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Creamy Potato Soup With Bacon

Creamy potato soup with bacon made by simmering tender russet potatoes, then mashing for a thick, silky texture. Bacon drippings sauté the onion and garlic, and shredded cheddar melts into a rich, savory bowl topped with crisp crumbles and chives.
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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
  

Thick-cut bacon
  • 10 strips thick-cut bacon, divided (6 for soup, 4 for topping) Use thick-cut bacon for best texture and render plenty of drippings for the base.
Russet potatoes
  • 3 lb russet potatoes, peeled and cubed Cube evenly so they simmer at the same rate.
Onion and garlic
  • 1 onion, diced
  • 4 garlic, minced
Broth
  • 4 cup chicken broth
Cream and sour cream
  • 1.5 cup heavy cream
  • 0.5 cup sour cream Stir in after mashing so it stays smooth.
Flour
  • 3 tbsp all-purpose flour Helps thicken the soup after whisking.
Cheddar and seasonings
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.25 tsp pepper
Garnish
  • 1 chives for garnish Optional but recommended for color and freshness.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook the thick-cut bacon until crispy, then crumble 6 strips into the Dutch oven while reserving 4 strips for topping.
  2. Sauté the diced onion in the bacon drippings for 4 minutes.
  3. Add the minced garlic and cook for 1 minute.
  4. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring to remove the raw flour taste.
Simmer and thicken
  1. Pour in the chicken broth and add the cubed potatoes; bring to a boil, then simmer for 18-20 minutes until tender.
  2. Mash about half the potatoes in the pot to thicken the soup.
  3. Stir in the heavy cream and sour cream until the soup looks creamy and smooth.
Finish and serve
  1. Stir in the shredded cheddar until melted.
  2. Fold in the 6 crumbled bacon strips.
  3. Season with salt and pepper.
  4. Top with the reserved bacon crumbles and chives for garnish.

Notes

Pro tip: for the silkiest texture, mash while the potatoes are still hot and melt the cheddar on steady heat (avoid a rolling boil after adding dairy). Store leftovers in an airtight container in the fridge for up to 4 days; freeze up to 2 months (dairy soups may thicken further when thawed—reheat gently with a splash of broth). For a lighter option, swap half the heavy cream for low-fat milk or use a reduced-fat cream substitute and expect a slightly thinner result.