Go Back

Bacon Potato Soup

Bacon potato soup with creamy mashed potatoes and melty cheddar, built from crispy bacon drippings for deep savory flavor. Simmered until very tender, then finished with heavy cream and sour cream for a thick, spoonable texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Bacon and soup base
  • 12 strips bacon thick-cut, diced
  • 3 lb russet potatoes peeled and cubed
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 cup sour cream
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cup shredded cheddar
  • 0.25 cup chives sliced for garnish

Equipment

  • 1 Dutch oven

Method
 

Cook bacon and build the flavor base
  1. Cook diced bacon in a large pot over medium heat until crispy, about 8-12 minutes, then drain on paper towels while leaving 2 tablespoons of drippings in the pot.
  2. Sauté onion in the drippings for 4 minutes, then add garlic and cook for 1 minute.
  3. Whisk in the flour and cook for 1-2 minutes to remove the raw flour taste.
Simmer and thicken
  1. Pour in chicken broth and add cubed potatoes, bring to a boil, then simmer for 18-20 minutes until very tender.
  2. Mash about half the potatoes in the pot, then stir in the heavy cream and sour cream.
  3. Add shredded cheddar and stir until melted, then season with salt and black pepper.
Serve
  1. Serve the soup topped with crispy bacon and sliced chives.

Notes

For the creamiest texture, keep the simmer gentle after the boil so the potatoes stay intact before mashing. Refrigerate leftovers in an airtight container for up to 4 days; freeze up to 2 months (texture may thicken on thawing—stir in a splash of broth when reheating). For a lighter option, swap the heavy cream/sour cream for half-and-half plus plain Greek yogurt, then add gently to avoid curdling.