Potato Bacon Soup
Potato bacon soup is the kind of dinner that shows up when the weather turns cold and you just want something thick, creamy, and a little bit indulgent. This recipe combines tender chunks of russet potato, plenty of crispy bacon, and a rich, cheesy broth that tastes like a loaded baked potato in a bowl. It comes together in one pot in under an hour, and most of that time is completely hands off while the potatoes simmer away.
Equipment
- Large Dutch oven or heavy-bottomed soup pot For cooking the entire soup
- Sharp chef's knife For chopping bacon and vegetables
- Cutting board
- Wooden spoon or silicone spatula For stirring
- Measuring cups and spoons
- Immersion blender (optional) for a smoother texture
Ingredients
- 8 slices thick cut bacon chopped
- 1 small yellow onion diced
- 2 stalks celery diced
- 1 large carrot diced
- 2 cloves garlic minced
- 1/3 cup all purpose flour 40g
- 4 cups chicken broth 960ml
- 2 pounds russet potatoes 907g, peeled and cut into 1/2 inch cubes
- 1 1/2 cups whole milk 360ml
- 1/2 cup heavy cream 120ml
- 1 1/2 cups shredded sharp cheddar cheese 170g, freshly shredded from a block recommended
- 1/2 cup sour cream 120g
- 1/2 teaspoon dried thyme
- salt and black pepper to taste
- chopped green onions or chives for topping
Instructions
- Place the chopped bacon in a large Dutch oven or heavy bottomed pot over medium heat. Cook, stirring occasionally, for 8 to 10 minutes, until the bacon is crisp and browned. Use a slotted spoon to transfer the bacon to a paper towel lined plate, leaving the rendered fat behind in the pot. Set the cooked bacon aside.
- Add the diced onion, celery, and carrot directly to the bacon fat still in the pot. Cook over medium heat for 5 to 7 minutes, stirring occasionally, until the vegetables have softened and the onion turns translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
- Sprinkle the flour evenly over the softened vegetables. Stir constantly for about 1 to 2 minutes, coating the vegetables in the flour and cooking off the raw flour taste. The mixture will look thick and pasty at this stage.
- Slowly pour in the chicken broth while whisking or stirring constantly, so the flour dissolves smoothly instead of clumping. Add the cubed russet potatoes and the dried thyme. Increase the heat to bring the mixture to a gentle boil, then reduce the heat to a simmer. Cover the pot and let it simmer for 15 to 20 minutes, or until the potatoes are fork tender.
- Reduce the heat to low so the soup doesn't boil, which can cause the dairy to separate. Stir in the whole milk and heavy cream, mixing until fully combined. Add most of the cooked bacon back into the pot, reserving a small handful for topping the bowls later.
- Add the shredded cheddar cheese a handful at a time, stirring after each addition until fully melted. Stir in the sour cream until the soup looks smooth and creamy. Taste the soup and season with salt and black pepper as needed.
- Ladle the hot soup into bowls. Top each bowl with the reserved crispy bacon, a sprinkle of extra cheddar, and chopped green onions or chives. Serve immediately while hot.
Notes
- Cut the potatoes into similarly sized cubes so they cook evenly and none end up mushy while others are still firm.
- Whisk the broth into the flour mixture gradually to avoid lumps.
- Keep the heat low once dairy is added, since boiling can cause the milk or sour cream to curdle.
- Shred your own cheese from a block for a smoother melt; pre-shredded cheese often contains anti-caking agents.
- Let the soup sit for 5 minutes off the heat before serving, since it thickens slightly as it rests.
- For a smoother texture, use an immersion blender to puree about a third of the soup right in the pot.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of milk or broth if thickened.
- Freezing is not recommended, since the dairy can separate and become grainy once thawed.
- For a spicy version, stir in diced jalapeños or a pinch of cayenne pepper along with the garlic.
- For a lighter version, use half and half instead of heavy cream and reduce the cheese slightly.
Nutrition
Serving: 1BowlCalories: 420kcalCarbohydrates: 28gProtein: 16gFat: 27gSaturated Fat: 13gSodium: 780mgFiber: 2g
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