There is something about a thick, filling potato and bacon soup that just hits differently on a cold evening. This recipe has become a firm favourite in my house — it is warming, filling, and honestly one of the most satisfying things you can make with ingredients you probably already have sitting in your kitchen.
Whether you are cooking for the family on a weeknight or batch-cooking something to keep you going through the week, this easy potato and bacon soup recipe delivers every single time. The potatoes break down into a beautifully thick base, the bacon adds a lovely smoky depth, and a handful of simple aromatics brings it all together.
Best of all? You do not need any fancy equipment. A large pot, a knife, and a wooden spoon are all it takes. Let me show you how I make mine!
Why You'll Love This Recipe
This is one of those recipes that ticks every box. It is budget-friendly, made from scratch, and genuinely delicious. Here is why it earns a permanent spot in the dinner rotation:
Floury potatoes like Sebago, Desiree, or Coliban break down beautifully when cooked and give you that naturally thick, creamy texture without needing cream. Waxy potatoes like Kipfler hold their shape better, which is great if you prefer a chunkier soup.
Cooking the bacon first and letting it release its fat into the pot is where so much of the flavour comes from. That smoky, savoury base is what makes this soup taste like it has been simmering all day even though you made it in under an hour.
Stock can vary quite a bit in saltiness depending on the brand. Always taste your soup before seasoning and adjust accordingly. I always add a little more pepper than I think I need — it really lifts the whole bowl.
Honestly, a thick crusty sourdough or a warm bread roll is practically a requirement here. You will want something to mop up every last drop.
Below is everything that goes into this thick potato and bacon soup. I have kept it simple so there is no special shopping trip required.
✅ Quick Tip: Read through the entire recipe before you start cooking. It will help you understand the timing and have everything prepped and ready to go — this makes the whole process so much smoother.
Prepare your vegetables and bacon. Peel and dice the potatoes into roughly even 2–3 cm pieces. Dice the onion and crush the garlic. Roughly chop the bacon. Having everything prepped before you start makes this a smooth, easy cook.
Cook the bacon. In a large heavy-based pot over medium heat, add your butter or oil. Once hot, add the onion and diced bacon and cook for 3–4 minutes until it starts to crisp and releases its lovely smoky flavour. Add the bacon bone to the pot and the crushed garlic and cook for a further minute until fragrant
Add the stock powder and potatoes. Add the stock powder to the pot, then add the diced potatoes to the pot and pour enough water to cover the potatoes. Add some pepper and salt and stir to combine. Cover the pot and bring to the boil, then reduce to a steady simmer. Cook for 20–25 minutes, or until the potatoes are very tender and breaking apart when pressed with a spoon. Remove the bacon bone from the pot and take off any bacon on the bone, and set aside.
Blend to your preferred texture. At this stage, you can either use a potato masher to break the soup down into a chunky, rustic texture, or use a stick blender (carefully!) to blend it smooth and velvety. I love it somewhere in between — mostly smooth with a few chunks for texture. Add the meat from the bacon bone back in the pot, as well as the finely chopped potatoes we set aside earlier. Cook for 10 minutes.
Stir in the cream (Optional) and season. Reduce the heat to low. Pour in the thickened cream but this part is completely optional and stir through. Season generously with salt and pepper. Let it gently warm through for 3–5 minutes — do not boil after adding the cream.
Serve and enjoy! Ladle into bowls and sprinkle with fresh chives or parsley if using. Serve with thick slices of crusty bread.
If this potato and bacon soup hit the spot, here are a few more recipes from Creating Dishes you might enjoy:
If you make this recipe, I would love to hear how it went! Leave a comment below, tag #creatingdishes on Instagram, or head over to the Creating Dishes YouTube channel and let me know how yours turned out.
Happy cooking! 🍲
Prepare your vegetables and bacon. Peel and dice the potatoes into roughly even 2–3 cm pieces. Dice the onion and crush the garlic. Roughly chop the bacon. Having everything prepped before you start makes this a smooth, easy cook.
Cook the bacon. In a large heavy-based pot over medium heat, add your butter or oil. Once hot, add the onion and diced bacon and cook for 3–4 minutes until it starts to crisp and releases its lovely smoky flavour. Add the bacon bone to the pot and the crushed garlic and cook for a further minute until fragrant
Add the stock powder and potatoes. Add the stock powder to the pot, then add the diced potatoes to the pot and pour enough water to cover the potatoes. Add some pepper and salt and stir to combine. Cover the pot and bring to the boil, then reduce to a steady simmer. Cook for 20–25 minutes, or until the potatoes are very tender and breaking apart when pressed with a spoon. Remove the bacon bone from the pot and take off any bacon on the bone, and set aside.
lend to your preferred texture. At this stage, you can either use a potato masher to break the soup down into a chunky, rustic texture, or use a stick blender (carefully!) to blend it smooth and velvety. I love it somewhere in between — mostly smooth with a few chunks for texture. Add the meat from the bacon bone back in the pot, as well as the finely chopped potatoes we set aside earlier. Cook for 10 minutes.
Stir in the cream (Optional) and season. Reduce the heat to low. Pour in the thickened cream, but this part is completely optional, and stir it through. Season generously with salt and pepper. Let it gently warm through for 3–5 minutes — do not boil after adding the cream.
Serve and enjoy! Ladle into bowls and sprinkle with fresh chives or parsley if using. Serve with thick slices of crusty bread.
Enjoy!
Floury potatoes like Sebago, Desiree, or Coliban break down beautifully when cooked and give you that naturally thick, creamy texture without needing a huge amount of cream. Waxy potatoes like Kipfler hold their shape better, which is great if you prefer a chunkier soup.
Cooking the bacon first and letting it release its fat into the pot is where so much of the flavour comes from. That smoky, savoury base is what makes this soup taste like it has been simmering all day even though you made it in under an hour.
Stock can vary quite a bit in saltiness depending on the brand. Always taste your soup before seasoning and adjust accordingly. I always add a little more pepper than I think I need — it really lifts the whole bowl.
Honestly, a thick crusty sourdough or a warm bread roll is practically a requirement here. You will want something to mop up every last drop.
