Updated January 2026 with additional FAQs, clearer reheating tips, and serving ideas.
This bowl of creamy potato soup with bacon and chives checks every box — smoky bacon, tender potatoes, a touch of cream, and those bright little pops of fresh chives on top. It’s everything you want on a cold day… especially when you’ve been insisting for weeks that “winter isn’t that bad yet,” only to realize you can’t feel your toes.
Simple Living ❤️ Country Style — one creamy spoonful at a time
If you’re building a winter soup rotation this year, don’t miss my Easy Homemade Tomato Soup — it’s another family favorite.
I’m German, and when I was growing up, potatoes were basically their own food group. I’d say 95% of our dinners had boiled potatoes on the plate. At this point, I’m convinced potatoes make up part of my genetic code — which is probably why this creamy potato soup feels like coming home.
When Rick comes in from the barn or back from fixing yet another fenceline with hands cold and shoulders dusted in frost, this is what’s waiting on the stove — the kind of homemade goodness that makes you forget how long winter can be.
If you love hearty winter soups, you might also enjoy my Chicken & Wild Rice Soup.
📑 Table of Contents
- Why You’ll Love This Soup
- Ingredients
- How to Make Creamy Potato Soup
- Tips & Variations
- What to Serve with This Soup
- Storing & Reheating
- From The Grain Shed
- Final Thoughts
- FAQs
🥓 Why You’ll Love This Creamy Potato Soup with Bacon and Chives
- Classic comfort food: Creamy, smoky, and satisfying — like a loaded baked potato in soup form.
- Simple pantry ingredients: Butter, broth, potatoes… nothing fancy, just the good stuff.
- Family-approved: Even picky eaters come back for seconds.
- Perfect for cold-weather evenings: The kind of dinner that warms you from the inside out.
- Make-ahead friendly: Tastes even better the next day.
🥄 Ingredients
For the Soup
- 6 slices thick-cut bacon, chopped. Thick-cut is ideal because it crisps well and keeps its texture in the soup.
- 2 tbsp butter
- 1 medium yellow onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2½ lbs Yukon Gold or Russet potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp smoked paprika (optional but amazing)
- ½ cup sour cream
Toppings
- Chopped chives
- Crispy bacon bits
- Shredded cheddar, mild or sharp
- Sour Cream
🍲 How to Make Creamy Potato Soup
Cook the bacon
👉 Tip: Thick-cut bacon works best because it crisps beautifully and doesn’t disappear into the soup.
In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
Sauté the aromatics
Add butter, onion, and celery. Cook until softened, about 5 minutes. Add garlic and cook 30 seconds more.
Add potatoes and broth
Stir in the potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a simmer, cover, and cook 12–15 minutes or until potatoes are tender.
Blend for creaminess
Use a potato masher or immersion blender to blend about half the soup. (Keep some chunks — they add great texture.) You can also blend it in a regular blender; just be sure to let it cool slightly so the steam doesn’t build pressure. Work in small batches, and hold the lid with a kitchen towel for safety.
🥔 Pro Tip: How to Make Your Potato Soup Thicker
If you like a thicker, heartier potato soup, try one of these easy tricks:
Mash more of the potatoes right in the pot
Blend a bit more of the soup with an immersion blender
Stir in extra sour cream for instant richness
Add a handful of shredded cheddar for a thicker, loaded-baked-potato effect
For ultra-thick soup: whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end until the soup thickens.
Add dairy
👉 Tip: Keep the heat low after adding the dairy — boiling can cause it to curdle, so let it warm gently.
Reduce the heat to low and stir in milk, cream, and sour cream until smooth.
Finish with bacon
Stir half the bacon back in. Save the rest for topping… unless you “taste test” a few pieces first.
Serve hot
Ladle into bowls and top with a dollop of sour cream, sharp cheddar cheese, bacon, and fresh chives or any other favorite toppings.
💡 Tips & Variations
- Extra rich: Add 1 cup of shredded sharp cheddar to the soup itself.
