Description
A thick, creamy potato soup loaded with crispy bacon and fresh chives, inspired by a cherished family memory. This comforting soup comes together in about 45 minutes with simple ingredients and is perfect for cozy dinners or entertaining.
Ingredients
Scale
- 6 strips thick-cut bacon
- 1 large yellow onion, diced (about 1.5 cups)
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 pounds russet potatoes, peeled and diced into 1/2-inch cubes (about 6 medium potatoes)
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
- 1 bay leaf
- 1/2 cup sour cream (for garnish)
- 1/4 cup fresh chives, chopped (for garnish)
- Extra crumbled bacon (for garnish)
- Shredded cheddar cheese, optional (for garnish)
Instructions
- Cook the bacon: Place bacon strips in a cold skillet and turn heat to medium. Cook slowly, flipping occasionally, until crispy and deeply browned (8-10 minutes). Transfer to a paper towel-lined plate. Once cool, crumble or chop. Reserve 2 tablespoons of bacon fat.
- Sauté the aromatics: In a Dutch oven or large pot, melt butter over medium heat. Add diced onion and cook until soft and translucent (about 5 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Build the roux: Sprinkle flour over onions and garlic. Stir constantly for about 2 minutes until the mixture forms a paste.
- Add the liquid: Slowly pour in chicken broth while whisking continuously to prevent lumps. Add milk and heavy cream, whisk until smooth.
- Add potatoes and seasonings: Stir in diced potatoes, salt, pepper, smoked paprika, garlic powder, dried thyme, and bay leaf. Bring to a gentle simmer, then reduce heat to medium-low. Cover and cook for 20-25 minutes until potatoes are fork-tender.
- Mash some potatoes: Remove bay leaf. Using a potato masher, gently mash about half of the potatoes in the pot for a chunky-creamy texture.
- Add bacon fat: Stir in reserved 2 tablespoons of bacon fat for smoky depth.
- Finish and adjust: Taste and adjust seasoning. Stir in half of the crumbled bacon and half of the chopped chives. Reserve the rest for garnish.
- Serve immediately: Ladle into bowls and top with sour cream, remaining bacon and chives, and optional shredded cheddar. Serve hot with crusty bread or oyster crackers.
Notes
Don’t skip the bacon fat—it adds essential smoky flavor. Keep the soup at a gentle simmer to prevent dairy from curdling. Cut potato cubes evenly for consistent cooking. The soup thickens as it sits; add a splash of milk or broth when reheating. For a vegetarian version, skip bacon, use vegetable broth, and add 1/2 teaspoon liquid smoke.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 6
- Sodium: 850
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 38
- Fiber: 4
- Protein: 14
Keywords: creamy potato soup, bacon and chives, easy potato soup, comfort food, potato soup recipe