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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
Cook Time 39 minutes
Total Time 54 minutes
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.