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