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Bacon Potato Soup

Bacon potato soup with creamy mashed potatoes, cheddar melt, and crispy bacon bits. This American main dish simmers until very tender for a thick, satisfying 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: 610
Ingredients Equipment Method Notes

Ingredients
  

Bacon Potato Soup
  • 12 strips thick-cut bacon Dice before cooking.
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 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
  1. Cook diced thick-cut bacon in a large pot over medium heat until crispy, about 8-12 minutes, and drain on paper towels. Leave 2 tablespoons of drippings in the pot for sautéing.
Sauté aromatics
  1. Sauté diced onion in the drippings for 4 minutes. Add minced garlic and cook for 1 minute, stirring so it doesn’t brown.
Thicken with roux
  1. Whisk in all-purpose flour and cook for 1-2 minutes. Keep it moving until smooth and lightly thickened.
Simmer potatoes
  1. Pour in chicken broth and add cubed russet potatoes, then bring to a boil. Reduce to a simmer and cook for 18-20 minutes, until the potatoes are very tender.
Make it creamy
  1. Mash about half the potatoes in the pot, leaving the rest as chunks. Stir in heavy cream and sour cream until the soup looks creamy and uniform.
Add cheddar and season
  1. Stir in shredded cheddar and cook just until melted, about 2-3 minutes. Season with salt and black pepper to taste.
Serve
  1. Ladle soup into bowls and top with crispy bacon and sliced chives. Garnish right before serving for the best bacon crunch.

Notes

Pro tip: Keep the heat at a gentle simmer after adding cream so the soup stays thick and silky. Store in the refrigerator up to 4 days; reheat on the stovetop over low heat, stirring until smooth. Freezing is not recommended because dairy can separate when thawed. For a lighter option, use half-and-half plus plain low-fat Greek yogurt in place of the heavy cream and sour cream.