Creamy Potato Soup with Bacon, Cheddar, and Sour Cream Recipe

Introduction

This creamy potato soup is a comforting classic that’s perfect for chilly days. Rich with bacon, cheddar, and a smooth blend of potatoes, it’s sure to warm you up and satisfy your cravings. Easy to make and perfect for feeding a crowd.

Ingredients

• 6 slices bacon (chopped)
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 3 tbsp all purpose flour
• 4 cups chicken broth (unsalted)
• 1½ cups milk
• ½ cup cream
• 3 lbs potatoes (peeled and diced)
• 1½ tsp salt
• ¼ tsp ground black pepper
• ⅓ cup sour cream
• 1 cup sharp cheddar cheese (shredded)
• Green onion (diced, for garnish)
• Bacon (cooked and diced, for garnish)
• Cheese (shredded, for garnish)
• Sour cream (for garnish)

Instructions

1. Step 1: Add the chopped bacon to a large dutch oven or pot and cook over medium-high heat until crispy. Remove the bacon with a slotted spoon and place on a paper towel-lined plate. Leave the bacon grease in the pot.
2. Step 2: Add the diced onion to the bacon grease and cook until softened and translucent. Stir in the minced garlic and cook for about 30 seconds until fragrant.
3. Step 3: Sprinkle in the flour and cook, stirring constantly, for 2-3 minutes to cook out the raw taste.
4. Step 4: Pour in the chicken broth, milk, and cream. Add the diced potatoes, salt, and black pepper. Stir everything together well.
5. Step 5: Bring the mixture to a simmer and cook, stirring occasionally, until the potatoes are tender and easily mashed, about 15-20 minutes.
6. Step 6: Turn off the heat. Use an immersion blender to blend some of the potatoes in the soup, leaving some chunks for texture. If you don’t have an immersion blender, carefully blend portions in a blender or food processor and return to the pot.
7. Step 7: With the heat off, stir in the sour cream, shredded cheddar cheese, and the cooked bacon. Mix until the cheese melts and everything is combined.
8. Step 8: Serve the soup warm, garnished with additional diced green onions, bacon, cheese, and sour cream if desired.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for chicken broth and omit the bacon, or use smoked paprika for a smoky flavor.
• Add chopped chives or parsley as a fresh herb garnish for extra color and flavor.
• Use Yukon Gold or Russet potatoes for best texture and creaminess.
• If you like a chunkier soup, blend less and leave more potato pieces.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You may need to add a splash of milk or broth when reheating to restore creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be prepared a day in advance. Store it in the refrigerator and reheat gently before serving. Adding fresh toppings after reheating keeps them tasty and vibrant.

Can I freeze creamy potato soup?

Freezing creamy soups can cause texture changes, but it’s possible. Freeze in portions and thaw overnight in the refrigerator before reheating. Stir well and add extra milk if needed to improve consistency.

Creamy Potato Soup with Bacon, Cheddar, and Sour Cream Recipe

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★★★★★

4.4 from 85 reviews

This creamy potato soup recipe is a hearty and comforting dish perfect for chilly days. Made with crispy bacon, sautéed onions, garlic, and tender potatoes, it is blended to a smooth yet chunky texture and enriched with cream, milk, and sharp cheddar cheese. Topped with sour cream, green onions, extra cheese, and bacon, this soup is deliciously satisfying and easy to prepare in under an hour.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Soup Base

• 6 slices bacon, chopped
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 tbsp all purpose flour
• 4 cups chicken broth, unsalted
• 1½ cups milk
• ½ cup cream
• 3 lbs potatoes, peeled and diced
• 1½ tsp salt
• ¼ tsp ground black pepper

Finishing Ingredients

• ⅓ cup sour cream
• 1 cup sharp cheddar cheese, shredded

Toppings (optional)

• Green onion, diced
• Cooked bacon, diced
• Additional shredded cheese
• Sour cream

Instructions

1. Cook Bacon: Add the chopped bacon to a large dutch oven or pot and cook over medium-high heat until the bacon is crispy. Remove bacon to a paper towel-lined plate and set aside, leaving the bacon grease in the pot.
2. Saute Onion: Add the diced yellow onion to the bacon grease and cook over medium heat until softened and translucent. Add minced garlic and cook for an additional 30 seconds or until fragrant.
3. Add Flour: Stir in the all-purpose flour and cook the mixture for 2-3 minutes to eliminate the raw flour taste and begin thickening.
4. Create Broth: Pour in the unsalted chicken broth, milk, and cream. Add the diced potatoes, salt, and ground black pepper. Stir everything together to combine.
5. Simmer: Bring the soup to a simmer over medium heat, stirring occasionally. Cook until the potatoes are tender and can be easily mashed, about 20-25 minutes.
6. Blend: Turn off the heat. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some potato chunks for body. If you don’t have an immersion blender, carefully transfer portions of soup to a blender or food processor, blend until smooth, and return to pot.
7. Add Final Ingredients: With the heat off, stir in the sour cream and shredded sharp cheddar cheese until melted and well combined. Return the cooked bacon to the soup and gently stir.
8. Serve: Ladle the warm soup into bowls and garnish with diced green onions, additional cooked bacon, extra shredded cheese, and sour cream as desired. Serve immediately.

Notes

• For a vegetarian version, omit bacon and use vegetable broth instead of chicken broth.
• Adjust thickness by adding more broth or milk to reach your preferred consistency.
• Use Yukon Gold or Russet potatoes for best texture and flavor.
• If preferred, heavy cream can be substituted for sour cream for a richer soup.
• This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: creamy potato soup, bacon potato soup, cheesy potato soup, easy potato soup, comfort food soup