This bacon potato soup is thick, chunky and finished with soured cream instead of double cream. One pot, delicious crispy bacon on top and ready in under an hour!
If potato soup is your comfort zone too, try my kielbasa potato soup and this cozy chicken potato soup next!
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Potato soups are the very definition of comfort, and there are days when only a creamy bowl would do.
This bacon potato soup has been a firm favorite in our home for years. It's savory, creamy and slightly chunky at the same time, and it eats like a proper meal.
I like to make this with soured cream instead of heavy cream because you get that slightly tangier taste and it's also a bit lighter.
Why you'll love this bacon potato soup
- You'll only need a single pot from start to finish.
- The veggies get crisped in the bacon fat for extra flavor.
- There's no double cream in sight, just a spoonful of soured cream at the end to make everything richer.
What you'll need
Bacon - You can use streaky rashers if you want to get the best fat rendering. I sometimes opt for leaner options, and that's ok too.
Onion, carrot and celery - As always, I like to dice them small, so they cook quicker and to avoid getting big chunks in the soups.
Garlic - Freshly chopped is best! Feel free to adjust to your liking.
Fresh thyme - It's really worth getting through the trouble of sourcing fresh thyme for this one!
Red chili flakes - Just a bit to bring some warmth, not to make the soup hot.
Plain flour - To thicken the soup; make sure you cook it off properly so the soup doesn't taste of raw flour.
Chicken stock - There's plenty of salt in the bacon, so I go with low-sodium here.
Potatoes - Maris Piper or Yukon Gold are best here. They break down just enough at the edges to thicken the broth.
Soured cream - Use a full-fat soured cream and temper it before adding to the pot to avoid splitting.
Pro tip
If your bacon renders too much fat, spoon off all but about two tablespoons before the vegetables go in so you don't end up with a greasy roux.
How to make bacon potato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Fry the chopped bacon in a large pot or Dutch oven over medium heat until crisp. Remove it onto a plate lined with kitchen paper.
Add the onion, carrot and celery to the bacon fat and cook for 6-8 minutes until softened. Stir in the garlic, thyme and chili flakes and cook for another minute.
Sprinkle over the flour and stir constantly for 1-2 minutes. Pour in the stock gradually, scraping up anything stuck to the bottom of the pot, then add the cubed potatoes. Bring to a boil, lower the heat and simmer for 15-18 minutes until the potatoes are fork-tender.
Put the soured cream in a small bowl and stir in a ladle of the hot soup to temper it, then pour the mix back into the pot off the heat.
Add almost all the cooked bacon back to the pot. Season to taste and serve with the remaining crispy bacon scattered over the top.
Substitutions and variations
- Crème fraîche or full-fat Greek yogurt both work well instead of soured cream; just temper them exactly the same way.
- Use pancetta or smoked lardons instead of rashers for a deeper, saltier result.
- If you want it cheesy, stir a handful of grated cheddar in at the end.
Recipe tips and notes
- Mash a few of the potatoes against the side of the pot for a thicker soup.
- Don't let the soup boil after adding the sour cream, or it may split.
- Taste before seasoning, as the bacon and stock may have salted the soup enough already.
What to serve with bacon potato soup
- Crusty bread or a wedge of my rosemary focaccia
- Buttered sourdough or soda bread
- A sharp green salad with mustard dressing
Leftovers and storage
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the hob over low heat, stirring now and then. Don't let it come to a boil to prevent splitting.
- I wouldn't freeze this one. Both the soured cream and the potatoes turn grainy on thawing.
More recipes you'll love
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Bacon Potato Soup
Ingredients
- 6 bacon rashers, chopped
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 3 celery stalks, finely chopped
- 2 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- ¼ teaspoon red chili flakes
- 4 tablespoons plain flour
- 4 cups (1000 ml) chicken stock
- 1 ½ pound (700 g) potatoes, peeled and cubed
- ½ cup (125 g) soured cream
- Salt and freshly ground black pepper to taste
Instructions
- Fry the chopped bacon in a large pot or Dutch oven over medium heat for 8-10 minutes until crisp and golden. Remove with a slotted spoon to a plate lined with kitchen paper, leaving the fat in the pot.6 bacon rashers
- Spoon off all but about 2 tablespoons of the bacon fat. Add the onion, carrot and celery and cook for 6-8 minutes over medium heat until softened.1 medium onion1 medium carrot3 celery stalks
- Stir in the garlic, fresh thyme and red chilli flakes and cook for a further minute until fragrant.2 large garlic cloves1 tablespoon fresh thyme¼ teaspoon red chili flakes
- Sprinkle over the plain flour and stir constantly for 1-2 minutes to toast it.4 tablespoons plain flour
- Pour in the chicken stock gradually, stirring and scraping the bottom of the pot to lift any stuck bits, then add the cubed potatoes.4 cups chicken stock1 ½ pound potatoes
- Bring to a boil, then lower the heat and simmer for 15-18 minutes, partially covered, until the potatoes are fork-tender.
- Place the soured cream in a small bowl and stir in a ladle of the hot soup to temper it. Turn off the heat and stir the mixture back into the pot. Add most of the cooked bacon back to the pot.½ cup soured cream
- Season with salt and freshly ground black pepper to taste. Serve topped with the remaining crispy bacon.Salt and freshly ground black pepper to taste
Notes
- Mash a few of the potatoes against the side of the pot for a thicker soup.
- Don't let the soup boil after adding the sour cream or it may split.
- Taste before seasoning, as the bacon and stock may have salted the soup enough already.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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