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Creamy Potato Soup With Bacon

Creamy potato soup with bacon made with a stovetop roux, simmered potatoes, and cheddar-melted creaminess. Thick, silky texture with tender potato pieces, crispy bacon crumbles, and chives on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

Bacon and soup base
  • 6 strips thick-cut bacon Reserve 4 strips for topping; crumble 6 strips into the soup.
  • 3 lb russet potatoes Peel and cube for even simmering.
  • 1 onion Dice small for quick sautéing.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth Use low-sodium if preferred.
  • 1.5 cup heavy cream Stir in after mashing for creamy texture.
  • 0.5 cup sour cream Stir in with cream for tang and smoothness.
  • 3 tbsp all-purpose flour Whisk to form a light roux.
  • 1.5 cup shredded cheddar Shred fresh if you want better melt.
  • 1 tsp salt Add to taste after cheese melts.
  • 0.25 tsp pepper Add to taste after cheese melts.
  • 1 chives Garnish at the end.

Equipment

  • 1 Dutch oven

Method
 

Crisp the bacon
  1. Cook thick-cut bacon in a Dutch oven over medium heat until crispy, about 10 minutes; crumble 6 strips into the pot and reserve 4 strips for topping.
  2. Keep the drippings in the pot to sauté the aromatics so the soup carries the bacon flavor.
Build the roux and simmer potatoes
  1. Sauté diced onion in the bacon drippings for 4 minutes until softened.
  2. Add minced garlic and cook 1 minute, stirring until fragrant.
  3. Whisk in all-purpose flour and cook 1-2 minutes to remove the raw flour taste.
  4. Pour in chicken broth and add cubed russet potatoes; bring to a boil, then reduce to a simmer.
  5. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are tender.
Mash and make it creamy
  1. Mash about half the potatoes in the pot to thicken the soup without losing chunks.
  2. Stir in heavy cream and sour cream until the mixture looks smooth and creamy.
  3. Stir in shredded cheddar until melted, then fold in the 6 crumbled bacon strips.
Season and serve
  1. Season with salt and pepper to taste, stirring until evenly combined.
  2. Top with the reserved crispy bacon strips and chives, then serve hot.

Notes

Pro tip: use a mix of mashing and leaving chunks so the soup stays thick but still has spoonable potato texture. Store covered in the refrigerator up to 4 days; reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much. Freezing: yes, but texture may thin slightly after thawing—stir well while reheating. For a lower-fat option, replace heavy cream and half the sour cream with evaporated skim milk or more light sour cream (texture will be slightly less rich).