Top 5 Creamy Potato Bacon Soup Recipes for Fall

Let’s talk comfort in a bowl. Creamy potato bacon soup is that cozy friend who shows up with a warm hug, a crispy bacon wink, and a silky spoonful that just gets you. These five variations are easy, big on flavor, and perfect for busy weeknights, lazy Sundays, or whenever you need something soul soothing fast.

1. Classic Creamy Potato Bacon Soup

This is the no-fail, crowd-pleasing version. It’s thick, velvety, and layered with bacon, butter, and those tender Yukon Golds that practically melt. Make it once and watch it become your cold-weather ritual.

Ingredients:

• 6 slices thick-cut bacon, chopped
• 2 tbsp unsalted butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 lbs Yukon Gold potatoes, peeled and diced 1/2-inch
• 4 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 tsp kosher salt (plus more to taste)
• 1/2 tsp freshly ground black pepper
• 1/2 tsp smoked paprika
• 1/2 cup shredded sharp cheddar, plus more for topping
• 2 tbsp chopped chives or scallions
• Optional: 1 tbsp sour cream per bowl for serving

Instructions:

1. In a large pot, cook the bacon over medium heat until crisp, 7–9 minutes. Transfer to a paper towel–lined plate. Leave 2 tbsp bacon fat in the pot.
2. Add butter and onion. Sauté until translucent, 4–5 minutes. Stir in garlic for 30 seconds until fragrant.
3. Add potatoes, broth, salt, pepper, and smoked paprika. Bring to a boil, then reduce to a simmer. Cook uncovered until potatoes are tender, 15–18 minutes.
4. Lightly mash the potatoes with a potato masher to thicken, leaving some chunks. Stir in milk and cream. Simmer 3–4 minutes more.
5. Off the heat, stir in cheddar until melted. Taste and adjust seasoning.
6. Ladle into bowls and top with bacon, extra cheddar, and chives. Add a dollop of sour cream if you like it extra luxe.

Serve with warm crusty bread or a simple green salad. Want it lighter? Swap half-and-half for cream. Need it thicker? Mash more potatoes or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and simmer 1 minute. Pro tip: save some bacon fat for tomorrow’s eggs—trust me.

2. Loaded Baked Potato Bacon Soup

Think of your favorite loaded baked potato, then turn it into spoonable bliss. This one is all about the toppings bar—cheddar, sour cream, scallions, and extra bacon. Kids love it; game day guests demolish it.

Ingredients:

• 4 large russet potatoes (about 2.5 lbs), scrubbed
• 8 slices bacon, chopped
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 4 cups chicken broth
• 1 cup half-and-half
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 cup shredded cheddar (plus extra for topping)
• 1/2 cup sour cream (plus more for serving)
• 2 scallions, thinly sliced

Instructions:

1. Preheat oven to 425°F (220°C). Pierce potatoes with a fork, rub with a little oil and salt, and bake on a sheet until tender, 55–65 minutes. Cool slightly, then scoop flesh into a bowl and roughly mash.
2. In a soup pot, cook bacon until crisp. Reserve 2 tbsp drippings in the pot; set bacon aside.
3. Add butter to drippings. Whisk in flour and cook 1 minute to form a blond roux.
4. Gradually whisk in broth until smooth. Stir in mashed potato, garlic powder, onion powder, salt, and pepper. Simmer 10 minutes, stirring often.
5. Stir in half-and-half, cheddar, and sour cream until creamy and hot (do not boil). Adjust thickness with more broth if needed.
6. Serve topped with bacon, extra cheddar, sour cream, and scallions.

Make it a party: set out crispy fried shallots, hot sauce, and chopped jalapeños. Want extra smoky depth? Add 1/4 tsp liquid smoke or use applewood-smoked bacon. Leftovers reheat like a dream—loosen with a splash of broth.

3. Smoky Corn & Potato Bacon Chowder

Sweet corn meets creamy potatoes in this chowder that tastes like a summer barbecue and a cozy sweater had a baby. It’s slightly smoky, slightly sweet, and totally slurpable.

