Creamy Potato Soup with Bacon (Recipe for Printing)

Perfect for cozy winter nights, this creamy potato soup features gold potatoes, crisp bacon, and rich dairy for a velvety finish. Great as a heartwarming appetizer or main. Save & click.

# What You Need:

→ Main Ingredients

01 - 6 strips bacon, uncooked, cut into small pieces
02 - 3 tablespoons unsalted or salted butter
03 - 1 medium yellow onion, chopped (approximately 1 1/2 cups)
04 - 3 large garlic cloves, minced
05 - 1/3 cup all-purpose flour
06 - 2 1/2 pounds gold potatoes, peeled and diced into 1-inch cubes (about 6 large potatoes)
07 - 4 cups chicken broth
08 - 2 cups whole milk
09 - 2/3 cup heavy cream
10 - 1 1/2 teaspoons salt, or to taste
11 - 1 teaspoon ground black pepper

→ Optional Garnishes

12 - Sour cream, for serving
13 - Shredded cheddar cheese, for topping
14 - Chives, chopped, for garnish

# How to Make It:

01 - Place the bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until the bacon is crisp and browned. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
02 - Add the butter and chopped onion to the pot with the bacon fat. Cook over medium heat for 3 to 5 minutes until the onion becomes tender. Add the minced garlic and cook about 30 seconds, stirring frequently until fragrant.
03 - Sprinkle the flour over the onion and garlic mixture, stirring constantly until combined and smooth. Use a whisk if necessary to prevent lumps from forming.
04 - Stir in the peeled, diced potatoes, chicken broth, milk, heavy cream, salt, and pepper. Mix thoroughly to incorporate all ingredients.
05 - Bring the mixture to a boil over medium-high heat. Reduce to a gentle boil and cook for approximately 10 minutes, or until the potatoes are fork-tender.
06 - Lower the heat to a simmer. Remove about half of the soup (roughly 5 cups) and puree in a blender until smooth, or use an immersion blender to partially puree the soup directly in the pot, leaving some potato chunks for texture.
07 - Return the pureed soup to the pot. Stir in the sour cream and reserved bacon pieces. Let the soup simmer gently for 15 minutes, allowing flavors to meld.
08 - Ladle the hot soup into bowls. Top with extra sour cream, crispy bacon, shredded cheddar cheese, and chopped chives as desired. Serve immediately.

# Extra Tips:

01 - For even creamier soup, use an immersion blender to blend more thoroughly, or add a touch more heavy cream to taste.
02 - The soup can be made ahead and reheated gently, but add garnishes just before serving.

Return