Creamy Potato Soup with Bacon (No Heavy Cream)

Prep: 15 minutes   Cook: 40 minutes   Total: 55 minutes   Yield: 6 bowls

Ingredients

• 6 strips bacon (about 3 ounces), chopped
• 1 medium yellow onion, diced (about 1 cup)
• 2 garlic cloves, minced
• 2 pounds Yukon Gold potatoes, scrubbed and diced into ½-inch pieces
• 4 cups reduced-sodium chicken broth
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 1 cup 2% milk
• 2 tablespoons chopped chives or scallions, for serving (optional)

Directions

1. In a 5-quart soup pot over medium heat, cook the chopped bacon for 8 to 10 minutes, stirring occasionally, until crisp. Transfer it to a paper-towel-lined plate. Pour off the fat, leaving about 1 tablespoon in the pot.
2. Add the onion and cook for about 5 minutes, stirring, until softened. Add the garlic and stir for 30 seconds, just until fragrant.
3. Add the diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Partly cover and cook 18 to 22 minutes, until the largest potato pieces are easily pierced with a fork.
4. Turn off the heat. Mash about one-third to one-half of the potatoes against the side of the pot with a potato masher. For a smoother soup, briefly use an immersion blender, leaving some potato pieces intact. Do not overblend or the starch can turn gluey.
5. Stir in the milk and warm over low heat for 2 to 3 minutes, without boiling. Taste and adjust salt and pepper. Ladle into six bowls and top with bacon and chives just before serving.

Practical tips and variations

• Potato choice: Yukon Golds hold some shape and mash smoothly. Russets work too but break down more quickly; begin checking them a few minutes earlier.
• Thickness: Mash more potatoes for a thicker bowl, or add warm broth a few tablespoons at a time to loosen it. Avoid adding flour before seeing how thick it gets naturally.
• Milk swap: Whole milk makes it slightly richer. For a dairy-free version, use unsweetened plain oat milk and check that the bacon and broth meet your dietary needs.
• Vegetarian version: Omit the bacon, sauté the onion in 1 tablespoon olive oil, use vegetable broth, and finish with smoked paprika for a savory note.
• Frozen potatoes? Diced frozen potatoes can work, but they vary in size and softness. Simmer until tender and use the same mash-to-thicken method.

Common questions

Can I make potato soup without heavy cream?

Yes. This version uses milk for richness and mashed potatoes for thickness. Heat the milk gently at the end so it stays smooth.

Do I need to peel the potatoes?

No. Thin-skinned Yukon Golds can be scrubbed and left unpeeled for a rustic texture. Peel them if you prefer a completely smooth finish.

Why is my soup too thin?

The potatoes may need a few more minutes to soften. Mash another cup of cooked pieces and let the soup sit for 5 minutes before adding anything else; it thickens as it cools slightly.

Storage and reheating

Refrigerate the soup and bacon separately in shallow, covered containers within 2 hours. Use refrigerated soup within 3 to 4 days. Reheat on the stovetop over medium-low heat, stirring and adding a splash of milk or broth if needed, until it reaches 165°F. Re-crisp the bacon separately or sprinkle it on after reheating. Dairy-based potato soup can become grainy after freezing, so refrigeration is the better option.

Estimated nutrition

Per bowl, before optional extra toppings: approximately 230 calories, 9 g protein, 34 g carbohydrate, 7 g fat, 4 g fiber, and 620 mg sodium. This is an estimate; bacon, broth, milk, potato size, and portions change the numbers.