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Potato Soup with Bacon & Truffle Oil

  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x


Truffle oil and bacon kick this loaded potato soup up a BIG notch!


  • 10 slices bacon, chopped into 1/2-inch pieces
  • 4 pounds Russet potatoes, washed and roughly cut into 1/2-inch cubes
  • 1 large white onion, diced
  • 5 cloves garlic, minced
  • 5 cups chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup grated sharp cheddar cheese
  • 34 Tbsp. truffle oil
  • salt and pepper
  • optional toppings: additional shredded cheddar, sliced green onions, sour cream


  1. Fry bacon in a large stockpot or dutch oven over medium-high heat until crispy. Remove bacon with a slotted spoon, and then measure out the remaining grease and return 2 tablespoons of grease to the pot.
  2. Add the onion and saute for 5 minutes or until cooked and translucent. Add the garlic and cook for an additional 1-2 minutes or until fragrant. Then add the chicken broth.
  3. Bring the soup to a boil, then reduce heat to medium-low, cover and simmer for 20-30 minutes or until the potatoes are tender. Remove the lid, and use a potato masher to mash the soup until your desired level of smoothness. (It’s ok if some lumps remain!)
  4. Add in the heavy cream, cheddar, truffle oil, cooked bacon pieces, and stir to combine. Season with salt and pepper. Then serve warm, generously garnished with (optional) toppings.