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Easy Creamy Potato Soup with Crispy Bacon Bits

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This easy creamy potato soup with crispy bacon bits is the ultimate comfort food. It’s velvety, rich, and packed with flavor, made with simple ingredients and a secret technique for a silky finish without heavy cream.

Ingredients

Scale
  • 8 slices bacon
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 3 pounds Russet potatoes, peeled and cubed (1-inch cubes)
  • 4 cups low-sodium chicken broth
  • 1 ½ cups whole milk
  • ¼ cup all-purpose flour
  • 2 tablespoons unsalted butter
  • Salt and black pepper to taste
  • ½ cup sharp cheddar cheese, shredded (optional)
  • ¼ cup green onions, sliced (for garnish)

Instructions

  1. Cook the bacon: Place bacon slices in a cold Dutch oven. Turn heat to medium and cook, flipping occasionally, until deeply golden and crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small bits. Leave about 2 tablespoons of rendered bacon fat in the pot.
  2. Sauté the aromatics: Add diced onion to the pot with the bacon fat over medium heat. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add minced garlic and cook for 30 seconds until fragrant. Do not let the garlic burn.
  3. Make the roux: Add butter to the pot and let it melt. Sprinkle flour over the onions and garlic. Stir constantly with a wooden spoon for 1-2 minutes to cook out the raw flour taste.
  4. Add the broth and potatoes: Slowly pour in chicken broth while whisking or stirring constantly to prevent lumps. Scrape the bottom of the pot to release any browned bits. Add cubed potatoes, 1 teaspoon salt, and ½ teaspoon black pepper. Stir together.
  5. Simmer the soup: Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, or until potatoes are very tender and fall apart easily when pierced with a fork. Stir occasionally.
  6. Mash to desired consistency: Turn off heat. Use a potato masher to mash potatoes right in the pot until you reach your preferred texture (chunky or smooth). For a silky soup, use an immersion blender.
  7. Add the milk and cheese: Pour in whole milk and stir well. If using cheddar cheese, add it now and stir until completely melted. The soup will look thin but will thicken as it sits. Taste and adjust salt and pepper.
  8. Serve immediately: Ladle hot soup into bowls. Top each bowl with crispy bacon bits and sliced green onions. Serve right away.

Notes

Don’t rush the bacon; cook slowly over medium heat for perfect crispiness. Cut potatoes evenly for even cooking. Never boil the milk to prevent curdling. Season in layers, tasting as you go. The soup thickens as it cools, so don’t add extra flour if it seems thin initially.

Nutrition

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

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