• Bacon 300g of diced
  • Flour 40g
  • Salt 1 Tsp • 1 kcal
  • Chicken stock 350ml
  • Milk 500ml • 49 kcal
  • Little Potatoes 675g , quartered
  • Cheddar Cheese 200g shredded , plus extra for garnish
  • Green onions 2 , sliced, plus extra for garnish
  • Sour cream 50g
Calories refers to 100 gr of product

Potato Bacon Soup is incredibly creamy and easy to prepare soup with smoky bacon and tender potatoes. This is the definition of homemade comfort food at its best.

You’ll need a large soup pot and a whisk, but no other special equipment. As for ingredients, this soup gets a ton of flavor from smoky bacon, shredded cheddar cheese, and fresh green scallions. It gets its creamy, thick texture from a roux of butter and flour, plus tender new potatoes.

How to Make Potato Bacon Soup

Start by cooking diced bacon until crispy in a large soup pot. Pour out the bacon fat and reserve it in a bowl.

On a cutting board, cut the potatoes int quarters. Return the empty pot to medium heat with the bacon fat. Add the flour and cook for 1 minute, stirring. Pour in the chicken stock and use a whisk to mix the stock into the flour until smooth.

Add the milk and cook until thickened. Add the salt and whisk well. Fold in the potatoes and cook over low heat, covered, for 15 minutes.

Meanwhile, dice the scallions. When the potatoes are fork-tender, fold in the scallions and cheddar cheese and cook until the cheese is melted. Divide the soup between bowls and top with sour cream, more cheese, scallions and reserved cooked bacon. Enjoy!

Storing Potato Soup

This creamy soup is a great make-ahead recipe. Store it in the fridge for up to 5 days or in the freezer for up to three months. If frozen, let the soup thaw in the refrigerator overnight, then reheat it on the stove.

Best Potatoes to Use

Use small, tender new potatoes for this soup. They cook quickly and add soft texture without an especially starchy flavor.


Add the bacon to a pan and cook over a medium heat until crispy.

Remove bacon bits.

Drain off the bacon fat.

Return 60ml of bacon fat to the pan and then add the flour.

Stir to combine then cook for a further 60 seconds.

Add the Chicken stock, milk and salt and stir until thickened.

Add the quartered potatoes, cover with a lid and then cook on a low simmer for 20/25mins or until the potatoes are cooked.

Once the potatoes are tender and in the cheese and onions stir until melted.

Serve with a dollop of sour cream and sprinkle over the bacon pieces, some cheese and some more spring onions.