Irish Potato Soup with Bacon and Chives

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This creamy, chunky potato soup is loaded with bacon, sharp cheddar, and fresh chives for a satisfying meal in a bowl.

It tastes like a loaded baked potato in soup form, and it comes together in about 45 minutes on the stovetop.

Why You’ll Love It

  • Hearty enough to serve as a main course
  • Creamy but not heavy—no cream of anything soup needed
  • Loaded baked potato flavors in every spoonful
  • Affordable ingredients that feed a family
  • Freezer-friendly for meal prep

Ingredients

For the Soup

  • 8 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 pounds Yukon Gold potatoes, peeled and cut into 1-inch cubes
  • 6 cups chicken broth
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)

For Topping

  • Reserved crispy bacon
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup fresh chives, chopped
  • Extra sour cream
  • Freshly cracked black pepper

Steps

1. Cook the chopped bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crispy, about 8-10 minutes.

2. Use a slotted spoon to transfer the bacon to a paper towel-lined plate and set aside for topping.

3. Pour off all but 2 tablespoons of the bacon fat from the pot.

4. Add the diced onion to the pot and cook in the bacon fat over medium heat until softened and translucent, about 5 minutes.

5. Add the minced garlic and cook for 30 seconds until fragrant.

6. Add the cubed potatoes, chicken broth, salt, black pepper, and cayenne if using.

7. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the potatoes are fork-tender.

8. Use a potato masher to mash about half of the potatoes directly in the pot, leaving some chunks for texture.

9. Alternatively, use an immersion blender to blend partially, pulsing just a few times.

10. Reduce heat to low and stir in the milk.

11. Add the sour cream and whisk until fully incorporated.

12. Add the shredded cheddar cheese and stir until melted and smooth.

13. Taste and adjust seasoning with more salt and pepper as needed.

14. If the soup is too thick, add more broth or milk until you reach your desired consistency.

15. Ladle into bowls and top each serving with crispy bacon, extra cheese, chives, a dollop of sour cream, and cracked pepper.

Helpful Tips and Substitutions

Yukon Gold potatoes create a naturally creamy soup; Russets work but will break down more and create a thicker texture.

Do not boil the soup after adding the dairy—high heat can cause it to curdle.

For a thicker soup, mash more potatoes; for thinner soup, mash fewer and add more broth.

Low-sodium chicken broth gives you better control over the final salt level.

Vegetable broth works for a vegetarian version—skip the bacon and sauté the onions in butter.

Half-and-half can replace the milk for a richer soup.

Cream cheese (4 ounces) can substitute for the sour cream.

Leeks can replace the onion for a more subtle, sweeter flavor.

Add 2 cups of chopped broccoli or cauliflower with the potatoes for extra vegetables.

Serving Ideas

Serve in deep bowls with crusty bread or bread bowls for dipping.

Pair with a simple green salad for a complete meal.

Irish soda bread makes the perfect accompaniment.

Set up a toppings bar so everyone can customize their bowl with bacon, cheese, chives, and sour cream.

This soup is hearty enough for dinner but also works as a starter course for a larger meal.

Make-Ahead and Storage

The soup base (without dairy) can be made up to 3 days ahead and refrigerated.

Reheat gently and add the milk, sour cream, and cheese just before serving.

Store fully prepared soup in an airtight container in the refrigerator for up to 4 days.

Reheat on the stovetop over medium-low heat, stirring frequently and adding a splash of milk if needed.

The soup thickens as it sits—this is normal and easily fixed with more liquid when reheating.

To freeze, cool the soup completely without the dairy, then freeze for up to 3 months.

Thaw overnight in the refrigerator and add the dairy when reheating.

Cook the bacon fresh for topping or store separately and recrisp in the oven before serving.

Soup Season Staple

This potato soup delivers comfort food satisfaction without complicated techniques or expensive ingredients.

The bacon fat adds depth that butter alone cannot match.

Keep this recipe on rotation for cold weather dinners—it never disappoints.

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