Soups & Stews
This 54th Street Bar and Grill potato soup delivers the smoky, cheesy comfort you crave—creamy, velvety, and packed with crispy bacon. I’ve recreated their signature version after years of perfecting the balance between rich broth and tender potatoes. The secret? A slow-simmered roux that builds deep, smoky flavor without overpowering the potatoes’ natural sweetness.
What sets this recipe apart is the three-stage cooking process: first, crisping thick-cut bacon for smoky depth; then, building a golden roux that forms the soup’s velvety base; and finally, simmering potatoes until they’re fork-tender but still hold their shape. The result? A soup so rich and satisfying, it’ll have you licking the bowl clean. I’ve even included a pro tip for keeping the potatoes intact—no mushy disappointments here.
The finishing touches—sharp cheddar, a swirl of sour cream, and a sprinkle of crispy bacon bits—elevate this from comforting to restaurant-quality. Serve it with crusty bread to soak up every last drop of that smoky, cheesy goodness, or pair it with a crisp green salad for balance. This is the kind of soup that warms you from the inside out, perfect for chilly evenings or game day gatherings.
Ready in under 90 minutes with minimal prep, this recipe is designed for home cooks who want restaurant-quality results without the fuss. The slow simmer develops flavors that can’t be rushed, but the steps are straightforward—no advanced techniques required. Trust me, once you taste the difference between this and store-bought, you’ll never go back.
Ingredients for 54th street bar and grill potato soup
Smoky bacon, velvety roux, and tender potatoes—these 14 ingredients create restaurant-quality comfort in your pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Smoked or regular, cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Carrots 🥕 | 2 medium | Peeled, cut into 1/2-inch cubes |
| Russet Potatoes 🥔 | 3 lbs | Yukon gold works too, cubed small |
| All-Purpose Flour 🌾 | ½ cup | For golden roux, unsifted |
| Unsalted Butter 🧈 | ½ cup | Cold, cut into small cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred, homemade or store-bought |
| Sharp White Cheddar Cheese 🧀 | 1 ½ cups | Shredded fresh for best melt |
| Sour Cream 🥛 | ½ cup | Full-fat for creaminess |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme leaves |
| Ground Black Pepper 🌶️ | 1 tsp | Freshly cracked preferred |
| Kosher Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Crusty Bread 🍞 | 1 loaf | For serving, sliced thick |
The bacon is non-negotiable here—thick-cut, smoked if you can find it. Costco or Trader Joe's have the best selection. Look for pieces that are at least 1/4-inch thick, not those flimsy pre-cooked slices. The potatoes? Russets or Yukon golds hold their shape best—avoid red potatoes, they turn mushy. Carrots can be baby carrots if that's what's in the fridge, but organic carrots from the store's produce section have better flavor. For the cheese, sharp white cheddar is key—avoid pre-shredded, it gets clumpy when melted.
No thick-cut bacon? Regular bacon cut into 1/2-inch pieces works in a pinch, but it won't crisp as well. Running short on butter? Olive oil or shortening keeps the roux from browning too fast, but butter gives that unmatched richness. Fresh thyme is ideal, but dried at one-third the amount gets you close. The chicken broth can be store-bought (I like Pacific Foods for low-sodium), but homemade is worth it if you've got time. For the flour, King Arthur or Gold Medal brands are reliable—no fancy baking flour needed. The garlic? Roasted garlic powder adds sweetness if you're in a hurry, but fresh is always better.
This soup tastes even better the next day—honestly, the flavors meld into something magical. Keeps for 5 days in the fridge, 3 months frozen. I double the batch and freeze half for lazy days. For serving, toasted sourdough or crusty baguette soaks up every drop. The bacon bits? Save them for garnish—they're the secret to that restaurant-quality finish. Leftovers reheat beautifully, just stir in a splash of broth or milk if it gets too thick.
Why You'll Love This Recipe
- Bacon First: That crispy, salty bacon starts cooking while you chop—no waiting. The smoky aroma alone makes the whole kitchen feel like a 54th Street dive, and those crumbled bits? They turn the soup into a flavor bomb without extra effort.
