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Creamy Potato Soup with Crispy Bacon

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This creamy potato soup with crispy bacon bits is the kind of recipe that earns a permanent spot in your dinner rotation. It’s simple enough for a Tuesday night but special enough to serve to company.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 pounds Yukon Gold potatoes, peeled and diced into ½-inch cubes
  • 1 cup heavy cream
  • ½ cup whole milk
  • 1 cup sharp cheddar cheese, shredded (optional)
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish
  • Sour cream for serving (optional)

Instructions

  1. Cook the bacon: Place the chopped bacon in a cold skillet and turn the heat to medium. Cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the skillet for later.
  2. Start the soup base: In a large Dutch oven or pot, melt the butter over medium heat. Add the diced onion and cook until softened and translucent, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onions and garlic, and stir constantly for about 1-2 minutes until the mixture looks pasty and smells nutty.
  4. Add the liquid: Slowly pour in the chicken broth while whisking continuously to prevent lumps. Keep whisking until the mixture is smooth and starts to thicken slightly, about 2 minutes.
  5. Cook the potatoes: Add the diced potatoes to the pot and stir to combine. Bring the soup to a gentle boil, then reduce the heat to low, cover, and let it simmer for 15-20 minutes, or until the potatoes are fork-tender.
  6. Blend the soup: Using an immersion blender, blend about half the soup right in the pot, leaving some chunks of potato for texture. If using a regular blender, carefully transfer about 2 cups of soup, blend until smooth, and return to the pot.
  7. Add the dairy: Stir in the heavy cream, whole milk, and shredded cheddar cheese (if using). Heat over low heat until the cheese is melted and the soup is hot, about 3-4 minutes. Do not let it boil.
  8. Season and finish: Taste the soup and add salt and pepper as needed. Stir in about half the crispy bacon bits, reserving the rest for topping.
  9. Serve: Ladle the soup into bowls and top with the remaining bacon bits, a sprinkle of fresh chives or green onions, and a dollop of sour cream if desired. Let the soup sit for about 5 minutes before serving.

Notes

Don’t over-stir the potatoes to avoid a gluey texture. Use cold bacon in a cold pan for crispier results. Season in layers. Once dairy is added, keep heat on low to prevent curdling. Soup tastes better the next day. Freeze without dairy for best results.

Nutrition

Keywords: creamy potato soup, bacon potato soup, easy potato soup, comfort food, winter soup, potato soup recipe

Find it online: https://flurpchef.com/creamy-potato-soup-with-crispy-bacon/