Easy Potato Soup with Bacon and Ham

Why This Potato Soup is So Special

Potato soup has a reputation for being comforting, and rightfully so. But what really makes this version special is the combination of crispy bacon, smoky ham hock, and sweet carrots. The bacon adds a delightful crunch and depth of flavor, while the ham hock imparts a rich, savory base that makes every spoonful feel like it’s packed with flavor. The carrots aren’t just for color—they bring a subtle sweetness that perfectly balances the smoky richness of the pork.

I’ve made this soup countless times, and one of my favorite things about it is how forgiving it is. You don’t need to be a pro in the kitchen to get it right. In fact, the best part is how easy it is to make something that tastes like you spent all day on it when it only takes about two hours (mostly hands-off time) to pull together.

Key Ingredients 

The ingredients for this soup are simple and accessible, but when combined, they create a perfect harmony of flavors. Here’s what you’ll need:

• Yukon Gold Potatoes– These starchy potatoes break down beautifully, creating a creamy texture without needing to add tons of cream.
• Bacon (thick-cut) and Smoked Ham Hock – The bacon adds crispiness and smokiness, while the smoked ham hock infuses the soup with a deep, savory flavor.
• Carrots, Celery, Onion, and Garlic – These vegetables form the aromatic base of the soup, adding sweetness, savory depth, and a fragrant foundation.
• Chicken Broth – Use a good-quality broth or stock to create a flavorful base. I recommend low-sodium so you can control the salt.
• Heavy Cream and Milk – These two ingredients are key to making the soup rich and creamy without being too heavy.
• Flour – To thicken the soup and give it a silky smooth texture.

How to Make Potato Soup with Bacon, Ham Hock, and Carrots

Step 1: Prep the Ingredients

Start by dicing the bacon into small pieces. You can use kitchen scissors or a sharp knife for this—either works fine. Then, chop the onion, celery, peeled carrots, and garlic. Peel and cube the potatoes into bite-sized pieces.

Tip:

I like to chop the carrots small so they break down a bit as the soup cooks. But if you prefer bigger chunks, feel free to leave them larger!

Step 2: Cook the Bacon

In a large Dutch oven or stockpot, cook the bacon over medium heat. Stir occasionally until it’s crispy and golden brown, about 6-8 minutes. Once it’s done, use a slotted spoon to remove the bacon from the pot and set it aside. You’ll be adding it back in at the end to garnish the soup.

Remove all but 2 tablespoons of the bacon grease.

Step 3: Sauté the Vegetables

In the same pot with the bacon fat, add the onions, garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften and the onions become translucent. This step really helps develop the flavor.

Step 4: Make the Roux

Now, sprinkle the flour over the sautéed vegetables. Stir it in well and cook for 2-3 minutes or until it becomes golden brown. This is called a roux, and it’s what will thicken your soup. Don’t skip this step, as it helps to prevent the soup from being too watery and gives it that velvety texture.

Step 5: Add Broth and Ham Hock

Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the ham hock at this stage. Bring the soup to a boil, then reduce the heat to a simmer. Let it simmer uncovered for about 1 hour. This will allow the ham hock to release all of its smoky, savory flavor into the broth.

Tip:

If you don’t have a ham hock, you can substitute a smoked pork shank or smoked sausage. The goal is to get that deep, smoky flavor into the soup.

Step 6: Add the Potatoes

Once the ham hock has been simmering for about an hour, add the potatoes. Let them cook for another 20-25 minutes, or until they’re tender and easily pierced with a fork. While the potatoes cook, remove the ham hock from the soup, shred the meat, and return it to the pot. Discard the bone and skin.

Step 7: Add Milk and Heavy Whipping Cream

Once the potatoes are tender, stir in the milk and heavy cream. This is where the magic happens. The soup becomes rich and creamy, but not overly heavy. Let it simmer for another 10-15 minutes to allow the flavors to meld together.

Tip:

I like to mash some of the potatoes directly in the pot with a potato masher to thicken the soup even further. If you like a smoother texture, feel free to blend part of the soup with an immersion blender. Add salt and pepper to taste. If you prefer a bit more richness, you can add an extra splash of cream or milk.

Step 9: Garnish and Serve

Serve the soup hot, garnished with the reserved bacon. For a loaded potato soup variant, add shredded cheese, chopped green onions, and a dollop of sour cream if desired.