Print

Lighter Creamy Potato Soup with Bacon and Chives (Easy Recipe)

lighter creamy potato soup with bacon and chives - featured image
Print Recipe

A lighter, creamy potato soup with crispy bacon and fresh chives that delivers all the comfort of the classic without the heaviness. This easy recipe uses a clever blending trick and simple ingredients for a velvety texture that’s satisfying but not heavy.

Ingredients

Scale
  • 2 pounds Russet potatoes, peeled and diced (about 4–5 medium potatoes)
  • 1 medium yellow onion, diced
  • 2 celery ribs, diced
  • 3–4 garlic cloves, minced
  • 4 cups low-sodium chicken broth
  • 1 cup water
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 1 cup whole milk
  • 2 tablespoons all-purpose flour
  • 1 tablespoon unsalted butter
  • 4–5 slices bacon
  • 2 tablespoons fresh chives, chopped
  • ¼ cup sharp cheddar cheese, shredded (optional)
  • Greek yogurt or light sour cream for garnish (optional)

Instructions

  1. Cook the bacon: Place bacon strips in a cold skillet and heat over medium heat. Cook for 6-8 minutes, flipping once, until crispy. Transfer to a paper towel-lined plate to drain. Once cool, crumble or chop into small pieces. Leave about 1 tablespoon of rendered bacon fat in the skillet and set aside.
  2. Start the soup base: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery and cook for 5-6 minutes, stirring occasionally, until the onion is translucent and starting to soften. Add the minced garlic and cook for 30 seconds until fragrant.
  3. Add the potatoes and liquid: Add the diced potatoes, chicken broth, water, bay leaf, dried thyme, and about ½ teaspoon salt and ¼ teaspoon black pepper. Stir together and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 15-20 minutes, or until potatoes are fork-tender.
  4. Make the light cream mixture: While the potatoes cook, whisk together the milk and flour in a small bowl until smooth. Set aside.
  5. Blend the soup: Remove the bay leaf and discard. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully transfer half the soup to a regular blender, blend until smooth, and return to the pot.
  6. Add the cream mixture: With the soup at a gentle simmer, slowly pour in the milk and flour mixture while stirring constantly. Continue stirring for 2-3 minutes as the soup thickens. If too thick, add a splash more broth or water.
  7. Finish and season: Stir in about half of the crumbled bacon, reserving the rest for topping. Taste and adjust salt and pepper. Add a pinch of cayenne or red pepper flakes if desired.
  8. Serve and garnish: Ladle soup into bowls. Top with remaining bacon, fresh chives, shredded cheddar cheese (if using), and a dollop of Greek yogurt or light sour cream. Serve immediately.

Notes

Don’t rush the onion and celery step; low and slow builds flavor. Keep stirring when adding the milk and flour mixture to avoid clumps. Over-blending can make the soup gummy; blend just until smooth. Save some potato cooking liquid to thin the soup if needed. The soup thickens as it sits; add a splash of broth or milk when reheating. For freezing, leave off bacon and chives until serving.

Nutrition

Keywords: potato soup, creamy potato soup, lighter potato soup, bacon and chives, easy soup recipe, comfort food, healthy soup

Find it online: https://spoonmira.com/lighter-creamy-potato-soup-with-bacon-and-chives-easy-recipe/