Bacon sour cream potato soup combines tender cubed potatoes, crisp bacon, and a creamy cheddar base finished with a spoonful of tang. It takes twenty minutes to prepare, cooks slowly in the crockpot, and serves six.
The potatoes simmer in broth until soft, then a quick butter and flour mixture turns the milk into a thick, velvety soup. Sour cream goes in at the end for brightness, and a handful of green onions on top makes every bowl feel finished.
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Why This Bacon Sour Cream Potato Soup Recipe Works
Slow cooking makes the potatoes completely tender, so they mash lightly into the broth and thicken it.
Bacon adds smoky, salty depth that flavors the soup from the first spoonful to the last.
Sour cream gives a cool tang that balances the cheddar and the rich milk base.
Ingredients for Bacon Sour Cream Potato Soup
- The base is two pounds of peeled potatoes cut into one inch cubes, two cups of chicken broth, eight ounces of cooked bacon in bite size pieces, half a medium chopped onion, and two minced garlic cloves.
- The creamy part uses four tablespoons of unsalted butter, a quarter cup of flour, two cups of whole milk, one cup of shredded cheddar, and three quarters of a cup of sour cream, seasoned with salt and pepper.
Potatoes. They soften and give the soup body.
Bacon. It adds smoke and salt.
Butter and flour. They thicken the milk into a smooth base.
Cheddar. It melts into a sharp, savory richness.
Sour cream. It adds tang and creaminess.
How to Make Bacon Sour Cream Potato Soup
1. Load the crockpot. Add the potatoes, broth, bacon, onion, garlic, salt, and pepper to the slow cooker.
2. Cook. Cover and cook on high for three to four hours or on low for five to six hours until the potatoes are fork tender.
3. Mash lightly. Mash some of the potatoes right in the pot for a creamier texture.
4. Add the thickener. Whisk the flour into the melted butter, whisk in the milk, and stir the mixture into the pot.
5. Finish cooking. Cook for thirty minutes to one hour on low until the soup is thick and creamy.
6. Add the dairy. Stir in the cheddar and sour cream until melted, then top with green onions.
Cook the bacon before it goes in the pot so it stays flavorful and does not leave a greasy layer. Drain it on paper towels, then crumble it. Save a few pieces for topping each bowl so you get a bit of crunch against the soft potatoes.
Whisk the flour into the melted butter before the milk goes in. Raw flour dropped straight into hot soup can clump. A smooth mixture thickens evenly and cooks out its raw taste during the final half hour, and it gives the soup a glossy, velvety look.
How to Serve Bacon Sour Cream Potato Soup
Serve the soup hot with extra bacon, cheddar, and green onions, plus crackers or warm biscuits on the side. For more creamy soups, try cheesy broccoli and potato soup, honey bacon roasted potatoes, corn chowder with bacon, or ground beef potato soup.
How to Store and Reheat Bacon Sour Cream Potato Soup
Refrigerate the cooled soup in an airtight container for three to four days. Reheat on the stove over low heat, stirring often, and add a splash of milk if it tightens up. The soup can be frozen for up to three months, though the sour cream may look slightly grainy, so whisk well while it warms.
Tips and Variations for Bacon Sour Cream Potato Soup
Flag the allergens. This soup contains milk, wheat, and pork products, and bacon may contain added allergens, so check every label.
Do not taste undercooked bacon. Cook bacon fully, and check the soup only once the potatoes are tender and the soup is hot.
Check the temperature. Reheat leftovers to 165 F before serving.
Cut evenly. One inch cubes cook at the same pace.
Choose the cheese. Sharp cheddar gives the most flavor.
Add sour cream last. Heat can make it curdle.
Season at the end. Bacon and cheese are salty, so taste first.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage of soups.
If you would rather cook the soup on the stove, simmer the potatoes in the broth in a large pot for about twenty minutes, then continue with the butter, flour, and milk. The soup will be ready in under an hour and tastes nearly the same, with a slightly fresher potato flavor.
Make it a loaded version by adding a cup of cooked ham, diced celery, or a handful of frozen corn. These blend in easily and stretch the soup into a full meal. Add a pinch of smoked paprika or a dash of hot sauce at the end if you like a little heat.
Frequently Asked Questions About Bacon Sour Cream Potato Soup
How do you keep bacon sour cream potato soup from curdling?
Stir in the sour cream off the heat and do not let the soup boil afterward.
Can you make bacon sour cream potato soup ahead of time?
Yes. Make it a day early and reheat gently, adding milk as needed.
Can you freeze bacon sour cream potato soup?
Yes, but the dairy may separate a little, so whisk it well after thawing.
Which potatoes should I use?
Russet or Yukon Gold both work well.
How can I thicken the soup more?
Mash more potatoes or simmer a little longer.
Bacon Sour Cream Potato Soup
Equipment
- Slow cooker
- Whisk
Ingredients
Main Ingredients
- 2 lb potatoes peeled and cut into 1 inch cubes
- 2 cup chicken broth
- 8 oz bacon cooked and cut into bite size pieces
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 1 tsp salt
- ¼ tsp black pepper
- 4 tbsp unsalted butter melted
- ¼ cup all purpose flour
- 2 cup whole milk
- 1 cup shredded cheddar cheese
- ¾ cup sour cream
- 2 tbsp sliced green onions for serving
Instructions
Cooking
- Load. Add the potatoes, broth, bacon, onion, garlic, salt, and pepper to the slow cooker.
- Cook. Cover and cook on high for 3 to 4 hours until the potatoes are tender, then mash some.
- Thicken. Whisk the flour into the butter, whisk in the milk, and stir it into the pot.
- Simmer. Cook on low for 30 to 60 minutes until thick.
- Finish. Stir in the cheddar and sour cream and top with green onions.
