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Creamy Potato Soup with Bacon and Chives

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A comforting and creamy potato soup with smoky bacon and fresh chives, perfect for cozy nights. This easy recipe comes together in about 40 minutes with simple ingredients.

Ingredients

Scale
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 pounds Russet potatoes (about 4 medium), peeled and diced into ½-inch cubes
  • 4 cups (32 ounces) low-sodium chicken broth
  • 1 cup whole milk
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • ¼ cup fresh chives, chopped
  • Salt and black pepper to taste (start with ½ teaspoon salt and ¼ teaspoon pepper)
  • Optional garnishes: shredded cheddar cheese, sour cream, extra crispy bacon bits

Instructions

  1. Cook the bacon: Place the chopped bacon in your cold pot. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat is rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot—discard the rest or save it for another use.
  2. Sauté the aromatics: Add the butter to the pot with the bacon fat. Once it melts, add the diced onion. Cook over medium heat until the onion is soft and translucent, about 4-5 minutes. Stir occasionally so it doesn’t burn. Add the minced garlic and cook for another 30 seconds until fragrant.
  3. Make the roux: Sprinkle the flour over the onion mixture. Stir constantly with a wooden spoon for about 1-2 minutes. This cooks out the raw flour taste and helps thicken the soup later. The mixture will look pasty and clumpy—that’s normal.
  4. Add the liquids: Slowly pour in the chicken broth while stirring continuously. This prevents lumps from forming. Once the broth is incorporated, add the milk and heavy cream. Stir until everything is smooth.
  5. Add the potatoes: Stir in the diced potatoes. Bring the soup to a gentle boil, then reduce the heat to low. Cover and let it simmer for 15-20 minutes, or until the potatoes are fork-tender. Stir occasionally to prevent sticking.
  6. Blend a portion: Using an immersion blender, blend about half of the soup right in the pot. You want some chunks remaining for texture. If using a regular blender, carefully transfer about 2 cups of the soup (mostly liquid and some potatoes) to the blender, blend until smooth, and return it to the pot. Be careful with hot liquids—work in small batches and leave the blender lid slightly ajar to release steam.
  7. Season and adjust: Stir in salt and pepper to taste. Start with ½ teaspoon salt and ¼ teaspoon pepper, then adjust. Remember the bacon adds salt too, so go easy.
  8. Serve: Ladle the soup into bowls. Top with the crispy bacon, a generous sprinkle of fresh chives, and any other garnishes you like. Serve hot.

Notes

For a gluten-free version, swap the all-purpose flour with cornstarch (use 1 tablespoon cornstarch mixed with 2 tablespoons cold water as a slurry). If the soup seems too thick after blending, stir in a splash of milk or broth until it reaches your desired consistency. If it’s too thin, let it simmer uncovered for a few more minutes to reduce. The soup thickens as it sits in the fridge; thin it out with a little milk or broth when reheating.

Nutrition

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

Find it online: https://forkmila.com/creamy-potato-soup-with-bacon-and-chives-best-easy-recipe-2/