Potato Soup with Crispy Bacon
Indulge in the ultimate comfort food with this creamy Potato Soup with Crispy Bacon—a hearty, flavor-packed bowl of goodness that's perfect for any season. Made with tender Russet potatoes, savory bacon, and a rich blend of milk, heavy cream, and shredded cheddar cheese, this soup delivers a luscious, velvety texture with every spoonful. A buttery onion and garlic roux forms the base, while crispy bacon crumbles and fresh green onions elevate each bite with a satisfying crunch and burst of freshness. Whether pureed smooth or left slightly chunky for added texture, this easy one-pot recipe is the perfect cozy dinner, ready in just an hour. Serve it piping hot with a sprinkle of extra cheese and crispy toppings for a meal that warms both the heart and soul. Perfect for meal prep or a quick family dinner, this potato soup is a delicious way to bring comfort to your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion
- 2 cloves Garlic cloves
- 4 cups Chicken broth
- 2 cups Milk
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Cheddar cheese, shredded
- 3 stalks Green onions, sliced
Instructions
Peel the potatoes and cut them into small cubes (about 1-inch pieces).
Slice the bacon into small strips. In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove the cooked bacon with a slotted spoon and place on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Finely chop the yellow onion and mince the garlic.
Add the butter to the pot with the bacon grease. Once melted, sauté the onion until it's translucent, about 5 minutes. Add the garlic and cook for another minute until fragrant.
Sprinkle the flour over the onions and garlic. Stir well and cook for 1-2 minutes to create a roux.
Slowly pour in the chicken broth, whisking constantly to avoid lumps. Bring the mixture to a simmer.
Add the cubed potatoes to the pot. Cover and let them cook over medium heat for 15-20 minutes or until they are fork-tender.
Use an immersion blender to puree the soup for a creamy consistency, or leave it slightly chunky if desired. Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.
Stir in the milk, heavy cream, salt, and black pepper. Let the soup heat through but do not let it boil.
Add the shredded cheddar cheese and stir until melted and fully incorporated.
Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
Ladle the soup into bowls and top each serving with crispy bacon, sliced green onions, and extra shredded cheddar cheese if desired.
Nutrition Facts
Calories |
3280 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.7 g | 215% | |
| Saturated Fat | 98.0 g | 490% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 513 mg | 171% | |
| Sodium | 6557 mg | 285% | |
| Total Carbohydrate | 323.5 g | 118% | |
| Dietary Fiber | 24.8 g | 89% | |
| Total Sugars | 45.6 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 1751 mg | 135% | |
| Iron | 19.6 mg | 109% | |
| Potassium | 9004 mg | 192% | |
*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.
