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Bacon Potato Soup

Bacon potato soup with tender russet potatoes and a creamy blend of sour cream, heavy cream, and cheddar. Crispy thick-cut bacon and drippings add deep flavor, while the soup is simmered until very tender and partially mashed for a hearty texture.
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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 strips thick-cut bacon Dice before cooking.
  • 3 lb russet potatoes Peel and cube.
  • 1 onion Dice.
  • 4 cloves 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
  • 1 tbsp sliced chives For garnish; slice if needed.

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon and build the base
  1. Cook the thick-cut bacon in a large pot over medium heat until crispy, 8-12 minutes. Drain on paper towels, leaving 2 tablespoons of drippings in the pot.
  2. Sauté the onion in the drippings for 4 minutes. Add the garlic and cook 1 minute.
  3. Whisk in the all-purpose flour and cook for 1-2 minutes.
Simmer the potatoes
  1. Pour in the chicken broth and add the russet potatoes. Bring to a boil, then simmer for 18-20 minutes until very tender.
  2. Mash about half the potatoes in the pot. Stir in the heavy cream and sour cream.
Finish and serve
  1. Add the shredded cheddar and stir until melted. Season with salt and black pepper.
  2. Serve topped with crispy bacon and sliced chives.

Notes

For extra thickness, mash more than half the potatoes once they’re very tender. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove, adding a splash of broth if needed. Freezing is not recommended because dairy can separate after thawing. For a lighter version, swap half the heavy cream for low-fat milk or use reduced-fat cheddar.