Serving Suggestions
I love serving this soup steaming hot in deep, pre-warmed bowls. The contrast of the hot soup with a cold, crisp garnish is wonderful. My absolute favorite way to finish it is with a handful of the reserved crispy bacon, a generous sprinkle of sharp shredded cheddar cheese, and a bright pop of color from freshly chopped chives or green onions. The cheese gets a little melty, the bacon adds crunch, and the chives bring a fresh, oniony note that cuts through the richness perfectly.
For sides, a simple, crusty piece of artisan bread or a warm, buttery dinner roll is non-negotiable in my house—it’s essential for wiping the bowl clean. If I’m making a bigger meal, I’ll pair it with a straightforward green salad dressed with a tangy vinaigrette. The acidity and freshness of the salad provide the ideal balance to the soup’s decadent creaminess, making the whole meal feel complete and wonderfully satisfying.
Variations & Customizations
This soup is wonderfully adaptable. When I want to sneak in some veggies, I add a couple of diced carrots and stalks of celery in with the onions. They add sweetness and texture. For a lighter version, I’ve swapped half the heavy cream for full-fat coconut milk—it sounds wild, but it works and adds a subtle, interesting flavor. You can also use Yukon Gold potatoes for a slightly creamier, buttery texture; they break down a bit more than russets, so you may not need to mash any.
For my friends who love a kick, adding a pinch of red pepper flakes with the garlic or a dash of hot sauce at the end is fantastic. I’ve also seen a version where leeks are used instead of onions for a milder, sweeter base—it’s delicious. And while chicken broth is my standard, a good vegetable broth works perfectly for a pescatarian version (just be sure to check your bacon substitute for flavor).
FAQ Section
Can I make this soup in a slow cooker?
Absolutely, and I do it often for easy weekends! I cook the bacon and sauté the onions on the stovetop first (this step is key for flavor—don’t skip it). Then, I transfer everything except the cream and cooked bacon to the slow cooker. Cook on low for 6-7 hours or high for 3-4 hours, until potatoes are tender. Stir in the cream and reserved bacon during the last 30 minutes of cooking to heat through.
What can I use if I don’t have heavy cream?
I strongly recommend using heavy cream for the best texture and flavor. However, in a bind, full-fat evaporated milk is the next best substitute. It has a similar richness and is less prone to curdling than regular milk. Do not use milk or half-and-half if you can avoid it; they can make the soup taste thin and are more likely to separate when heated.
My soup turned out too thin / too thick. How can I fix it?
No worries, both are easy fixes! If it’s too thin, let it simmer uncovered for an extra 10-15 minutes to reduce and concentrate. You can also make a quick slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water, then whisk it into the simmering soup until it thickens. If it’s too thick (especially after storage), simply whisk in additional broth, water, or cream, a quarter-cup at a time, until it reaches your preferred consistency.
Conclusion
This Potato and Bacon Soup is more than just a recipe to me; it’s a bowl of comfort that never fails to soothe and satisfy. From the first sizzle of bacon to the last spoonful, the process of making it is as rewarding as eating it. I hope you’ll give it a try in your own kitchen and that it brings as much warmth to your table as it has to mine. Don’t forget that final sprinkle of crispy bacon on top—you’ve earned it. Happy cooking!