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Bacon Potato Soup

Bacon potato soup made with crispy diced bacon, sautéed onion and garlic, and a creamy mashed-potato base. Simmered until very tender, then finished with cheddar and a swirl of cream and sour cream.
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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: 580
Ingredients Equipment Method Notes

Ingredients
  

Bacon Potato Soup
  • 12 strips thick-cut bacon Diced.
  • 3 lb russet potatoes Peeled and cubed.
  • 1 onion Diced.
  • 4 cloves garlic Minced.
  • 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
  • sliced chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and aromatics
  1. Cook the diced thick-cut bacon in a large pot over medium heat until crispy, then drain on paper towels and leave 2 tablespoons of drippings in the pot.
  2. Sauté the diced onion in the drippings for 4 minutes, until softened, then add the minced garlic and cook 1 minute.
Build the soup base
  1. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
  2. Pour in the chicken broth, add the cubed russet potatoes, and bring the mixture to a boil.
  3. Simmer 18-20 minutes, stirring occasionally, until the potatoes are very tender.
Make it creamy and season
  1. Mash about half the potatoes in the pot to thicken the soup while keeping chunks.
  2. Stir in the heavy cream and sour cream until the soup looks creamy and smooth.
  3. Add the shredded cheddar and stir until melted, then season with salt and black pepper.
Serve
  1. Serve the soup topped with the crispy bacon and sliced chives for a salty, crunchy finish.

Notes

Pro tip: mash only about half the potatoes so the soup stays thick but still has satisfying chunks. Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop, adding a splash of broth if it thickens. Freezing is not recommended because the dairy can break when reheated. For a lighter version, use half-and-half instead of heavy cream while keeping sour cream for tang.