There are some dishes that just wrap you up like a warm blanket on a chilly evening, and for me, classic creamy potato soup with bacon is at the top of that list. It’s hearty, incredibly satisfying, and feels like a hug in a bowl. I mean, who can resist tender potatoes swimming in a rich, velvety base, topped with crispy, salty bacon?

But if you’ve ever made potato soup before, you might have run into the dreaded “mushy potato” problem. Instead of distinct, tender pieces, you end up with something closer to mashed potato broth. I used to struggle with this too! Over the years, I’ve tweaked my method and discovered a simple, crucial step that guarantees perfectly cooked potatoes every time, keeping their shape while still being wonderfully tender. This recipe delivers that ideal texture alongside incredible flavor.

Why This Creamy Potato Soup Recipe is a Keeper

This isn’t just another potato soup recipe. It’s designed for maximum comfort and deliciousness, with a focus on getting the texture just right. Here’s why you’ll find yourself coming back to it again and again:

Perfect Potato Texture: Say goodbye to mush! Our key technique ensures the potatoes are tender but still hold their shape beautifully.
Rich, Creamy Base: The combination of broth and cream creates a luxurious, smooth soup that clings to every potato piece.
Flavorful Foundation: Starting with bacon and aromatics builds a deep, savory base that elevates the whole dish.
Simple Ingredients: You likely have most of these staples in your pantry already.
Satisfying & Hearty: It’s substantial enough to be a meal on its own, especially when paired with a good piece of bread.

Gathering Your Ingredients for the Best Creamy Potato Soup

Creating this comforting soup starts with selecting fresh, quality ingredients. Each component plays an important role in building the layers of flavor and achieving that perfect creamy texture without resorting to gloopy thickeners. It’s a simple list, but paying attention to a few details makes all the difference.

We begin with the foundation of savory goodness: bacon. Not only does it add irresistible salty, smoky notes throughout the soup, but we also use a bit of the rendered fat to sauté our aromatics, adding depth right from the start. Next up are the flavor builders – onion and garlic. These kitchen workhorses provide the essential aromatic base, sweetening as they cook down and infusing the broth with comforting flavor.

The liquid base comes from broth – either chicken or vegetable. Using broth instead of just water adds significant flavor right away. For the stars of the show, we need potatoes. Using small, waxy varieties like gold or red potatoes is key to preventing mushiness. Their texture holds up much better during simmering compared to starchier potatoes like Russets. Cutting them into similar-sized pieces ensures they cook evenly.

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Finally, the creamy element comes from heavy cream or half-and-half. This is added at the end to enrich the soup and provide that signature velvety mouthfeel. A sprinkle of fresh parsley at the end adds a burst of color and fresh, herbaceous flavor that cuts through the richness. And of course, salt and black pepper are essential for seasoning, bringing all the flavors into balance.

8 ounces bacon
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
2 pounds small gold or red potatoes, halved or quartered
1 cup heavy cream or half-and-half
1/4 cup fresh parsley, chopped
Salt to taste
Black pepper to taste

Crafting Your Creamy Potato Soup: Step-by-Step Perfection

Ready to create this bowl of cozy comfort? The process is straightforward, but paying close attention, especially to the potato cooking time, is what unlocks that perfect texture we talked about. Let’s walk through it together, focusing on the ‘why’ behind each step.

Render the Bacon: Start by placing your bacon in a large pot or Dutch oven over medium heat. Cook it patiently, stirring occasionally, until it becomes wonderfully crispy. This renders out the fat, which is essential for flavor. Once crispy, use a slotted spoon to remove the bacon pieces, setting them aside on a plate lined with paper towels. They’ll become our crispy topping later. Leave about 2 tablespoons of the rendered fat in the pot – this is liquid gold for sautéing! Crumble the cooled bacon once it’s ready.
Build the Flavor Base with Aromatics: Add the chopped onion to the pot with the reserved bacon fat. Cook over medium heat, stirring occasionally, until the onions soften and turn translucent, which should take about 5-7 minutes. This step develops their sweetness. Now, stir in the minced garlic. Cook for just about 1 minute more, until you can really smell that fragrant garlic aroma. Be careful not to let it brown or burn, as burnt garlic can taste bitter.
Introduce the Broth: Pour in the chicken or vegetable broth. Use your spoon to scrape up any browned bits stuck to the bottom of the pot – this is called deglazing, and it adds even more flavor to the soup base. Bring the broth mixture up to a gentle simmer over medium heat.
The Secret to Perfect Potatoes: This is the critical step to avoid mushy potatoes! Add your halved or quartered potatoes directly to the simmering broth. Make sure they are submerged. Now, here’s the trick: cook them uncovered for approximately 15-20 minutes, or until they are just tender when you pierce one with a fork. The key is to stop cooking before they become so soft that they start to fall apart easily. Watch them closely during this time – the exact cooking time will depend on the size of your potato pieces and the potato type. Testing a piece around the 15-minute mark is a good idea. As soon as they’re fork-tender but still intact, you’re ready for the next step.
Add the Creaminess: Reduce the heat to low. Gently stir in the heavy cream or half-and-half. Heat the soup slowly, stirring occasionally, until it is warmed through to your desired temperature. It’s very important not to bring the soup to a hard boil after adding the cream. High heat can cause the dairy to separate or curdle, ruining that beautiful creamy texture.
Season for Deliciousness: Now it’s time to taste and season! Generously season the soup with salt and black pepper. Start with a little, stir, taste, and add more as needed until the flavors sing. The amount of salt needed will depend on the saltiness of your broth and bacon.
Serve and Garnish: Ladle the warm, creamy soup into bowls. For the perfect finishing touch, sprinkle each serving generously with the crumbled crispy bacon you set aside earlier and the fresh chopped parsley. The contrast in textures and flavors is wonderful.

