Stovetop bacon potato soup is a thick, creamy pot of tender potatoes, crisp bacon, and sharp cheddar that comes together in about forty minutes. It takes ten minutes to prepare, cooks in one Dutch oven, and serves six.
Potatoes are boiled first so they stay in neat chunks, then a butter and flour base is whisked with milk and broth for a smooth, velvety soup. Sour cream and cheese go in last, and a shower of green onions and extra bacon finishes each bowl.
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Why This Stovetop Bacon Potato Soup Recipe Works
Boiling the potatoes separately keeps them intact, so the soup has tender chunks instead of a gummy texture.
Cooking the onion in the butter and bacon fat gives the base a savory depth that plain broth cannot match.
The soup is ready in less than an hour with ordinary ingredients, making it ideal for a weeknight.
Ingredients for Stovetop Bacon Potato Soup
- You need four large potatoes, peeled and cubed, eight ounces of bacon cut into bite size pieces, four tablespoons of unsalted butter, half a chopped onion, and two minced garlic cloves.
- The liquid base is a quarter cup of flour, two and a half cups of whole milk, and two and a half cups of chicken broth, finished with one cup of shredded cheddar, three quarters of a cup of sour cream, salt, pepper, and green onions.
Potatoes. Russets or Yukon Golds both turn creamy.
Bacon. It adds smoke and crisp texture.
Butter and flour. They create a smooth, thick base.
Milk and broth. They make the soup creamy but not too heavy.
Sour cream and cheddar. They add tang and richness.
How to Make Stovetop Bacon Potato Soup
1. Boil the potatoes. Cover the cubed potatoes with one inch of water in a pot, add half a teaspoon of salt, and cook for eight to ten minutes until a knife slides in easily, then drain.
2. Cook the bacon. Cook the bacon in a Dutch oven until crisp, move it to a plate, and leave about one tablespoon of fat in the pot.
3. Soften the onion. Add the butter and onion and cook until tender, then add the garlic for thirty seconds.
4. Make the base. Whisk in the flour, then slowly pour in the milk and broth, whisking constantly, and bring the soup to a gentle boil.
5. Season. Add the potatoes, one teaspoon of salt, and a quarter teaspoon of pepper.
6. Finish. Stir in the sour cream, cheddar, and half of the bacon, then remove the pot from the heat and serve topped with the rest.
Whisk constantly as the milk goes in, adding it in a slow stream. Flour clumps when it meets a large amount of cold liquid at once, but a slow pour lets the starch spread evenly. If you do find lumps, whisk harder or press the soup through a fine strainer before adding the potatoes.
Keep the soup at a gentle simmer once the dairy is in. A hard boil can curdle the sour cream and turn the soup grainy. Take the pot off the heat before stirring in the sour cream and cheese, and let the residual warmth melt them smoothly.
How to Serve Stovetop Bacon Potato Soup
Serve the soup in warm bowls with oyster crackers or a slice of toasted sourdough. For more potato soup ideas, try loaded potato soup with bacon, Dutch oven ham and potato soup, beer cheese potato soup, or chicken corn chowder with potatoes.
How to Store and Reheat Stovetop Bacon Potato Soup
Cool the soup completely, then refrigerate it in an airtight container for up to four days. Reheat over medium low heat, stirring, and loosen it with milk or broth as needed. Freezing works for up to three months, but the potatoes may soften and the sour cream can look grainy, so whisk well after thawing.
Tips and Variations for Stovetop Bacon Potato Soup
Flag the allergens. This soup contains milk, wheat, and pork, and bacon may carry added allergens, so check every label.
Do not taste undercooked potatoes. Test with a knife first, and check the soup only after it has heated through.
Check the temperature. Reheat leftovers to 165 F.
Cut evenly. Even cubes finish at the same time.
Save the fat. One spoonful of bacon fat is plenty.
Try other cheeses. Pepper jack or Colby work well.
Thin as needed. Add broth for a looser soup.
Check trusted guidance. Read the University of Wisconsin Extension leftovers guidance for safe handling of soup.
For a thicker soup, mash a handful of the cooked potatoes against the side of the pot, or blend about one cup of the soup and stir it back in. This releases starch and gives the soup extra body without more flour. Leave plenty of chunks so the texture stays interesting.
You can swap the bacon for diced ham or smoked sausage, or leave it out and use vegetable broth for a meatless version. Add a pinch of garlic powder or a dash of hot sauce if you want more punch. Fresh chives or parsley on top add a bright finish.
Frequently Asked Questions About Stovetop Bacon Potato Soup
How do you stop stovetop bacon potato soup from being lumpy?
Whisk the flour into the fat first and add the liquid slowly while whisking.
Can you make stovetop bacon potato soup ahead of time?
Yes. Make it a day early and reheat slowly, thinning with milk.
Can you freeze stovetop bacon potato soup?
Yes, for up to three months, but it tastes nicer fresh.
What potatoes work well?
Russet and Yukon Gold are both good choices.
Can I use half and half?
Yes. Replace the milk for a richer soup.
Stovetop Bacon Potato Soup
Equipment
- Dutch oven
- Whisk
- Stockpot
Ingredients
Main Ingredients
- 4 large potatoes peeled and cubed
- 8 oz bacon cut into bite size pieces
- 4 tbsp unsalted butter
- ½ medium onion finely chopped
- 2 cloves garlic minced
- ¼ cup all purpose flour
- 2 cup whole milk plus 1/2 cup more
- 2 cup chicken broth plus 1/2 cup more
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 1 tsp salt plus 1/2 tsp for the potato water
- ¼ tsp black pepper
- 2 tbsp sliced green onions for serving
Instructions
Cooking
- Boil. Boil the potatoes for 8 to 10 minutes and drain.
- Cook. Cook the bacon until crisp, then cook the onion in butter with the garlic.
- Whisk. Whisk in the flour, then the milk and broth, and bring to a gentle boil.
- Combine. Add the potatoes, salt, and pepper.
- Finish. Stir in the sour cream, cheddar, and half the bacon and serve with the rest.
