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Creamy Potato Soup With Bacon

Creamy potato soup with bacon made by simmering cubed russet potatoes, then mashing for a thick, silky texture. Finished with cheddar and bacon crumbles for a rich, comforting main-dish bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Creamy potato soup base
  • 10 strips bacon Divide: 6 strips for cooking into the soup and 4 strips for topping.
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 cloves garlic Minced.
  • 4 cup chicken broth
  • 1.5 cup heavy cream
  • 0.5 cup sour cream
  • 3 tbsp all-purpose flour
  • 1.5 cup shredded cheddar
  • 1 tsp salt
  • 0.25 tsp pepper
  • chives For garnish.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the soup base
  1. Cook the bacon in a Dutch oven until crispy, then crumble 6 strips into the pot and reserve 4 strips for topping.
  2. Sauté the diced onion in the bacon drippings for 4 minutes, stirring until softened.
  3. Add the minced garlic and cook for 1 minute, just until fragrant.
  4. Whisk in the all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer, mash, and finish
  1. Pour in the chicken broth, add the cubed potatoes, bring to a boil, then simmer for 18-20 minutes until the potatoes are tender.
  2. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks.
  3. Stir in the heavy cream and sour cream until smooth and creamy.
  4. Stir in the shredded cheddar until melted, then fold in the 6 crumbled bacon strips.
  5. Season with salt and pepper, then top with the reserved bacon strips and chives before serving.

Notes

For the thickest texture, mash while the soup is hot so the starches help naturally thicken the base. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat with a splash of broth or cream if needed. Freezing is not recommended because dairy can separate when thawed. For a lighter swap, use half-and-half in place of heavy cream (texture will be slightly less rich).