out my other comforting soup recipes
Did you try this recipe? It would be really great if you could leave a comment and a star rating ⭐️. I would love to receive your feedback and know that other readers find it helpful too.
Don't forget to tag #knifeandsoulrecipes on Instagram or @knifeandsoul on Pinterest!
📖 Recipe
Recipe Card
Creamy Potato Soup With Bacon
Equipment
- 1 saucepan or dutch oven
- 1 countertop or hand blender
Ingredients
Potato soup
- 1 tablespoon Oil
- 1 Onion
- 4 cloves Garlic
- Potatoes raw, boiled or baked ideally with skin on, see potatoes section for quantities (Note 1 & 2)
- 1.5 litres (6 ⅓ cups) chicken or veg stock (Note 3)
- Salt to taste, normally ½ teaspoon (Note 4)
- ½ teaspoon white or black pepper
- 50 grams (½ cup) Parmesan/Pecorino or other hard cheese (Note 5)
- 120 ml (½ cup) Sour cream (Note 6)
Potatoes (use raw, cooked boiled or cooked baked potatoes)
- 700 grams (25 oz) raw potatoes
- 750 grams (26 oz) cooked boiled potatoes
- 525 grams (19 oz) cooked baked potatoes
To serve (optional)
- Grated cheese
- Bacon lardons
- Chopped chives
Instructions
- Place a dutch oven or large pan on a medium heat and add oil. Add the onions when the oil is hot and cook for a few minutes until translucent.
- Add the garlic and cook for one more minute.
- Pour in the stock, bring to boil and reduce to simmer. Then add the potatoes and simmer for 25 minutes. (Note 7)
- Meanwhile, fry the bacon pieces on a medium to high heat until crispy (if using) and prepare the other toppings.
- Remove from the heat and use a countertop or hand blender to blitz until smooth. (Note 8)
- Return the soup to the stove and place on a low heat and add salt, pepper, cheese and cream and stir until the cheese is melted, adding a little more stock if you feel the soup is too thick.
- Serve topped with cooked bacon bits / bacon lardons, cheese, and freshly cut chives.
Notes
- Potatoes: Starchy potatoes that are good for mashing are best including russet potatoes, Yukon Gold and Maris Piper. If you have some less starchy leftover potatoes you were hoping to use, that's fine too. You might need to simmer them for a little longer and strain the soup through a sieve after blending to get a smooth consistency.
- Boiled and baked potatoes: My recipe works with boiled and baked potatoes. They are both really yummy and if you leave the skins on when you boil there isn't a huge difference in flavor. However, baked potatoes will give the soup a deeper and richer taste. Note that baked potatoes also have tougher skins and can be harder to blend. You might need to strain the soup to get a super smooth consistency.
- Stock: Use store-bought or homemade chicken or veg stock.
- Salt: Some stocks are saltier than others so the amount of additional salt required can vary so it's best to add to taste.
- Cheese: I tend to opt for Parmesan or a mature cheddar but some hard cheeses are fine to use.
- Cream: I recommend sour cream because it adds a subtle tanginess. You can also use single cream or creme fraiche and low-fat versions are fine if you want a lighter soup. A heavier cream like double cream is a viable option too, however, it will make the soup thicker, and you will need to add more stock.
- Simmering the potatoes: Potatoes should be simmered until they are soft enough to easily get a fork through them. Leftover boiled potatoes are likely to require a shorter cooking time.
- Super smooth soup: If there are still some lumps after blending you might want to strain the soup with a sieve to get a super smooth consistency.
- Nutritional information is for 1 serving of soup with no toppings.
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