Description
This creamy potato bacon soup combines crispy baked bacon, tender russet potatoes, and a rich cheesy broth for a comforting and hearty meal. With a smooth texture punctuated by chunks of potato and flavorful bacon bits, it’s perfect for cozy dinners or casual gatherings.
Ingredients
Scale
Soup Base
- 2 tbsp salted butter
- 1/4 cup all-purpose flour
- 6 cups 2% milk or whole milk
- 2 cups chicken broth
- 1 tsp salt plus more to taste
- black pepper to taste
Main Ingredients
- 10 strips bacon plus more for garnish if desired
- 2 lbs russet potatoes peeled, cubed (~2 inches)
- 1 cup cheddar cheese shredded, plus more for garnish
- 1/2 cup sour cream
- 2 tbsp chives chopped
Instructions
- Bake the Bacon: Preheat oven to 425°F. Place bacon strips on a foil-lined baking sheet without overlapping. Bake for 15 minutes or until bacon reaches your desired crispiness. Remove, chop into small pieces, and set aside.
- Prepare the Roux and Broth: In a large pot or Dutch oven, melt butter over medium-high heat. Stir in flour until combined. Gradually add milk and chicken broth while stirring, then bring mixture to a boil.
- Cook the Potatoes: Add the peeled and cubed potatoes to the boiling broth. Stir to combine, then continue boiling and cook for about 10 minutes or until potatoes become soft.
- Mash the Potatoes: Use a potato masher or immersion blender to mash the potatoes lightly in the soup until they break down into small chunks, creating a creamy texture with some potato pieces remaining.
- Add Cheese, Sour Cream, and Bacon: Stir in shredded cheddar cheese, sour cream, and the chopped bacon pieces (reserve some bacon for garnish if desired). Season with salt and black pepper to taste. Let the soup boil for a few more minutes to meld flavors.
- Garnish and Serve: Remove soup from heat. Garnish with additional shredded cheddar cheese, chopped chives, and reserved bacon pieces if desired. Serve warm and enjoy your creamy potato bacon soup!
Notes
- For extra creaminess, use whole milk instead of 2% milk.
- To make it vegetarian, omit bacon and use vegetable broth instead of chicken broth.
- Leftovers store well in the refrigerator for up to 3 days and reheat on the stovetop.
- Add a pinch of smoked paprika for a subtle smoky flavor without extra bacon.
- Use an immersion blender carefully to avoid over-pureeing; keep some potato chunks for texture.
