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Creamy potato soup with tender potato chunks topped with crispy bacon, cheddar cheese and fresh chives.

Easy Creamy Potato Soup with Bacon and Chives

Thick and creamy homemade potato soup with tender potato chunks, crispy bacon, cheddar cheese, and fresh chives. An easy one-pot comfort-food recipe perfect for cold fall and winter days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Lunch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon chopped
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion finely diced
  • 3 garlic cloves minced
  • ¼ cup 30g all-purpose flour
  • 4 cups 960ml low-sodium chicken broth
  • 2 pounds 900g Yukon Gold or russet potatoes, cut into ¾-inch cubes
  • ½ teaspoon smoked paprika
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt plus more to taste
  • 2 cups 480ml whole milk
  • ½ cup 120ml heavy cream
  • 1 cup 115g freshly shredded sharp cheddar cheese
  • 3 tablespoons fresh chives finely chopped, divided
  • Additional shredded cheddar optional for serving

Method
 

  1. Prepare the potatoes and cut them into approximately ¾-inch cubes.
  2. Add chopped bacon to a large Dutch oven over medium heat.
  3. Cook until golden and crisp.
  4. Transfer bacon to a paper-towel-lined plate using a slotted spoon.
  5. Leave approximately 2 tablespoons bacon drippings in the pot.
  6. Add onion and cook for 4–5 minutes until softened.
  7. Add garlic and cook for approximately 30 seconds.
  8. Add butter and allow it to melt.
  9. Sprinkle in flour and stir continuously for approximately 1 minute.
  10. Slowly pour in chicken broth while stirring.
  11. Add potatoes, smoked paprika, black pepper, and salt.
  12. Bring to a gentle simmer.
  13. Reduce heat and partially cover.
  14. Cook for 15–20 minutes, or until the potatoes are fork-tender.
  15. Use a potato masher to gently mash approximately one-third of the potatoes.
  16. Reduce heat to low.
  17. Stir in whole milk.
  18. Stir in heavy cream.
  19. Heat gently without bringing the soup to a vigorous boil.
  20. Gradually stir in freshly shredded cheddar until melted.
  21. Stir approximately half of the crispy bacon and 2 tablespoons chives into the soup.
  22. Taste and adjust salt and pepper.
  23. Add a splash of broth or milk if the soup is too thick.
  24. Ladle into bowls.
  25. Top with remaining bacon, fresh chives, optional cheddar, and black pepper.
  26. Serve hot.

Notes

  • Yukon Gold potatoes create a creamy texture, while russets provide more starch and natural thickening.
  • A combination of both potato varieties works well.
  • Don't over-blend the potatoes or the soup can become gluey.
  • Use freshly shredded cheddar for smoother melting.
  • Add cheese over low heat.
  • Wait until near the end to make the final salt adjustment because bacon, broth, and cheddar all contain salt.
  • Refrigerate leftovers for up to 3–4 days.
  • Add milk or broth when reheating because the soup thickens considerably after refrigeration.
  • Freezing isn't recommended for the best potato and dairy texture.