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Bacon Potato Soup

Bacon potato soup made with a thick, creamy base—simmered until the russet potatoes turn very tender, then partially mashed for a hearty texture. Crispy thick-cut bacon plus cheddar and chives finish it with a rich, savory topping.
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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 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 Use for topping.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the diced thick-cut bacon in a large pot over medium heat until crispy, about 8-10 minutes; drain on paper towels and leave 2 tablespoons of drippings in the pot (you should see crisp browned bacon bits).
  2. Sauté the diced onion in the drippings for 4 minutes, stirring until softened (look for translucent edges).
  3. Add the minced garlic and cook for 1 minute, stirring until fragrant (do not brown).
  4. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly until the mixture looks smooth and slightly thickened (no raw flour smell).
Simmer, mash, and finish
  1. Pour in the chicken broth and add the cubed russet potatoes; bring to a boil, then simmer 18-20 minutes until very tender (a fork should slide into cubes easily).
  2. Mash about half the potatoes in the pot, then stir in the heavy cream and sour cream to make the soup creamy and thick (it should look smooth with some potato chunks).
  3. Add the shredded cheddar and stir until melted, then season with salt and black pepper (the soup should be glossy and evenly flavored).
  4. Serve topped with crispy bacon and sliced chives for garnish (finish with a visible pile of bacon bits and green flecks).

Notes

Pro tip: fully crisp the bacon first and measure/keep 2 tablespoons of drippings—this is what gives the soup its deep savory flavor. Store leftovers in the refrigerator up to 4 days; reheat gently over low heat to prevent separation. Freezing is not recommended for best texture. For a lighter option, replace the heavy cream with half-and-half and keep the sour cream.