Potato Bacon Soup Recipe

Prepare vegetables and bacon

Peel and dice potatoes into roughly 1-inch (2.5 cm) cubes so they cook evenly. Finely dice the yellow onion. Mince the garlic. If using carrot and celery, finely dice them. Cut bacon into 1/2-inch pieces; separate a small handful (about 50 g) of bacon pieces to crisp later for garnish.

In a large Dutch oven or heavy-bottomed pot over medium heat, add the bacon pieces (except the reserved garnish pieces). Cook, stirring occasionally, until bacon is mostly crisp and has rendered fat, about 6–8 minutes. Use a slotted spoon to transfer about 2 tablespoons of the rendered bacon fat to a small bowl and reserve. Leave the remaining fat in the pot.

Add the butter to the pot with the bacon fat. Add diced onion, carrot and celery. Sauté over medium heat until onion is translucent and vegetables are softened, about 6 minutes. Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Add the diced potatoes to the pot and stir to combine with the aromatics so they get coated in fat. Pour in the chicken or vegetable stock, add the bay leaf, thyme, salt and black pepper. Increase heat to bring to a gentle boil, then reduce heat to maintain a simmer.

Simmer uncovered until the potatoes are very tender and beginning to fall apart, about 18–22 minutes depending on potato size. Stir occasionally to prevent sticking.

Remove and discard the bay leaf. Using an immersion blender, blend the soup to your desired texture: pulse a few times for a chunky, rustic soup or blend until smooth for a creamier finish. Alternatively, transfer half the soup in batches to a blender and puree, then return to the pot.

Stir in the reserved bacon (the cooked pieces kept in the pot earlier) along with the half-and-half (or heavy cream) and sour cream, if using. Warm gently over low heat; do not boil once cream is added. Adjust seasoning with additional salt and pepper to taste. If the soup tastes a bit flat, add the optional 1/2 tsp lemon juice to brighten flavors.

Stir in shredded cheddar until melted and evenly distributed. Fold in chopped parsley and most of the sliced chives, reserving a small amount for garnish.

In a small skillet over medium-high heat, crisp the reserved 50 g bacon pieces until very crunchy (about 3–5 minutes). Transfer to a paper towel to drain.

Ladle soup into bowls and top with extra crispy bacon pieces, extra cheddar, and remaining chives. Serve hot.