Potato and Bacon Soup Recipe

A hearty and comforting soup perfect for chilly days, this Potato and Bacon Soup is rich, creamy, and packed with flavorful bacon bits and tender potatoes.


  • 6 slices bacon, chopped
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 large potatoes, peeled and diced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • Salt and pepper to taste
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup shredded cheddar cheese (optional)
  • Chopped chives or green onions for garnish


  1. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon drippings in the pot.
  2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
  3. Add the diced potatoes to the pot and pour in the chicken broth. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
  4. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to make a roux. Gradually whisk in the heavy cream, and cook until thickened.
  5. Add the cream mixture to the soup and stir well to combine. Use an immersion blender to puree the soup to your desired consistency, or leave it chunky if you prefer.
  6. Season with salt and pepper to taste. Stir in the cooked bacon (reserving some for garnish) and shredded cheddar cheese if using.
  7. Serve hot, garnished with the reserved bacon bits and chopped chives or green onions.

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