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Creamy Potato Soup With Bacon

Creamy potato soup with bacon made in one pot with a silky mash-and-melt method. Crispy bacon crumbles and cheddar create a thick, comforting texture with tender russet potatoes.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 10 strips thick-cut bacon divided (6 for soup, 4 for topping)
Potatoes
  • 3 lb russet potatoes peeled and cubed
Aromatics
  • 1 onion diced
  • 4 cloves garlic minced
Soup base
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup sour cream
  • 3 tbsp all-purpose flour
Cheese and seasoning
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.25 tsp pepper
Garnish
  • chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the thick-cut bacon in a Dutch oven until crispy, then crumble 6 strips into the pot and reserve 4 strips for topping. Keep the heat at medium so the drippings render without burning.
  2. Sauté the diced onion in the bacon drippings for 4 minutes until softened. Stir often so the onion turns translucent but doesn’t brown heavily.
  3. Add the minced garlic and cook for 1 minute. Stir constantly so the garlic becomes fragrant without scorching.
  4. Whisk in the all-purpose flour and cook for 1-2 minutes. Cook the flour until it smells toasty and the mixture looks slightly thick.
Simmer and thicken
  1. Pour in the chicken broth and add the cubed russet potatoes. Bring to a boil, then reduce to a simmer immediately.
  2. Simmer for 18-20 minutes, stirring occasionally, until the potatoes are tender. Look for easy fork-tender pieces when testing.
  3. Mash about half the potatoes in the pot to create a creamy body. Aim for a mix of smooth and chunky for a thick, silky texture.
  4. Stir in the heavy cream and sour cream. Heat gently and stir until the soup turns uniformly creamy.
  5. Stir in the shredded cheddar until melted. Fold in the 6 crumbled bacon strips so the flavor is evenly distributed.
  6. Season with salt and pepper. Taste and adjust, then keep the soup warm while you prepare the topping.
Serve
  1. Top with the reserved bacon and chives before serving. Finish with a visible pile of bacon crumbles and fresh green chives for contrast.

Notes

Pro tip: Mash directly in the pot and stop when the soup looks thick but still has potato chunks—this keeps the texture hearty. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stove with a splash of broth or milk if needed. Freezing is not recommended because cream-based soups can break after thawing. For a dietary swap, use half-and-half instead of heavy cream for a lighter result (texture may be slightly less thick).