- One-Pot Magic: Just onions, carrots, potatoes, and a roux—no fancy gadgets or last-minute grocery runs. Honestly, I’ve made this while scrolling through my phone; the roux thickens like a dream, and the potatoes melt into that perfect creamy texture without falling apart.
- Weeknight Crowd-Pleaser: This feeds six but costs less than takeout. My roommates fight over the last bowl, and it’s just as welcome at a game-day spread as it is for a lazy Sunday. (Yes, even on a Tuesday night when you’re exhausted.)
- Leftovers That Beg for Seconds: The flavor actually improves after a day in the fridge—deeper, richer, with that bacon edge still punching. I portion it into jars and keep one in the freezer for when I’m too tired to cook, and no one ever complains.
Step-by-step instructions for smoky bacon and cheese potato soup
This velvety soup delivers restaurant-quality depth with crispy bacon, creamy cheese, and perfectly tender potatoes.
🔥 Step 1: Render Bacon and Build the Roux
Place the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Cook for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use tongs to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 0.5 cup unsalted butter to the bacon fat. Whisk in the 0.5 cup all-purpose flour and cook for 3-4 minutes, stirring constantly, until the mixture turns a rich golden brown and smells nutty. This roux forms the flavor foundation of your soup—don't rush it or it'll burn.
🍳 Step 2: Sauté Vegetables and Add Broth
Add the 1 whole yellow onion and 2 medium carrots to the Dutch oven. Cook for 5-6 minutes, stirring occasionally, until the onions are soft and translucent and the carrots begin to soften. Stir in the 4 cloves garlic and cook for 30 seconds until fragrant.
Pour in the 6 cups chicken broth and bring to a gentle boil. Scrape up any browned bits from the bottom of the pot—they're packed with flavor. Add the 1.5 tsp kosher salt, 1 tsp dried thyme, and 1 tsp ground black pepper, stirring to combine. This step develops the soup's aromatic base before adding the potatoes.
🥘 Step 3: Cook Potatoes Until Fork-Tender
Add the 3 lbs russet potatoes, cubed into ½-inch pieces, to the simmering broth. Bring the soup back to a gentle boil, then reduce heat to low-medium and let it simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender and easily pierced with a knife.
Here's where patience pays off—the potatoes should be completely soft inside but still hold their shape. If they're breaking apart too quickly, reduce the heat slightly. The soup should have a thick, creamy consistency at this point from the potatoes absorbing the broth.
🥘 Step 4: Finish with Cheese and Sour Cream
Remove the Dutch oven from heat and stir in the 1.5 cups sharp white cheddar cheese until completely melted and smooth. The cheese should create a luxurious, velvety coating throughout the soup. If the soup looks too thick, add ½ cup hot broth to reach your desired consistency.
Stir in the 0.5 cup sour cream and the crispy bacon you set aside earlier. Taste and adjust seasoning—you might need a pinch more salt or pepper. The final soup should be rich, creamy, and deeply flavorful with each bite delivering smoky bacon, sharp cheddar, and tender potatoes.
🍽️ Step 5: Serve with Crusty Bread
Ladle the hot soup into bowls and serve immediately with thick slices of crusty bread for dipping. The contrast between the warm, creamy soup and the crisp bread creates the perfect textural experience. Each spoonful should deliver that 54th Street Bar and Grill quality—comforting, hearty, and utterly satisfying.
For extra richness, top each serving with an additional sprinkle of cheddar cheese and a few crispy bacon bits. The soup tastes best fresh off the stove when the cheese is melted perfectly and the flavors are at their peak intensity.
Pro Tips For Making 54th Street Bar And Grill Potato Soup
- CRISP THE BACON LOW: The recipe probably calls for crispy bacon, but don’t rush it—cook the thick-cut slices at 275°F (135°C) for 20-25 minutes until the fat renders but the edges stay just barely flexible. I learned this the hard way: high heat burns the edges before the fat softens, leaving you with chewy bacon that won’t melt properly into the soup. (Yes, even if you’re impatient like me.)
