This creamy potato soup delivers the rich, hearty flavors you’d expect from a restaurant favorite. I’ve perfected the balance of smooth texture and loaded toppings that make every bowl satisfying.
With tender potatoes, crispy bacon, and melted cheese, this version brings that beloved comfort to your own kitchen. The secret is in the slow simmer and just the right seasoning blend.
Ingredients for 54th Street Bar and Grill Potato Soup
Loaded with potatoes, bacon, and cheese for that cozy, restaurant-style comfort in every bite.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 2 lb | Peeled and diced into 1-inch cubes |
| Thick-Cut Bacon 🥓 | 8 slices | Chopped for crispy bits |
| Yellow Onion 🧅 | 1 whole | Finely diced for base flavor |
| Celery Stalks 🌿 | 2 pieces | Diced for aromatic depth |
| Garlic Cloves 🧄 | 3 cloves | Minced for robust flavor |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred for control |
| Heavy Cream 🥛 | 1 cup | For creamy richness |
| Unsalted Butter 🧈 | ¼ cup | For sautéing and richness |
| All-Purpose Flour 🌾 | ¼ cup | For thickening the soup |
| Shredded Cheddar Cheese 🧀 | 2 cups | Sharp cheddar for best flavor |
| Sour Cream 🥛 | ½ cup | For topping and tang |
| Green Onions 🧅 | ½ cup | Sliced thin for garnish |
| Salt 🧂 | 1 tsp | Adjust to taste after simmering |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | For earthy seasoning depth |
[recipe_ingredient_scaler]
The potatoes are the heart of this. Russets break down just right for that creamy texture—skip the waxy ones. Costco has great bulk bacon, but any thick-cut from the grocery store works. I always grab the low-sodium chicken broth so I can control the salt. For the cheddar, block cheese shredded at home melts smoother than pre-shredded (which has anti-caking stuff that makes it clumpy).
No thick-cut bacon? Regular bacon works, just cook it a bit longer to get it crispy. Swap chicken broth for vegetable broth to make it veggie-friendly. Heavy cream can be half-and-half if you want it a touch lighter. The flour thickens it up, but cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) does the trick too. Fresh thyme? Use one-third the amount of dried.
This keeps 4-5 days in the fridge—it thickens up, so stir in a splash of milk when reheating. Freezes for 3 months (without toppings). I always make extra bacon so I can crumble more on top the next day. (Worth the extra pan, trust me.)
Why You’ll Love This Recipe
- I’ll be real: it tastes even better the next day, and the potatoes soak up all that flavor overnight.
- One Pot Wonder: I love that this soup comes together in a single pot—just chop the russets, bacon, onion, and celery, then let it simmer.
- Smoky Depth: The thick-cut bacon and garlic cloves give it that rich, smoky flavor that makes every spoonful irresistible.
- Feeds a Crowd: Honestly, it’s my go-to for family dinners or meal prep—hearty enough to satisfy everyone.
Step-by-Step Instructions for Loaded Potato Soup with Bacon and Cheese
This method delivers that signature creamy texture with all the smoky, cheesy goodness you love.
Step 1: Cook the Bacon and Sauté Vegetables
In a large pot, cook the 8 slices thick-cut bacon over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon, leaving the rendered fat in the pot. This bacon fat adds incredible depth of flavor to the soup base.
Add the 1 whole yellow onion (finely diced) and 2 pieces celery stalks (diced) to the pot. Sauté in the bacon fat for 5 minutes until softened and translucent. Stir in the 3 cloves garlic cloves (minced) and cook for 30 seconds until fragrant—don’t let it brown.
Step 2: Build the Creamy Soup Base
Melt the 0.25 cup unsalted butter into the vegetable mixture. Sprinkle in the 0.25 cup all-purpose flour and whisk constantly for 2 minutes to cook off the raw flour taste. This creates a roux that will thicken the soup beautifully.
Slowly pour in the 4 cups chicken broth, whisking continuously to prevent lumps. Add the 2 lb russet potatoes (peeled and diced), 1 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender.
