Creamy Potato Bacon Soup is the definition of comfort in a bowl. It builds flavor from the ground up by using rendered bacon fat to sauté the aromatics, creating a deeply savory, smoky foundation. Loaded with tender chunks of russet potato and finished with sharp cheddar and heavy cream, this rich, stick-to-your-ribs soup comes together in about 45 minutes and is perfect for chilly nights.
Ingredients
The Foundation:
6 slices thick-cut bacon, chopped into small pieces
3 tbsp unsalted butter
1 large yellow onion, finely diced
3 cloves garlic, finely minced
⅓ cup all-purpose flour (for thickening)
The Broth & Potatoes:
4 cups low-sodium chicken broth
2 ½ lbs Russet potatoes, peeled and diced into ½-inch cubes
½ tsp salt (plus more to taste)
½ tsp freshly ground black pepper
The Creamy Finish:
1 ½ cups heavy cream or whole milk
1 cup sharp cheddar cheese, freshly shredded
½ cup sour cream (optional, but adds a great tangy richness)
Fresh chives or green onions, sliced (for garnish)
Instructions
1.Crisp the Bacon:Starting with a cold pot helps the bacon fat render slowly without burning..Place the chopped bacon in a large Dutch oven or heavy-bottomed soup pot over medium heat. Cook for 8–10 minutes, stirring occasionally, until the bacon is brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
2.Sauté the Aromatics:Add the butter to the pot with the hot bacon fat. Once melted, add the diced onion and cook for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
3.Make the Roux:This flour mixture (roux) is what thickens the soup..Sprinkle the flour evenly over the onions and garlic. Stir constantly for 1–2 minutes until the flour turns slightly golden brown, which cooks out the raw flour taste.
4.Add the Liquids and Potatoes:Whisk constantly while pouring to prevent lumps..Slowly pour the chicken broth into the pot, whisking as you go to dissolve the flour mixture into the broth. Add the diced potatoes, salt, and pepper. Bring the soup to a gentle boil.
5.Simmer:Cook until the potatoes are fork-tender..Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer for 15–20 minutes.
6.Mash for Texture:Mashing a portion of the potatoes thickens the broth naturally..When the potatoes are tender, use a potato masher or an immersion blender to roughly mash about half of the potatoes directly in the pot. Leave the other half in chunks for texture.
7.Add the Dairy and Cheese:Do not let the soup boil once the dairy is added to prevent curdling..Reduce the heat to low. Stir in the heavy cream (or milk) and the sour cream. Once heated through, remove the pot from the heat and stir in the shredded cheddar cheese until completely melted. Taste and adjust salt and pepper if necessary.
8.Garnish and Serve:Ladle the hot soup into bowls and top with the crispy bacon bits you set aside earlier, a little extra shredded cheddar, and fresh chives.
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