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Potato Soup

Loaded with bacon, cheddar cheese, and fresh chives, this creamy Potato Soup is perfect for a quick and delicious meal!
Author: Jennifer Locklin


  • 3 lbs russet potatoes peeled and diced into 1” (about 8-10 Large potatoes)
  • 1 pound bacon cut into small pieces, divided
  • 4 Tablespoons butter
  • 1 medium onion diced
  • 3 large cloves garlic minced
  • 6 cups chicken broth
  • 2 cups half and half
  • 1 cup heavy cream
  • 2 cups sour cream divided
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded sharp cheddar cheese
  • ½ cup fresh chives minced


  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the bottom of the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Add diced potatoes to the pot along with chicken broth; stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Add half and half, heavy cream, salt, and pepper; stir well
  • Reduce heat to simmer.
  • Using a stick blender (also called an immersion blender), puree about half of the soup.
  • Stir in 1 cup sour cream and half of the reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top each bowl with additional sour cream, bacon, cheddar cheese, and chives.