Introduction

This creamy potato soup is a comforting bowl of rich flavors and smooth textures, perfect for chilly days. Made with tender potatoes, crisp bacon, and sharp cheddar, it’s easy to prepare and deeply satisfying.

Creamy Potato Soup with Bacon, Cheddar, and Chives Recipe - Recipe Image

Ingredients

6 slices bacon (chopped)
½ white onion (finely diced)
4 cloves garlic (minced)
¼ cup all-purpose flour
2 cups chicken broth (or chicken stock)
2 cups whole milk
2 pounds red potatoes (or Yukon gold)
1 cup shredded sharp cheddar cheese
½ cup sour cream
¼ cup chopped fresh chives
Kosher salt (to taste)
Black pepper (to taste)

Instructions

Step 1: Peel the potatoes and cut them into ½-inch cubes.
Step 2: In a soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
Step 3: Add the diced onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. Stir in the minced garlic and cook for one more minute until fragrant.
Step 4: Sprinkle in the flour and whisk to combine, creating a thick mixture. Cook for 1 minute while stirring constantly.
Step 5: Gradually whisk in the chicken broth and milk, adding a little at a time and whisking until smooth after each addition. Add the cubed potatoes and bring to a simmer over medium heat.
Step 6: Reduce heat to medium-low and gently simmer the potatoes, stirring occasionally, until they are softened, about 15 to 20 minutes. Avoid boiling to prevent burning the milk.
Step 7: Once the potatoes are tender, use a potato masher to gently mash some of them to create a creamy texture, leaving some chunks for body.
Step 8: Remove the pot from heat and stir in the shredded cheddar cheese, sour cream, chopped chives, and half of the crispy bacon. Taste and season with salt and pepper. Serve topped with the remaining bacon.

Tips & Variations

For extra creaminess, substitute half of the milk with heavy cream.
Use smoked paprika or cayenne pepper for a subtle smoky or spicy twist.
Swap chicken broth for vegetable broth to make this soup vegetarian-friendly (just omit bacon or substitute with smoky mushrooms).
Leftover soup can be thickened by adding a splash of milk or broth when reheating.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat, stirring occasionally to prevent sticking or curdling. Add a splash of milk or broth if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance and refrigerated. Reheat gently before serving and stir in any additional milk or broth to adjust the consistency if needed.

What if I don’t have red potatoes?

You can use Yukon gold or other waxy potatoes as they hold their shape well and provide a creamy texture when cooked. Avoid starchy potatoes like Russets, which can become too mushy.

Creamy Potato Soup with Bacon, Cheddar, and Chives Recipe

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★★★★★

4.9 from 97 reviews

This creamy potato soup is a comforting and hearty dish featuring tender red potatoes, crispy bacon, sharp cheddar cheese, and a blend of savory aromatics simmered to perfection. Rich and velvety, this soup is ideal for chilly days and makes a satisfying meal on its own or paired with crusty bread.

Author: zara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

6 slices bacon, chopped
½ white onion, finely diced
4 cloves garlic, minced
¼ cup all-purpose flour
2 cups chicken broth or chicken stock
2 cups whole milk
2 pounds red potatoes (or Yukon gold), peeled and cut into ½-inch cubes
1 cup shredded sharp cheddar cheese
½ cup sour cream
¼ cup chopped fresh chives
Kosher salt, to taste
Black pepper, to taste

Instructions

Prepare Potatoes: Peel the potatoes and cut them into ½-inch cubes for even cooking.
Cook Bacon: In a soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Transfer bacon to a paper towel-lined plate while leaving the bacon fat in the pot.
Sauté Onions and Garlic: Add the diced onions to the bacon fat and cook over medium heat until they begin to soften without browning, about 4 to 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Flour: Sprinkle the flour over the onion and garlic mixture and whisk to combine, creating a thick roux. Cook, stirring continuously, for 1 minute.
Add Liquids and Potatoes: Gradually whisk in the chicken broth and whole milk, adding a little at a time and whisking until smooth after each addition. Add the cubed potatoes and bring the mixture to a gentle simmer over medium heat.
Simmer Potatoes: Reduce heat to medium-low and simmer the potatoes gently, stirring occasionally, until softened—about 15 to 20 minutes. Avoid boiling to prevent the milk from scorching.
Mash Potatoes: Once the potatoes are tender, use a potato masher to gently mash some of the potatoes directly in the pot to achieve a creamy consistency while retaining some texture.
Finish Soup: Remove the pot from heat and stir in the shredded cheddar cheese, sour cream, chopped chives, and half of the crispy bacon. Taste and season with kosher salt and black pepper as needed.
Serve: Ladle the soup into bowls and top each serving with the remaining crispy bacon and extra chives if desired.

Notes

Use Yukon gold potatoes as an alternative for a slightly creamier texture.
For a vegetarian version, substitute vegetable broth for the chicken broth and omit the bacon.
To enhance richness, use half-and-half instead of whole milk.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop to prevent curdling of the dairy.

Keywords: creamy potato soup, bacon potato soup, cheddar cheese soup, comfort food soup, homemade potato soup