Description
A velvety, rich potato soup made with russet potatoes, heavy cream, and crispy bacon. This weeknight-friendly recipe takes only 30 minutes from start to finish and delivers bistro-quality comfort food.
Ingredients
- 3 pounds Russet potatoes, peeled and cubed into ½-inch pieces
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 6–8 strips thick-cut applewood smoked bacon
- 3 stalks green onions, sliced
- 1 teaspoon dried thyme
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
- 1 cup sharp cheddar cheese, shredded (optional)
- 1 cup cauliflower florets, chopped (optional)
Instructions
- Prep ingredients: Peel and cube potatoes, dice onion, mince garlic, and measure cream and broth.
- Cook bacon in a large skillet over medium heat until crispy (5-7 minutes). Remove to a paper towel-lined plate, drain, and chop into pieces. Leave 1 tablespoon of bacon grease in the skillet.
- Heat butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add diced onion and a pinch of salt; cook for 3-4 minutes until soft and translucent.
- Add minced garlic and red pepper flakes; cook for 1 minute until fragrant but not browned.
- Add cubed potatoes to the pot and stir to coat in the onion mixture. Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes until potatoes are tender.
- Remove pot from heat. Use an immersion blender to blend the soup directly in the pot until desired consistency is reached (mostly smooth with some chunks).
- Stir in heavy cream. Warm gently over low heat for 2-3 minutes. Do not boil. Taste and season with salt and pepper as needed.
- Ladle soup into bowls. Top with crispy bacon bits, sliced green onions, and black pepper. Add cheese if desired.
Notes
Use Russet potatoes for the best creamy texture as they are high in starch. If using a countertop blender, do not fill more than halfway and hold the lid down with a towel to avoid steam burns. Do not boil the soup after adding cream to prevent separation. For a vegetarian version, swap bacon for smoked paprika and use vegetable broth. The soup thickens in the fridge; add a splash of milk or broth when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3
- Protein: 12
Keywords: potato soup, creamy potato soup, bacon soup, easy dinner, weeknight meals, comfort food, russet potatoes, heavy cream, 30 minute meals