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Cozy Creamy Potato Soup with Bacon and Chives

creamy potato soup with bacon and chives - featured image
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A soul-soothing creamy potato soup with smoky bacon and fresh chives that comes together in about 40 minutes. Perfect for cold weather, this comforting soup is thick, velvety, and packed with flavor.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped into small pieces
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 cups whole milk
  • 2 ½ pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes (about 6–7 medium potatoes)
  • 1 teaspoon salt, plus more to taste
  • ½ teaspoon black pepper
  • ¼ teaspoon smoked paprika (optional)
  • ½ cup heavy cream
  • ½ cup shredded sharp cheddar cheese (optional, for topping)
  • ¼ cup fresh chives, chopped (for topping)
  • Extra crispy bacon crumbles (for topping)

Instructions

  1. Cook the bacon. In your Dutch oven or a separate skillet over medium heat, cook the chopped bacon until crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave the rendered fat in the pot (about 2-3 tablespoons).
  2. Sauté the aromatics. Add the diced onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux. Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste.
  4. Add the liquids. Slowly pour in the chicken broth while whisking constantly to prevent lumps. Then add the milk, whisking again. Bring the mixture to a gentle simmer.
  5. Add the potatoes. Stir in the cubed potatoes, salt, pepper, and smoked paprika if using. Bring the soup back to a simmer, then reduce the heat to medium-low. Cover and cook for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
  6. Partially mash the soup. Remove the pot from the heat. Using a potato masher, gently mash the soup right in the pot, breaking up about half to two-thirds of the potatoes, leaving some chunks for texture.
  7. Add the cream and bacon. Stir in the heavy cream and about half of the cooked bacon crumbles. Reserve the rest for topping. Taste and adjust seasoning.
  8. Simmer and serve. Let the soup simmer for another 5 minutes on low heat to let everything meld together. Ladle into bowls and top with reserved bacon, shredded cheddar cheese, and a generous sprinkle of fresh chives.

Notes

The soup will continue to thicken as it sits. If making ahead, add a splash of milk or broth when reheating. For a vegetarian version, skip bacon and use 3 tablespoons butter and vegetable broth, adding ½ teaspoon liquid smoke for smokiness. For a gluten-free version, use a 1:1 gluten-free all-purpose flour blend.

Nutrition

Keywords: creamy potato soup, bacon and chives soup, comfort food, easy potato soup, cold weather soup

Find it online: https://crispcraving.com/cozy-creamy-potato-soup-with-bacon-and-chives-recipe/