Ingredients:

• 6 slices bacon, chopped
• 1 tbsp olive oil (if needed)
• 1 small leek, white and light green parts sliced and rinsed
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1.5 lbs gold potatoes, diced 1/2-inch
• 3 cups chicken or vegetable broth
• 2 cups corn kernels (fresh, frozen, or fire-roasted canned)
• 1 cup whole milk
• 1/2 cup heavy cream
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp chopped parsley or cilantro
• Lime wedges for serving (optional but great)

Instructions:

1. Cook bacon in a large pot until crisp. Remove to a plate; keep 1–2 tbsp drippings. Add a splash of olive oil if needed.
2. Sauté leek, celery, and bell pepper over medium heat until soft, 5–6 minutes. Add garlic for 30 seconds.
3. Add potatoes, broth, corn, smoked paprika, thyme, salt, and pepper. Simmer until potatoes are tender, 15–18 minutes.
4. Use an immersion blender to blend 2–3 quick pulses to thicken while keeping plenty of chunks. Stir in milk and cream and heat gently.
5. Stir in half the bacon and the herbs. Taste and adjust seasoning.
6. Serve with remaining bacon on top and a squeeze of lime if you like brightness.

Want a little heat? Add a minced jalapeño with the aromatics or swirl in chili crisp at the end. For a dairy-light version, use evaporated milk instead of cream—it keeps things silky without being heavy. Seriously, this one disappears fast.

4. Creamy Potato Bacon Soup With Garlic Parmesan And Crispy Herbs

This is your fancy-but-easy version. Garlic and Parmesan add depth, while a shower of crispy herbs makes it restaurant-worthy. Date night at home? Nailed it.

Ingredients:

• 5 slices pancetta or thick-cut bacon, chopped
• 2 tbsp butter
• 1 shallot, minced
• 4 cloves garlic, thinly sliced
• 1.75 lbs Yukon Gold potatoes, peeled and diced
• 3.5 cups chicken broth
• 3/4 cup heavy cream
• 1/2 cup finely grated Parmesan (plus more for serving)
• 1/2 tsp kosher salt, plus more to taste
• 1/4 tsp white or black pepper
• Pinch of nutmeg (optional but lovely)
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh sage
• Olive oil for crisping herbs
• Lemon zest, to finish

Instructions:

1. Crisp the pancetta/bacon in a pot; set aside. Leave 1–2 tbsp fat in the pot and add butter.
2. Sauté shallot 2–3 minutes. Add garlic and cook gently 1 minute (don’t brown).
3. Add potatoes, broth, salt, pepper, and nutmeg. Simmer until tender, 15 minutes.
4. Blend about half the soup with an immersion blender for a silky-chunky texture.
5. Stir in cream and Parmesan until melted and smooth. Adjust salt.
6. Meanwhile, heat a small skillet with a thin film of olive oil. Fry rosemary and sage until crisp, 30–45 seconds. Drain on paper towels; sprinkle with a pinch of salt.
7. Ladle soup into bowls. Top with pancetta, extra Parmesan, crispy herbs, and a whisper of lemon zest.

Serve with garlic bread or a peppery arugula salad. Want it vegetarian? Skip bacon, start with butter and olive oil, and add a dash of smoked paprika for that savory note. A drizzle of truffle oil at the end is totally extra and totally worth it.

5. Slow Cooker Creamy Potato Bacon Soup For Set-It-And-Forget-It Comfort

Busy day? This slow cooker version does the heavy lifting. You toss, you walk away, you come back to a house that smells like a cozy cabin. Minimal effort, maximum payoff.

Ingredients:

• 8 slices bacon, cooked and crumbled (cook on stovetop or oven ahead)
• 2 lbs potatoes (Yukon Gold or russet), peeled and diced 1/2-inch
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 cup half-and-half
• 4 oz cream cheese, softened and cubed
• 1 cup shredded Monterey Jack or cheddar
• 2 tbsp chopped chives, for serving

Instructions:

1. Add potatoes, onion, garlic, broth, salt, pepper, and smoked paprika to the slow cooker. Cover and cook on Low 6–7 hours or on High 3–4 hours, until potatoes are very tender.
2. Lightly mash potatoes in the cooker to thicken. Stir in half-and-half and cream cheese; cover and cook on High 15 minutes until smooth.
3. Stir in shredded cheese until melted. Fold in half the bacon.
4. Serve topped with remaining bacon and chives. Add extra cheese if you’re feeling it.

Short on time? Use pre-cooked bacon bits and pre-diced potatoes. For a hearty twist, add 1 cup diced ham or shredded rotisserie chicken at the end. Freezer tip: cool completely, portion into freezer bags, and reheat gently with a splash of broth to bring it back to life.

Final Tips:

• Texture control: Mash for rustic, blend for silky, or do both for the best of both worlds.
• Salt smart: Add gradually—bacon and cheese bring their own saltiness.
• Garnish game: Fresh herbs, scallions, and a little acid (lemon zest or vinegar) keep rich soups lively.
• Make-ahead magic: Soups often taste better the next day. Refrigerate and reheat gently.

There you go—five ways to make creamy potato bacon soup. Enjoy