Tips and Variations for Your Potato Soup

Once you’ve mastered the basic technique for no-mush potatoes, feel free to experiment and make this soup your own. Here are a few tips and ideas:

Potato Choice Matters: Stick to waxy potatoes like Yukon Gold, red potatoes, or even fingerlings for the best texture that resists turning to mash. Starchy Russets are better suited for creamy mashed potatoes, not soup where you want distinct chunks.
Don’t Skip the Bacon Fat: That little bit of bacon fat provides irreplaceable flavor for sautéing the vegetables. If you’re making a vegetarian version (see below), you’ll start with oil or butter instead.
Taste and Adjust Seasoning: Broths and bacon vary in saltiness. Always taste the soup right before serving and adjust the salt and pepper as needed.
Adding Vegetables: Want to sneak in more veggies? Cook finely diced carrots and celery along with the onion in step 2. Add corn or peas along with the cream in step 5.
Make it Cheesy: Stir in some shredded cheddar cheese or a blend of cheeses with the cream for a cheesy potato soup variation.
Thickening (Optional): If you prefer a thicker soup, you can remove about 1 cup of the cooked potatoes, mash them, and stir them back in. Alternatively, you can make a slurry of 1-2 tablespoons cornstarch mixed with a few tablespoons of cold water, stir it into the simmering soup (before adding cream), and let it thicken for a minute or two.

What to Serve With Creamy Potato Soup

This hearty soup can stand alone, but it’s even better with a few complementary sides. A crusty bread is perfect for dipping and soaking up every last drop. Try serving it alongside a simple green salad for a complete meal. Think about the cozy factor – anything that makes you feel warm and comforted pairs well.

Your Creamy Potato Soup Questions Answered (FAQ)

Got questions about making the perfect bowl of creamy potato soup? Here are some common queries and their answers:

Can I use Russet potatoes for this soup?

While you technically can, I strongly recommend using small gold or red potatoes. Russet potatoes are much starchier and tend to break down very easily in soup, leading to that mushy texture we’re trying to avoid. Gold and red potatoes hold their shape beautifully while still becoming tender.

How can I make this soup vegetarian?

To make a vegetarian version, simply omit the bacon. Start by sautéing the onion and garlic in a tablespoon or two of olive oil or butter. Use vegetable broth instead of chicken broth. For a smoky flavor substitute, you could add a pinch of smoked paprika along with the onions and garlic. Top with croutons or roasted chickpeas instead of bacon.

Can I freeze Creamy Potato Soup?

Cream-based soups can be tricky to freeze. The dairy can sometimes separate or become grainy when thawed and reheated. The potatoes might also become more mushy after freezing. If you plan to freeze, you might try freezing the soup before adding the cream, then stir in the cream when you reheat it. However, for the best texture, it’s ideal to enjoy this soup fresh or store leftovers in the refrigerator for a few days.

What’s the best way to store leftovers?

Allow the soup to cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid boiling.

Can I add cheese to this soup?

Absolutely! Adding cheese is a popular variation. Stir in about 1/2 to 1 cup of shredded cheddar cheese or your favorite melting cheese after you’ve added the cream and the soup is heated through. Stir until the cheese is melted and smooth.

Enjoy Your Homemade Creamy Potato Soup!

There you have it – a simple, reliable method for making the creamiest, most flavorful potato soup with bacon, free from the dreaded mushy potato problem. It’s the kind of recipe that warms you from the inside out and is guaranteed to become a favorite in your home. Give it a try the next time you’re craving comfort food.

Did you make this recipe? How did you like the no-mush potato secret? Share your experience in the comments below! We love hearing from you.