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Creamy Potato Soup with Sour Cream, Bacon and Chives


Need some comfort food? Make this delicious potato soup. Topped with bacon bits, sour cream, cheddar cheese and chives and you’ll have a new family favorite.

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Rate this recipe 4.5/5 (19 Votes)


  • 6 strips bacon
  • 1 large onion, chopped
  • 3 large cloves garlic, chopped
  • 3 pounds unpeeled russet or baking potatoes, cut into 1-inch chunks
  • 6 cups vegetable or chicken broth
  • Kosher salt
  • Black pepper, freshly ground
  • 1/2 cup sour cream
  • 1/2 cup cheddar cheese, shredded
  • 1/4 cup chives, chopped


Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from


Step 1

In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.

Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute.

Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender, purée soup until chunky-smooth (or purée in batches in a food processor fitted with knife blade). Season to taste with salt and pepper.

Serve hot, in bowls, topped with bacon bits, sour cream, cheddar cheese, and chives.

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