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Description
A rich and comforting creamy potato bacon soup, perfect for a chilly day.
Ingredients
- 1 pound bacon, diced
- 1 large yellow onion, chopped
- 4 cloves garlic, minced
- 6 cups chicken broth
- 2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1/4 cup chopped chives or green onions
Instructions
- In a large Dutch oven or stockpot, cook the diced bacon over medium heat until it is brown and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, reserving about 2 tablespoons of the bacon grease in the pot.
- Add the chopped onion to the pot and cook in the bacon grease until softened, about 5-7 minutes.
- Add the minced garlic and cook for one minute more until fragrant.
- Pour in the chicken broth, add the cubed potatoes, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 15-20 minutes, until the potatoes are very tender.
- Use a potato masher to mash about half of the potatoes directly in the pot to create a thicker, creamier consistency while leaving some chunks.
- Reduce the heat to low. Stir in the heavy cream, sour cream, and shredded cheddar cheese. Continue to stir until the cheese is fully melted and the soup is heated through. Do not let it boil.
- Stir in half of the crispy bacon and most of the chives.
- Serve hot, garnished with the remaining bacon, chives, and an extra sprinkle of cheese.
Notes
- Ensure the soup does not boil after adding the cream and cheese to prevent curdling.
- For a smoother soup, you can use an immersion blender to partially or fully blend the potatoes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.