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Bacon Potato Soup

Bacon potato soup with creamy mashed potatoes and crispy bacon bits, simmered until the russets are very tender. Finished with a rich cheddar melt and topped with chives for a hearty, spoonable texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bacon Potato Soup
  • 12 thick-cut bacon
  • 3 lb russet potatoes
  • 1 onion
  • 4 garlic
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 1.5 cup shredded cheddar
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.25 sliced chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. Cook the diced thick-cut bacon in a large pot over medium heat until crispy, then drain on paper towels and return 2 tablespoons of drippings to the pot.
  2. Keep the heat at medium so the bacon renders and browns without burning, using the visual cue of crisp edges and rendered fat.
Sauté aromatics and thicken
  1. Sauté the diced onion in the drippings for 4 minutes, stirring until softened and fragrant.
  2. Add the minced garlic and cook for 1 minute, just until fragrant and light golden at the edges.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste, stirring constantly until it looks slightly toasted.
Simmer until tender
  1. Pour in the chicken broth, add the cubed russet potatoes, and bring the soup to a boil.
  2. Reduce to a simmer and cook for 18-20 minutes, until the potatoes are very tender when pierced with a fork.
Mash, add dairy, and melt cheddar
  1. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks for texture.
  2. Stir in the heavy cream and sour cream until the mixture looks smooth and creamy.
  3. Add the shredded cheddar and stir until fully melted, then season with salt and black pepper to taste.
Serve
  1. Ladle the bacon potato soup into bowls and top each serving with crispy bacon and sliced chives for garnish.

Notes

For extra creamy texture, mash while the soup is hot so it blends in smoothly, then warm gently after adding the cheddar to prevent graininess. Store leftovers in the refrigerator up to 4 days; freeze up to 2 months (texture may change slightly after thawing). For a dairy-light swap, replace the heavy cream with evaporated skim milk and use light sour cream and reduced-fat cheddar if desired.