Go Back

Bacon Potato Soup

Bacon potato soup with creamy mashed potatoes and crispy bacon bits. Simmer until very tender, then stir in heavy cream, sour cream, and cheddar for a thick, rich texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bacon Potato Soup
  • 12 strips thick-cut bacon dice before cooking
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 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 sliced chives for garnish

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, about 8-10 minutes; drain on paper towels and leave 2 tablespoons of drippings in the pot.
  2. Sauté diced onion in the drippings for 4 minutes, stirring now and 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, stirring constantly.
Simmer potatoes until tender
  1. Pour in chicken broth and add cubed russet potatoes, then bring to a boil.
  2. Simmer for 18-20 minutes, until the potatoes are very tender, with occasional stirring to prevent sticking.
Mash, thicken, and finish
  1. Mash about half the potatoes in the pot to thicken the soup while keeping some chunks.
  2. Stir in heavy cream and sour cream until smooth and creamy.
  3. Add shredded cheddar and stir until fully melted, then season with salt and black pepper.
Serve
  1. Serve hot, topped with crispy bacon and sliced chives for garnish.

Notes

For a thicker soup, mash slightly more than half the potatoes. Refrigerate in an airtight container up to 3 days; reheat gently over low heat, adding a splash of broth if needed. Freezing is not recommended due to dairy texture changes. For a dairy-light option, replace heavy cream and sour cream with lactose-free versions or a full-fat lactose-free Greek yogurt (add off-heat to prevent splitting).