Hot Potato Soup Recipe

Cook bacon

In a large heavy-bottomed pot or Dutch oven, add the diced bacon and cook over medium heat until crisp and fat is rendered, about 8–10 minutes. Use a slotted spoon to transfer 3/4 of the cooked bacon to a paper-towel-lined plate for topping. Reserve about 2 tablespoons of bacon fat in the pot and discard excess (or save additional fat for another use).

Prepare toppings

While bacon cooks, grate the cheddar, slice the scallions (separating white and green parts if desired), snip chives, and measure out sour cream. Set aside reserved cooked bacon and toppings for serving.

Sauté aromatics

Add the butter to the pot with the reserved 2 tablespoons of bacon fat and warm over medium heat. Add the chopped onion, diced green pepper, and carrot. Sauté until softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, 30–45 seconds.

Make roux

Sprinkle the flour over the softened vegetables and stir constantly for 1–2 minutes to cook the raw flour taste and form a light roux. The mixture should be slightly pasty but bubbling.

Add liquids and potatoes

Slowly whisk in the chicken stock to avoid lumps, then add the diced potatoes, dried thyme, bay leaf, kosher salt, and black pepper. Bring to a boil, then reduce heat to a simmer. Cover and simmer until potatoes are very tender, about 15–18 minutes.

Mash and cream

Remove and discard the bay leaf. Using a potato masher or an immersion blender, mash or partially puree the soup to your desired consistency: leave some chunks for texture or puree until mostly smooth. Stir in the whole milk and heavy cream. Warm through over low heat for 3–5 minutes—do not boil after adding dairy to prevent curdling. Taste and adjust seasoning with additional salt and pepper if needed.

Finish with bacon

Stir in half of the reserved crispy bacon into the soup to distribute smoky flavor, reserving the rest for garnish.

Make croutons (optional)

If using bread cubes, preheat oven to 200°C (400°F). Toss bread cubes with olive oil and spread on a baking sheet. Bake until golden and crisp, about 8–10 minutes, stirring halfway. Cool slightly.

Ladle the hot potato soup into bowls. Top each bowl with a generous sprinkle of grated sharp cheddar, a dollop (about 1 tablespoon) of sour cream, a scattering of sliced scallions and snipped chives, a dusting of smoked paprika if using, and the remaining crispy bacon. Add croutons on the side or on top for crunch.

Serve immediately while hot. Leftovers can be cooled, refrigerated up to 3 days, and gently reheated over low heat with a splash of milk to loosen consistency.