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Bacon Potato Soup

Bacon potato soup with creamy mashed potato texture and crispy bacon bits, simmered until tender and thickened with a roux. Finished with melted cheddar for a rich, velvety bowl.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Bacon potato soup
  • 12 thick-cut bacon, diced
  • 3 lb russet potatoes, peeled and cubed
  • 1 onion, diced
  • 4 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
  • 0.25 sliced chives for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook diced thick-cut bacon in a large pot over medium heat until crispy, about 8-10 minutes, then drain on paper towels and leave 2 tablespoons of drippings in the pot (set aside crispy bacon for topping).
  2. Sauté diced onion in the drippings for 4 minutes, stirring until softened and lightly translucent.
  3. Add minced garlic and cook for 1 minute, stirring constantly so it becomes fragrant but not browned.
  4. Whisk in all-purpose flour and cook for 1-2 minutes to remove the raw flour taste, stirring until it forms a thick paste.
Simmer potatoes and finish creamy
  1. Pour in chicken broth and add cubed russet potatoes, then bring to a boil (about 6-8 minutes) with visible bubbling at the surface.
  2. Reduce to a simmer and cook for 18-20 minutes, until potatoes are very tender when pierced with a fork.
  3. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks for texture.
  4. Stir in heavy cream and sour cream until the soup looks smooth and creamy, keeping it at a gentle heat.
  5. Add shredded cheddar and stir until melted and glossy, then season with salt and black pepper.
Serve
  1. Ladle soup into bowls and top with crispy bacon and sliced chives for garnish.

Notes

For the creamiest texture, mash the potatoes while the soup is gently hot so it thickens evenly without clumps. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently on the stove over low heat. Freezing is not recommended because dairy soups can separate after thawing. For a lighter option, use half-and-half instead of heavy cream while keeping sour cream and cheddar for flavor.