Creamy Potato Soup with Bacon
Indulge in the ultimate comfort food with this Creamy Potato Soup with Bacon—a rich, velvety blend of tender russet potatoes, savory bacon, and a creamy broth that’s bursting with flavor. This hearty soup is elevated with a touch of fresh thyme and the perfect balance of whole milk, heavy cream, and melted cheddar cheese, creating an irresistibly smooth texture. Crispy bacon and vibrant green onions add a delightful crunch and freshness to every spoonful. Ready in under an hour, this soul-warming recipe is perfect for cozy family dinners or a satisfying lunch on a chilly day. Serve it with crusty bread or a side salad for a meal you’ll crave again and again.
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Recipe Information
Ingredients
- 6 medium russet potatoes
- 6 slices bacon
- 4 tablespoons unsalted butter
- 1 medium yellow onion
- 3 pieces garlic cloves
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 2 cups whole milk
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon fresh thyme
- 1 cup shredded cheddar cheese
- 0.5 cup sour cream
- 3 stalks green onions
Instructions
Peel and dice the russet potatoes into 1-inch cubes. Set aside in a bowl of cold water to prevent browning.
In a large pot, cook the bacon slices over medium heat until crispy. Remove the bacon and place it on a plate lined with paper towels. Once cool, chop into small pieces. Reserve 2 tablespoons of bacon grease in the pot.
Add the unsalted butter to the pot with the bacon grease and melt over medium heat.
Dice the yellow onion and mince the garlic cloves. Add them to the pot and sauté until the onions are soft and translucent, about 3-4 minutes.
Stir in the all-purpose flour and cook for 1-2 minutes, stirring constantly to form a roux.
Gradually pour in the chicken stock while stirring to avoid lumps. Allow the mixture to come to a gentle simmer.
Drain the diced potatoes and add them to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Using an immersion blender, partially blend the soup to create a creamy texture while leaving some potato chunks for added bite. Alternatively, transfer half of the soup to a blender, blend until smooth, and return it to the pot.
Stir in the whole milk, heavy cream, salt, ground black pepper, and fresh thyme. Allow the soup to gently simmer for an additional 5 minutes.
Taste and adjust the seasoning if needed. Stir in the shredded cheddar cheese until melted and creamy.
Ladle the soup into bowls and top with chopped crispy bacon, a dollop of sour cream, and a sprinkling of sliced green onions. Serve warm.
Nutrition Facts
Calories |
652 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.0 g | 50% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 732 mg | 32% | |
| Total Carbohydrate | 49.5 g | 18% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.7 g | ||
| Protein | 24.7 g | 49% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 303 mg | 23% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1086 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