Step 3: Blend and Add Creaminess
Using an immersion blender, partially blend the soup until about half the potatoes are smooth but some chunks remain for texture. This gives it that classic loaded potato soup consistency. Stir in the 1 cup heavy cream and 2 cups shredded cheddar cheese, mixing until the cheese is fully melted and the soup is velvety smooth.
Taste and adjust seasoning if needed—remember, the bacon and cheese add saltiness too. Let the soup simmer for another 5 minutes to allow the flavors to meld together completely.
Step 4: Garnish and Serve
Ladle the soup into bowls and top each serving with the crispy bacon, 0.5 cup sour cream, and 0.5 cup green onions. The contrast of the cool sour cream and crispy bacon against the hot, creamy soup is what makes this dish so special.
Serve immediately while hot, with extra shredded cheese on the side for those who want to go the extra mile. This soup is rich and satisfying, perfect for a cozy meal that tastes just like your favorite restaurant version.
Pro Tips For Making 54th Street Bar And Grill Potato Soup
- Render Bacon First: Cook the thick-cut bacon until crispy, then use the rendered fat to sauté the onion, celery, and garlic—this builds a deep, smoky base that defines the soup’s flavor.
- Cube Potatoes Evenly: Cut the russets into 1-inch cubes so they cook at the same rate; I learned this the hard way after ending up with mushy bits and undercooked chunks in the same pot.
- Skip the Pre-Salt: Hold off on salting the potatoes until they’re tender—adding it too early can make them resistant to softening, and the bacon already brings plenty of salt to the party.
- Mash a Few Potatoes: After simmering, lightly mash a handful of potato cubes against the pot’s side to thicken the soup naturally—no extra flour or cream needed, and it keeps that rustic texture.
Essential Equipment for 54th street bar and grill potato soup
Large Heavy Pot
I always reach for my 5-quart Dutch oven—it’s perfect for even heat distribution and has plenty of room for all ingredients. The heavy base prevents hot spots that can scorch the roux. Le Creuset is my go-to, but any enameled cast iron works beautifully. 🔥
Immersion Blender
An immersion blender is essential for getting that perfect creamy-yet-chunky texture. I use my Cuisinart SmartStick to blend right in the pot—no transferring hot liquid. Pulse it a few times for controlled blending, leaving some potato chunks for texture.
Slotted Spoon
When cooking bacon, a stainless steel slotted spoon lets you remove crispy pieces while leaving the flavorful fat behind. I prefer one with a long handle to avoid steam burns. This small tool makes a big difference in keeping the process clean and efficient.
Wooden Spoon
A wooden spoon is ideal for stirring the roux and scraping the browned bits from the pot bottom. It won’t scratch your cookware like metal can. I keep one dedicated to my soup pot—it’s become seasoned with years of bacon fat and love.
Whisk
For the roux step, a balloon whisk helps incorporate flour smoothly without lumps. I use mine to constantly stir while adding broth to prevent clumping. A 10-inch whisk gives you the reach needed in larger pots.
Cheese Grater
Freshly grated cheese melts better than pre-shredded, and a box grater makes quick work of the 2 cups cheddar. I prefer the large holes for shredded cheese that blends seamlessly into the soup. It’s a small effort for a big flavor payoff.
Nutrition Facts
Frequently Asked Questions
Can I make this soup ahead of time?
Yes! It keeps well in the fridge for 4-5 days and freezes for up to 3 months. Reheat gently on the stove, adding a splash of milk to thin if needed.
What if I don’t have an immersion blender?
You can transfer 2 cups of soup to a regular blender (fill only halfway). Or mash some potatoes with a potato masher for a rustic texture.
Can I use a different type of potato?
Russets are ideal, but Yukon Golds work too. Avoid waxy potatoes like red or new potatoes—they won’t break down enough for that creamy texture.
How do I prevent the cheese from clumping?
Always shred block cheese yourself and add it slowly while stirring. Pre-shredded cheese contains anti-caking agents that can make the soup grainy.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
- Recipe for Boneless Pork Chops in Cast Iron Skillet: Sear and Baste to Juicy Perfection - October 3, 2026
- Recipe for Boneless Cross Rib Roast: Slow-Roasted Beef with Herb Crust - October 3, 2026
- Hamburgers in Sauce Recipe Crock Pot: Slow-Cooked Savory Delight - October 3, 2026