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Creamy Potato Soup with Bacon & Chives: Best Easy Recipe

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This creamy potato soup with bacon and chives is rich without being heavy, comforting without being boring, and comes together in about 40 minutes. It’s the perfect bowl of comfort for chilly nights or when you need a hug in a bowl.

Ingredients

Scale
  • 6 strips thick-cut bacon
  • 1 medium yellow onion, diced small (about 1 cup)
  • 3 cloves garlic, minced
  • 3 pounds Russet potatoes (about 6 medium), peeled and diced into ½-inch cubes
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt (or to taste)
  • ½ teaspoon freshly ground black pepper
  • ¼ cup fresh chives, chopped, plus more for garnish
  • ¼ cup sour cream (optional, for extra tang)
  • ½ cup shredded sharp cheddar cheese (optional, for topping)

Instructions

  1. Cook the Bacon: Place the 6 strips of bacon in your cold Dutch oven. Turn the heat to medium and cook for 6-8 minutes, flipping once, until crispy. Transfer the bacon to a paper towel-lined plate. Let it cool, then crumble it into small pieces. 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 2 tablespoons of butter to the bacon fat over medium heat. Once melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened and translucent. Add the minced garlic and cook for 30 seconds more, until fragrant. Don’t let the garlic brown—it’ll turn bitter.
  3. Cook the Potatoes: Add the diced potatoes to the pot, along with 1 teaspoon of salt and ½ teaspoon of pepper. Stir to coat the potatoes in the fat and aromatics. Cook for 2-3 minutes, stirring occasionally. This helps the potatoes absorb flavor before the liquid goes in.
  4. Add the Broth: Pour in the 4 cups of chicken broth. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for 15-18 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato cube with a fork.
  5. Blend the Soup: Using a slotted spoon, remove about 1 cup of the cooked potato cubes and set them aside. Then, using an immersion blender, blend the soup in the pot until smooth and creamy. If using a regular blender, work in batches—fill the blender only halfway, hold the lid down with a towel, and blend until smooth. Return the blended soup to the pot.
  6. Add the Dairy: Stir in the 1 cup of heavy cream and 1 cup of whole milk. Add the reserved potato cubes back into the pot. Stir gently to combine. Heat the soup over low heat for 3-4 minutes, until warmed through. Do not let it boil after adding the cream—it can cause the dairy to separate and curdle.
  7. Finish and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle the soup into bowls. Top each serving with crumbled bacon, a generous sprinkle of fresh chives, and a dollop of sour cream or shredded cheddar if desired. Serve hot.

Notes

The soup will thicken as it sits. If making ahead, add a splash of milk or broth when reheating. For best results, use room-temperature dairy to prevent curdling. Reserve some cooked potato cubes before blending for a chunky texture. Season as you go for layered flavor.

Nutrition

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

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