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The bacon should sizzle steadily in the Dutch oven, not race toward dark brown while the middle stays chewy. I let it cook until crisp, then leave a little of its rendered fat behind for the onion and celery. That first layer gives this creamy potato soup with bacon a savory base before the potatoes even go in.

Russet potatoes make the soup feel substantial without needing to blend the whole pot. As they simmer, their edges soften; mashing some right in the pot thickens the broth and leaves plenty of tender pieces intact. I like that balance better than a completely smooth soup.

Whole milk and heavy cream round out the broth at the end, while sharp cheddar, sour cream, green onions, and the reserved bacon bring each bowl together. The finished soup is thick enough to cling to a spoon, with crisp bacon still on top.

Russets Give This Soup Body Without Turning It Into a Purée

Russets are useful here for more than their hearty potato flavor. Their starchy flesh softens as it simmers, and a few presses with a potato masher release enough of that starch to thicken the broth. You get a creamy spoonful without needing a blender or a separate thickener.

The cut size matters, too. Pieces around a half inch cook through at a similar pace, so you can mash some of them while leaving the rest in recognizable chunks. If the pieces are much larger, the outside can soften before the centers are fork-tender; smaller pieces may break down more than you want during the simmer.

There’s already flour in the base, so this isn’t relying on potatoes alone to create thickness. The flour gives the broth a smooth start, and the mashed russets add a softer, fuller texture at the end. Keep the mash partial and the soup lands between a thin broth and a fully blended potato purée.

Why Russets, Bacon, and Dairy Matter in This Pot

• Russet potatoes — Their starch helps thicken the soup when you mash some of the cooked pieces. Choose firm potatoes without soft spots, peel them, and cut them evenly so they cook at about the same rate.
• Bacon — It supplies both the crisp topping and the rendered fat that carries flavor into the onion and celery. Regular sliced bacon works well; the goal is to cook it until crisp and leave the specified fat in the pot rather than wiping the pan clean.
• All-purpose flour — Flour coats the softened vegetables and gives the broth a smooth, lightly thickened base. Whisking the broth in gradually is more important than buying a specialty flour; I wouldn’t skip it, since the soup would lose that base texture.
• Whole milk and heavy cream — Whole milk keeps the soup creamy without making it too rich, and heavy cream adds a fuller finish. If you don’t have heavy cream, replace it with the same volume of whole milk; the soup will be a little less rich, but the substitution works.
• Sharp cheddar and sour cream — Sharp cheddar brings a pronounced cheese flavor as it melts over the hot soup, while sour cream adds a tangy finish. Freshly shredded cheddar melts most smoothly, though pre-shredded cheddar is convenient for a topping.
• Onion, celery, garlic, and green onions — The diced onion and celery soften into the soup’s base, and the garlic needs only a brief cook so it doesn’t brown. Green onions go on at the end, where their fresh bite contrasts with the creamy potatoes.

Build the Soup in the Dutch Oven, Then Finish It Gently

Render the Bacon Until Crisp

Set a 6-quart Dutch oven over medium heat and cook the chopped bacon for 8 to 10 minutes, stirring occasionally. Look for crisp pieces and rendered fat in the bottom of the pot; if the bacon is still bendy, give it a little more time before removing it. Transfer the bacon to a paper towel-lined plate. Leave 2 tablespoons of bacon fat in the pot and discard any excess.

Soften the Vegetables Before Adding Flour

Add the butter, diced onion, and celery to the bacon fat. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables have softened rather than browned. Stir in the minced garlic and cook for 30 seconds, just until fragrant. Letting the garlic linger longer can make it bitter, so move straight to the flour.

Whisk a Smooth Base and Simmer the Potatoes

Stir in the flour and cook it for 1 minute, then gradually whisk in the chicken broth until the mixture is smooth. Add the potatoes, kosher salt, black pepper, and bay leaf. Bring the soup to a boil, then lower the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally. The potatoes are ready when a fork slides into a piece easily.

Mash Some Potatoes and Add the Creamy Finish

Remove and discard the bay leaf, then mash some of the potatoes right in the pot with a potato masher. Stop while plenty of pieces are still intact, so each spoonful has both creamy broth and tender potato. Stir in the whole milk and heavy cream, then cook over low heat for 3 to 5 minutes until heated through. Ladle into bowls and top with the reserved bacon, shredded cheddar, sour cream, and sliced green onions.

Adjust the Texture and Toppings Without Changing the Soup’s Base

Questions That Come Up When Making Potato Soup With Bacon

Creamy Potato Soup With Bacon

Creamy potato soup with bacon simmers russet potatoes in a savory broth until fork-tender, then gets thickened with mashed potatoes, milk, and cream. Finish each bowl with crisp bacon, cheddar, sour cream, and sliced green onions.

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Prep Time 15 minutes mins

Cook Time 39 minutes mins

Total Time 54 minutes mins

Servings: 6 servings

Course: Dinner

Cuisine: American

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

For the soup

• 6 bacon slices, chopped
• 2 tablespoons unsalted butter
• 1 yellow onion medium, diced
• 2 ribs celery diced
• 2 cloves garlic minced
• 0.25 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 lb russet potatoes peeled and cut into 1/2-inch pieces
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 1 bay leaf
• 1 cup whole milk
• 0.5 cup heavy cream

For the toppings

• 1 cup sharp cheddar cheese shredded
• 0.25 cup sour cream
• 2 green onions thinly sliced

Equipment

• 1 6-quart Dutch oven

Method

 

Cook the soup

1. In a 6-quart Dutch oven over medium heat, cook the bacon for 8 to 10 minutes, stirring occasionally, until crisp.
2. Transfer the bacon to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot.
3. Add the butter, onion, and celery to the pot and cook for 5 to 7 minutes, stirring occasionally, until softened.
4. Stir in the garlic and cook for 30 seconds.
5. Stir in the flour and cook for 1 minute.
6. Gradually whisk in the chicken broth until smooth, then add the potatoes, salt, pepper, and bay leaf.
7. Bring the soup to a boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, stirring occasionally, until the potatoes are fork-tender.
8. Remove and discard the bay leaf, then mash some of the potatoes in the pot with a potato masher to thicken the soup.
9. Stir in the milk and heavy cream and cook over low heat for 3 to 5 minutes, until heated through; do not boil.

Finish and serve

1. Ladle the soup into bowls and top with the reserved bacon, cheddar, sour cream, and green onions.

Notes

For the thickest texture, mash only some of the potatoes so the soup keeps tender chunks. Refrigerate leftovers for up to 3 days; freezing is not recommended because the potatoes and cream can become grainy. For a lighter version, use half-and-half in place of the heavy cream.