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Creamy Potato Soup with Bacon & Chives (Best Easy Recipe)

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A velvety, comforting potato soup with crispy bacon and fresh chives, made with cream cheese for a tangy, silky finish. This easy recipe recreates the magic of a beloved diner soup in about 45 minutes.

Ingredients

Scale
  • 6 slices thick-cut bacon, chopped
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 4 cups low-sodium chicken broth
  • 3 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)
  • 4 ounces cream cheese, softened and cut into cubes
  • 1 cup whole milk
  • ½ cup sour cream, room temperature
  • Reserved cooked bacon bits (from the 6 slices above)
  • ¼ cup fresh chives, finely chopped
  • Optional: shredded cheddar cheese for topping

Instructions

  1. Cook the bacon (about 8 minutes): Place the chopped bacon in your cold Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
  2. Sauté the aromatics (about 5 minutes): Reduce the heat to medium-low. Add the diced onion to the bacon fat and cook, stirring occasionally, until softened and translucent, about 4 minutes. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Add the broth and potatoes (about 20 minutes): Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release any browned bits. Add the cubed potatoes, salt, pepper, and smoked paprika if using. Bring to a boil over high heat, then reduce to a simmer. Cover and cook until the potatoes are fork-tender, about 15-20 minutes.
  4. Incorporate the cream cheese (about 3 minutes): Remove the pot from the heat. Add the softened cream cheese cubes and stir until completely melted and incorporated. Stir in the milk and sour cream until smooth.
  5. Thicken to your liking (about 2 minutes): For a chunkier soup, use a potato masher to gently mash some of the potatoes right in the pot—about 6-8 presses should do it. For a smoother soup, use an immersion blender for 10-15 seconds, being careful not to over-blend. I like to leave about half the potatoes whole and mash the other half for the perfect texture. Taste and adjust seasoning.
  6. Simmer and finish (about 5 minutes): Return the pot to low heat and let the soup simmer gently for 5 minutes to thicken slightly. Do not let it boil at this point, or the dairy could separate. The soup should be thick enough to coat the back of a spoon. If it is too thick, stir in a splash of milk or broth. If too thin, let it simmer a few minutes longer uncovered.
  7. Serve with toppings: Ladle the soup into bowls. Top with the reserved crispy bacon bits, a generous sprinkle of fresh chives, and some shredded cheddar if you are feeling extra. Serve hot with crusty bread or oyster crackers on the side.

Notes

Temperature matters: when adding cream cheese and sour cream, make sure the soup is off the heat to prevent curdling. Let cream cheese sit out for about 20 minutes before starting. Salt the cooking liquid when adding broth and potatoes to season from the inside out. Do not drain all the bacon fat—it adds smoky depth. Leave some texture in the soup; do not blend completely smooth. The soup thickens as it sits; thin with milk or broth when reheating.

Nutrition

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

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