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Add the diced potatoes to the pot and stir to combine with the onions and garlic.
Pour in the chicken or vegetable broth, ensuring the potatoes are fully submerged.
Bring to a boil, then reduce the heat to a simmer. Cover and cook for 15–20 minutes, or until the potatoes are tender and easily pierced with a fork.
Step 4: Make the Roux
In a small saucepan, melt the butter over medium heat.
Stir in the flour, whisking constantly to create a smooth paste. Cook for 1–2 minutes to remove the raw flour taste.
Gradually whisk in the milk until the mixture thickens slightly. Remove from heat.
Step 5: Blend and Combine
Use an immersion blender to partially puree the soup in the pot, leaving some chunks of potato for texture. Alternatively, transfer half the soup to a blender, puree until smooth, and return it to the pot.
Stir in the roux, followed by the heavy cream, to create a creamy consistency.
Step 6: Season and Serve
Add the crispy bacon back into the pot, reserving a few pieces for garnish.
Season with salt, pepper, and smoked paprika (if using). Taste and adjust the seasoning as needed.
Serve hot, topped with shredded cheddar, green onions, and extra bacon bits for garnish.
Tips for the Best Potato and Bacon Soup
Choose the Right Potatoes
Yukon Gold or Russet potatoes work best for this recipe. Yukon Gold adds a naturally creamy texture, while Russets break down more for a thicker consistency.
Cook Bacon to Perfection
For the crispiest bacon, start with a cold pot and cook over medium heat, stirring occasionally.
Blend to Your Liking
Adjust the texture of the soup by blending as much or as little as you prefer. Fully blended results in a velvety soup, while partial blending offers more texture.
Don’t Skip the Garnishes
Toppings like cheese, green onions, and extra bacon take this soup to the next level.
Variations to Try
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