The Art of Creamy Potato Bacon Soup Perfection

Rendering Perfect Bacon

Learn the technique of slowly cooking bacon to achieve maximum crispiness while extracting flavorful fat that becomes the aromatic base for building layers of savory depth.

Building Aromatic Foundation

Master the art of sautéing onions and garlic in bacon fat to create a flavor base that infuses every element of the soup with rich, savory complexity.

Achieving Ideal Potato Texture

Discover the perfect balance of simmering time and partial mashing technique that creates a soup with both creamy smoothness and satisfying chunky texture.

Incorporating Dairy Without Curdling

Learn the crucial temperature control method for adding cream and milk at just the right moment to create silky smoothness without separation or curdling.

Creating Restaurant-Quality Garlic Toast

Perfect the timing and technique for baking golden, crispy garlic toast that provides the ideal textural complement and serving vessel for scooping up creamy soup.

Mastering the Perfect Creamy Potato Bacon Soup

Potato Selection: Yukon gold potatoes are ideal for this soup because they have a naturally buttery flavor and creamy texture that holds up well during cooking without becoming gluey like russets can.

Bacon Quality: Use thick-cut, high-quality bacon for the best flavor and texture. Applewood smoked bacon adds a subtle sweetness that complements the creamy base perfectly.

Consistency Control: For a thicker soup, mash more potatoes or simmer uncovered longer to reduce liquid. For a thinner consistency, add additional chicken broth or milk to reach your preferred texture.

Make-Ahead Option: This soup stores beautifully in the refrigerator for up to 4 days. The flavors actually deepen overnight. Reheat gently on the stovetop, stirring frequently and adding milk if needed.

Flavor Variations: Try adding 1 cup of sharp cheddar cheese for a loaded potato soup version, or stir in 2 tablespoons of sour cream per bowl for extra tanginess.

Avoid Curdling: When adding the cream and milk, make sure the soup is at a gentle simmer, not a rolling boil, to prevent the dairy from curdling and separating.

Creamy Potato Bacon Soup with Crispy Garlic Toast and Fresh Herb Garnish

Name: Creamy Potato Bacon Soup with Crispy Garlic Toast and Fresh Herb Garnish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: For the Soup Base:; 6 slices thick-cut bacon, chopped; 1 large yellow onion, diced; 3 cloves garlic, minced; 3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch cubes; 4 cups low-sodium chicken broth; 2 cups whole milk; 1 cup heavy cream; 3 sprigs fresh thyme; 2 bay leaves; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; For the Garlic Toast:; 1 French baguette, sliced diagonally into 1-inch thick slices; 4 tablespoons unsalted butter, melted; 2 cloves garlic, minced; 2 tablespoons fresh parsley, chopped; For Garnish:; 1/4 cup fresh parsley, finely chopped; Extra crispy bacon pieces; Freshly cracked black pepper; For Special Equipment:; Large Dutch oven or heavy-bottomed pot; Potato masher or immersion blender; Baking sheet for garlic toast

The ultimate creamy potato bacon soup featuring tender Yukon gold potatoes, crispy applewood smoked bacon, and fresh thyme. This comfort soup combines the rich smokiness of bacon with the velvety smoothness of cream, creating an unforgettable cozy meal experience that elevates the classic potato soup to extraordinary heights perfect for weeknight dinners, cold weather comfort, or any time you crave the perfect balance of hearty texture and indulgent creaminess.

Prep Time

15 Minutes

Cook Time

30 Minutes

Total Time

45 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Soup Base:

6 slices thick-cut bacon, chopped

1 large yellow onion, diced

3 cloves garlic, minced

3 pounds Yukon gold potatoes, peeled and diced into 1/2-inch cubes

4 cups low-sodium chicken broth

2 cups whole milk

1 cup heavy cream

3 sprigs fresh thyme

2 bay leaves

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

For the Garlic Toast:

1 French baguette, sliced diagonally into 1-inch thick slices

4 tablespoons unsalted butter, melted

2 cloves garlic, minced

2 tablespoons fresh parsley, chopped

For Garnish:

1/4 cup fresh parsley, finely chopped

Extra crispy bacon pieces

Freshly cracked black pepper

For Special Equipment:

Large Dutch oven or heavy-bottomed pot

Potato masher or immersion blender

Baking sheet for garlic toast

Instructions

In a large Dutch oven over medium heat, cook the chopped bacon until crispy, about 8-10 minutes, stirring occasionally to ensure even cooking. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate, reserving 2 tablespoons of bacon fat in the pot.

Add the diced onion to the bacon fat and sauté for 5 minutes until softened and translucent. Add minced garlic and cook for 1 additional minute until fragrant, stirring constantly to prevent burning.

Add the diced potatoes to the pot and stir to coat with the bacon fat and aromatics. Pour in the chicken broth and add the fresh thyme sprigs and bay leaves. Bring to a boil over high heat, then reduce to a simmer.

Cover and simmer for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife. Remove and discard the thyme sprigs and bay leaves.

Using a potato masher, partially mash the potatoes to your desired consistency, leaving some chunks for texture. Alternatively, use an immersion blender to blend about one-third of the soup for a creamier base while keeping texture.

Stir in the whole milk and heavy cream, then add the reserved crispy bacon (saving some for garnish). Season with kosher salt and freshly ground black pepper. Simmer uncovered for 5 minutes to allow flavors to meld, stirring occasionally.

While the soup finishes, preheat your oven to 400°F. Arrange baguette slices on a baking sheet. Mix melted butter with minced garlic and brush generously over each slice. Bake for 8-10 minutes until golden brown and crispy.

Remove garlic toast from the oven and immediately sprinkle with chopped fresh parsley. Ladle the hot soup into bowls, garnish with reserved crispy bacon, fresh parsley, and cracked black pepper. Serve each bowl with two slices of crispy garlic toast.

For best results, serve immediately while the soup is hot and the garlic toast is crispy. The soup can be gently reheated on the stovetop over low heat, adding a splash of milk if needed to adjust consistency.

Creamy Potato Bacon Soup with Crispy Garlic Toast and Fresh Herb Garnish

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Creamy Potato Bacon Soup Perfection

Creamy Potato Bacon Soup with Crispy Garlic Toast and Fresh Herb Garnish

Ingredients

Instructions