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Bacon Potato Soup

Bacon potato soup with creamy mashed potatoes, tender russets, and crisp bacon bits throughout. Cook the bacon, simmer until very tender, then mash and stir in cheddar for a thick, comforting 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: 680
Ingredients Equipment Method Notes

Ingredients
  

Bacon
  • 12 strips thick-cut bacon Diced; cook until crispy.
Potatoes
  • 3 lb russet potatoes Peeled and cubed.
Aromatics
  • 1 onion Diced.
  • 4 cloves garlic Minced.
Broth and Dairy
  • 4 cup chicken broth Use to simmer potatoes.
  • 1 cup heavy cream Stir in after mashing half the potatoes.
  • 1 cup sour cream Stir in after mashing half the potatoes.
Cheese and Thickener
  • 1.5 cup shredded cheddar Stir in until melted and smooth.
  • 3 tbsp all-purpose flour Whisk in to thicken.
Seasonings
  • 1 tsp salt
  • 0.5 tsp black pepper
Garnish
  • 1 sliced chives For topping.

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the base
  1. Cook diced thick-cut bacon in a large Dutch oven over medium heat until crispy, then drain on paper towels while leaving 2 tablespoons of drippings in the pot.
  2. Sauté diced onion in the drippings for 4 minutes, then add minced garlic and cook for 1 minute.
  3. Whisk in all-purpose flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer until tender and thicken
  1. Pour in chicken broth and add cubed russet potatoes, then bring to a boil and simmer for 18-20 minutes until very tender.
  2. Mash about half the potatoes in the pot, then stir in heavy cream and sour cream until the soup looks creamy and smooth.
  3. Add shredded cheddar and stir until melted, then season with salt and black pepper.
Serve
  1. Ladle into bowls and top with crispy bacon bits and sliced chives for garnish.

Notes

Pro tip: keep the drippings in the pot for maximum bacon flavor, and mash only about half the potatoes so you still get some chunks. Store leftovers in the fridge for up to 4 days; reheat gently over low heat, adding a splash of broth if it thickens. Freezing is not recommended because dairy can break slightly after thawing. For a lighter option, swap heavy cream and sour cream for low-fat versions and warm without boiling after adding dairy.