- Lighter version: Use half-and-half instead of cream.
- Add herbs: A pinch of thyme or rosemary works beautifully.
- Veggie boost: Toss in diced carrots or corn for color and sweetness.
- Gluten-free: Naturally GF — no flour or roux needed.
Adding cheddar turns this into a loaded baked potato soup situation real quick.
🍞 What to Serve with Creamy Potato Soup
A loaf of crusty French bread or a pan of homemade biscuits makes this bowl of soup a full meal. Add a simple green salad or roasted veggies for balance — or finish the evening sweetly with my Brown Butter Pistachio Cranberry Cookies (trust me, they’re the perfect cozy companion).
🧊 Storing & Reheating
Let leftovers cool completely, then store in an airtight container or jars.
- Fridge: Up to 4 days
- Freezer: Up to 2 months (texture softens slightly, but still delicious)
- Reheat: Warm gently on the stove with a splash of milk if it thickens
This soup is perfect to tuck a jar aside for Rick’s lunch — it’s even better the next day.
🍺 From The Grain Shed
On winter evenings, we like to take our bowls out to The Grain Shed, our backyard pub. The fire crackles, the dogs stretch out by our boots, and this smoky, creamy soup pairs perfectly with a cold hard cider.
Simple, hearty, and exactly the kind of comfort food that makes winter feel shorter.
💛 Final Thoughts
Some recipes fill your belly — this homemade soup fills your home. Creamy Potato Soup with Bacon and Chives is everything I love about winter cooking: humble ingredients, slow simmering, and that moment when everyone wanders in, drawn by the smell of bacon and butter.
Simple Living ❤️ Country Style — one creamy, comforting spoonful at a time.
If you try this creamy potato soup, I’d love to hear how it warmed up your kitchen. Leave a comment below and tell me how your family liked it!
📬If you love simple, cozy recipes like this one, join my email list! I send weekly kitchen inspiration, garden tips, and homestead stories — straight from Our Country Life to yours. 💛
More Hearty Soup Recipes You’ll Love
- The Best Creamy Chicken Wild Rice Soup – From Scratch with Tarragon & Dijon
- Easy Homemade Tomato Soup (Garden Fresh & Comforting!)
- Pasta Fagioli – How to Make this Ultimate Italian Comfort Food
- White Bean Italian Sausage Soup (Easy, Hearty & Flavorful)
This one lives in my Comfort Food collection — a whole shelf of meals like it, if you want more.
Creamy Potato Soup with Bacon and Chives – A Cozy Farmhouse Favorite
Ingredients
For the Soup
- 6 slices thick-cut bacon, chopped — thick-cut is ideal because it crisps well and keeps its texture in the soup.
- 2 Tbsp butter
- 1 medium onion, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 2 ½ pounds potatoes, Yukon Gold or Russet, peeled and diced
- 4 cup chicken broth
- 1 cup milk
- 1 cup heavy cream
- ½ cup sour cream
- ½ tsp salt (plus more to taste)
- ½ tsp black pepper
- ½ tsp paprika (optional but delicious)
For Serving
- Crispy bacon bits (reserved from earlier)
- Fresh chives
- Shredded cheddar cheese, mild or sharp (optional)
- Sour cream (optional)
Instructions
- Cook the bacon: In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of bacon fat in the pot.
- Sauté the aromatics Add the butter, onion, and celery. Cook for 5 minutes, or until softened. Add the garlic and cook for 30 seconds more.
- Add potatoes and broth: Stir in the diced potatoes, chicken broth, salt, pepper, and smoked paprika. Bring to a simmer, cover, and cook for 12–15 minutes or until the potatoes are fork-tender.
- Blend for creaminess: Use a potato masher or immersion blender to blend about half the soup, leaving some chunks for texture. If using a regular blender: let the soup cool slightly, blend in small batches, and hold the lid with a kitchen towel to prevent steam buildup.
