Creamy Potato Soup with Bacon
Warm up with this easy and creamy potato soup recipe featuring crispy bacon, Yukon gold potatoes, and cheddar. The ultimate comfort food for cold nights.
Ingredients
Main Ingredients
- 6 slices thick-cut bacon chopped
- 1 medium yellow onion diced
- 2 stalks celery diced
- 2 medium carrots peeled and diced
- 3 cloves garlic minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 pounds Yukon gold potatoes peeled and diced (1-inch pieces)
- 1½ cups whole milk
- ¼ teaspoon dried thyme
- Salt and pepper to taste
For Garnish
- Shredded cheddar cheese
- Reserved bacon bits
- Chopped fresh chives
Instructions
Step 1: Crisp the Bacon
- In a large pot over medium heat, cook the chopped bacon until crispy, about 5–6 minutes.
- Remove bacon with a slotted spoon and set aside on a paper towel-lined plate.
Step 2: Sauté the Vegetables
- Add the diced onion, celery, carrots, and garlic to the pot with bacon drippings.
- Sauté for 4–5 minutes until softened and aromatic.
Step 3: Build the Base
- Melt the butter into the vegetables.
- Whisk in the flour and cook for 1 minute to eliminate the raw flour taste.
Step 4: Add Broth and Simmer
- Gradually whisk in the chicken broth, stirring constantly to avoid lumps.
- Add the diced potatoes, dried thyme, and season with salt and pepper.
- Bring to a simmer, cover partially, and cook for 20–25 minutes until potatoes are fork tender.
Step 5: Finish with Creaminess
- Turn off the heat and stir in the whole milk.
- Do not allow the soup to boil after adding milk to prevent curdling.
Step 6: Serve and Garnish
- Ladle soup into bowls.
- Top with shredded cheddar cheese, reserved crispy bacon, and fresh chives.
- Serve hot with crusty bread or crackers.