When it comes to comfort food, few dishes hit the spot like a warm, creamy bowl of potato soup. It’s the kind of meal that feels like a hug from the inside, especially when it’s loaded with savory bacon, smoky ham hock, and sweet carrots. This version is simple yet deeply flavorful, with just the right balance of richness and freshness. Whether you’re making it for a cozy winter night or serving it up for a crowd, this potato soup is sure to become a family favorite.
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 for Potato Soup
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.
Tips for the Best Potato Soup
- Use the right potatoes: Starchy potatoes like Yukon Golds or Russets work best for this soup. They break down nicely and help create a creamy base.
- Don’t skip the bacon fat: It’s key to building flavor. Use it to sauté the vegetables and make the roux.
- Blend for smoothness: If you prefer a smoother soup, blend part of the soup with an immersion blender. You can also mash some of the potatoes for a chunkier texture.
- Adjust the consistency: If the soup is too thick, add a bit more milk or broth until it reaches your desired consistency.
There’s something about the combination of bacon, ham hock, and carrots that makes this potato soup irresistible. It’s hearty, flavorful, and the perfect antidote to chilly evenings. Whether you’re making it for a weeknight dinner or a special gathering, this soup will hit the spot every time. So grab your ingredients, get cooking, and let this creamy, smoky soup warm your soul. Happy cooking!
Don’t forget to tag me on Instagram or leave a comment below to let me know how your version turned out. I can’t wait to hear about your cozy soup creations!
Easy Potato Soup with Bacon and Ham
This Potato Soup with Bacon, Smoked Ham Hock, and Carrots is a comforting and hearty dish. It has a creamy texture and rich, smoky flavors. The crispy bacon adds a delicious crunch, while the smoked ham hock enriches the broth with a deep, smoky essence.
Ingredients
Instructions
- Dice the bacon into small pieces using kitchen scissors or a sharp knife. Chop the onion, slice the celery, peel and slice the carrots, and mince the garlic. Peel and cube the potatoes into bite-sized pieces.
- In a large Dutch oven or stockpot, cook the diced bacon over medium heat for 6-8 minutes until crispy and golden brown. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Reserve the bacon grease but remove the excess, leaving approximately 2 tablespoons in the pot.
- In the same pot, melt the 3 tablespoons of butter. Then, add the chopped onion, garlic, celery, and carrots. Sauté for 5-7 minutes until the vegetables soften, and the onions turn translucent.
- Sprinkle the all-purpose flour over the softened vegetables, stirring continuously for 2-3 minutes until the mixture is golden brown. This will thicken your soup.
- Gradually pour in the chicken broth while stirring continuously to eliminate lumps. Introduce the ham hock at this stage. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Allow the soup to simmer uncovered for about 1 hour. As an alternative to a ham hock, a smoked pork shank or smoked sausage can be used to achieve a similar depth of flavor.
- After the ham hock has simmered for about an hour, add the cubed potatoes to the pot. Cook them for an additional 20-25 minutes, or until they are tender and easily pierced with a fork.
- While the potatoes are cooking, remove the ham hock from the soup, shred the meat, and return it to the pot. Discard the bone and skin.
- Once the potatoes are tender, stir in the milk and heavy whipping cream. Allow the soup to simmer for another 10-15 minutes to let the flavors meld.
- Serve the soup hot, garnished with the reserved bacon. For a loaded potato soup variation, consider adding shredded cheese, chopped green onions, and a dollop of sour cream if desired.