- Add the dairy: Reduce heat to low and stir in the milk, heavy cream, and sour cream. Warm gently — do not boil — until smooth and creamy.
- Add bacon and adjust seasoning: Stir half of the cooked bacon back into the pot. Taste and adjust salt and pepper as needed.
- Serve: Ladle into bowls and garnish with cheddar cheese, crispy bacon, fresh chives and optional dollop of sour cream
Notes
- Potatoes: Yukon Golds create a naturally creamy texture; Russets produce a thicker, heartier soup.
- Cheesy Variation: Stir in 1 cup shredded sharp cheddar for a loaded baked potato flavor.
- Thinner Soup: Add additional milk or chicken broth to reach your desired consistency.
- Make Ahead: The soup thickens as it sits; add a splash of broth or milk when reheating.
- Slow Cooker: Sauté bacon and veggies first, then cook everything except dairy on LOW 6–7 hours or HIGH 3–4 hours. Add dairy at the end.
- Mash more of the potatoes right in the pot
- Blend a bit more of the soup with an immersion blender
- Stir in extra sour cream for instant richness
- Add a handful of shredded cheddar for a thicker, loaded-baked-potato effect
- For ultra-thick soup: whisk together 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in at the end until the soup thickens
Storage
- Refrigerator: 4 days in airtight containers
- Freezer: Up to 2 months (texture softens slightly)
- Reheat: Warm gently on the stove with a splash of milk or broth if needed
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❓ FAQs
Can I use leftover mashed potatoes?
Yes — stir them in during blending for extra creaminess.
What potatoes work best?
Yukon Golds give a silky texture. Russets make it thicker and heartier.
Can I make it dairy-free?
Yes — use full-fat coconut milk and olive oil instead of butter (flavor will shift slightly).
Can I make it ahead?
Definitely. It thickens as it sits, so add a splash of broth when reheating.
Can I make this soup in a slow cooker?
Yes! Sauté the bacon, onions, celery, and garlic on the stove first for the best flavor. Then add everything (except the dairy) to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours. Add the milk, cream, and sour cream at the end and warm gently.
Can I make this without bacon?
You can — though Rick may question your life choices.
Just swap the bacon for 2 tablespoons of butter or olive oil, and add a little smoked paprika for that missing smoky note.
Can I freeze creamy potato soup?
You can, but be prepared for a slightly softer texture once thawed. Stir well as it reheats and add a splash of broth or milk to bring it back to life. The flavor stays wonderful.
How do I keep milk or cream from curdling?
Keep the heat low after adding dairy and avoid boiling. Let it warm slowly, like it’s settling in for a nap.
Can I make potato soup thicker?
Yes! Mash more of the potatoes, blend a bit more of the soup, or stir in an extra spoonful of sour cream. You can even add a handful of shredded cheddar for that cheesy “loaded baked potato” vibe. If you like your soup really thick, whisk together a little cornstarch slurry and stir it in at the end.
Can I make it thinner or lighter?
Add extra broth or milk until you reach your perfect consistency.
(Though I’ll always argue the creamy version is the soul-warming best.)
Which potatoes work best for potato soup?
Yukon Golds give you a naturally creamy texture; Russets make the soup thicker and heartier. You really can’t lose either way.
What’s the best way to reheat potato soup?
Warm it slowly on the stove over low heat, adding a splash of broth or milk if it thickens. Stir often. Microwaving works in a pinch, but it’s not quite as magical.
Can I add cheese to this soup?
Absolutely — stir in 1 cup of shredded sharp cheddar after the dairy goes in. It becomes a “loaded baked potato soup” situation real quick.
Does this soup work for meal prep?
Yes! It meal-preps beautifully. Store it in individual jars for easy grab-and-go lunches (Rick-approved). And if you won’t have access to a microwave, tuck it into a good soup thermos — it stays hot for hours.
Hi, I’m Yvonne — the voice behind Our Country Life. I share from-scratch recipes, garden know-how, and simple living inspiration rooted in real farmhouse life. Thanks for being here ❤️
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