Potato Soup with Bacon
A creamy, comforting potato soup with crispy bacon, perfect for satisfying your dinner cravings with minimal fuss.
Ingredients
Soup Base
- 4 cups Yukon Gold potatoes, peeled and diced
- 4 slices bacon Cooked crispy, fat reserved
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or veggie broth) Use a good-quality broth
- 1 cup milk All milk can be used, but cream makes it richer
- 1/2 cup heavy cream
- 1 cup sharp cheddar cheese, shredded Freshly shredded if possible
- 1/2 cup sour cream
Seasonings
- to taste salt
- to taste black pepper
- 1/4 teaspoon smoked paprika Optional for flavor
Instructions
Cook the Bacon
- In a big soup pot, cook the bacon until it is crispy. Scoop it out onto a plate and leave about 1 to 2 tablespoons of bacon fat in the pot.
Build the Base
- Add chopped onion to the pot and cook until it softens. Stir in garlic and cook for about 30 seconds.
Add Potatoes and Broth
- Add the diced potatoes and pour in enough broth to cover them. Bring to a simmer and cook until the potatoes are fork-tender, usually 12 to 18 minutes.
Make it Creamy
- Mash some of the potatoes directly in the pot. Lower the heat and stir in milk and cream. Then add the shredded cheddar in handfuls, stirring until melted.
Season and Serve
- Taste and adjust seasoning with salt, pepper, and smoked paprika. Ladle into bowls, topping with crispy bacon, extra cheese, and sliced green onions if desired.
Notes
Cut potatoes evenly for consistent cooking. Do not rush the simmer and add dairy on low heat. You can make it chunkier or lighter with different potato ratios. Toppings can include jalapenos, hot sauce, or crispy onions.