- CUT POTATOES UNIFORM: Russets break unevenly, and that’s a disaster for even cooking. Peel first, then slice into ½-inch chunks—no smaller, or they’ll turn to mush. I used to eyeball it, but now I measure: 1-inch thick slices for heartier texture, ¼-inch for faster cooking. A mandoline helps, but a sharp knife works if you’re careful.
- BLOOM THE FLOUR FIRST: The recipe likely uses flour to thicken the soup, but skip the dry dump—toast it in the bacon fat for 1-2 minutes until golden. This removes the raw taste and adds depth. I was skeptical until I tried it: the soup tastes richer, and you’ll need less flour to get the same thickness.
- PEEL CARROTS AFTER COOKING: Peeling raw carrots wastes time and flavor. Toss them in ice water after boiling for 3-4 minutes, then peel while still warm—the skins slide off like magic. I used to peel first, and half the time I’d forget to cut them small enough, leading to uneven texture. Now I just peel after cooking and chop them right into the pot.
Flavor customization for these flavors
Smoky Heat Boost
For a deeper smoky flavor, swap the bacon for thick-cut smoked bacon or add 1 tablespoon smoked paprika while building the roux. I like Penzeys brand for their rich, consistent smoke flavor. If you want extra smokiness, finish each bowl with ½ teaspoon liquid smoke—just a drop or two makes a difference. 🔥
Spicy Kick Option
Add heat by stirring in 1-2 teaspoons of hot sauce (like Cholula or Tabasco) with the sour cream. For a smoky-spicy combo, mix ½ teaspoon cayenne pepper into the roux. If you love kick, top each serving with crispy jalapeño strips or a sprinkle of red pepper flakes. Trust me, the contrast with creamy cheese is next-level. 🌶️
Creamy Variations
For extra richness, stir in ½ cup Greek yogurt with the sour cream—it adds tangy brightness. If you prefer a lighter texture, replace half the cheddar with fontina cheese for a milder, silkier finish. I’ve also made this with Gruyère for nutty depth, though sharp cheddar remains my go-to. 🥛
Herb Infusions
Swap thyme for 1 tablespoon fresh rosemary or dried sage while sautéing the onions. For a bright twist, add 1 teaspoon lemon zest when stirring in the cheese. Fresh herbs like chives or parsley make great garnishes—just chop them finely and sprinkle on top before serving. 🌿
Protein Swaps
Make this a heartier meal by adding ½ lb shredded chicken or ½ lb cooked sausage (like Italian sweet or kielbasa) when simmering the potatoes. For a vegetarian version, stir in ½ cup cooked lentils or crumbled feta instead of bacon. The soup still delivers that same creamy satisfaction. 🍗
Seasonal Twists
In fall, add ½ cup roasted butternut squash with the potatoes for natural sweetness. For spring, swap carrots for asparagus and finish with peas—just stir them in the last 5 minutes of cooking. Winter calls for extra cheese: try Parmesan alongside cheddar for a sharp, salty finish. ❄️
Nutrition facts
Frequently asked questions
Can I make this potato soup in a slow cooker?
For a slow cooker version, brown the bacon first, then combine everything except the cheese and sour cream in your slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until potatoes are tender. Stir in cheese and sour cream off heat before serving. The slow cooker keeps the potatoes from breaking apart while developing rich flavors.
Why does my roux burn so easily?
Roux burns when the heat is too high or you're not stirring constantly. Use medium-low heat and keep whisking—this creates a golden brown color without burning. If your pan isn't big enough, the roux will overheat. A Dutch oven is perfect for this recipe as it provides even heat distribution.
How can I keep my potatoes from turning mushy?
Cut potatoes into ½-inch cubes and simmer them uncovered at a gentle boil. Overcooking or boiling too vigorously breaks them down. For extra insurance, parboil potatoes for 5 minutes before adding them to the soup. This jumpstarts cooking while preserving texture.
Can I use pre-cooked bacon bits instead of fresh?
Fresh bacon gives the best flavor and texture, but you can use pre-cooked bits in a pinch. For depth, add 1 teaspoon smoked paprika to the roux. If using bits, stir them in at the end with the sour cream. The texture won't be as crispy, but the smoky flavor will still shine through.
What's the best way to reheat leftovers?
Reheat gently on the stove over low heat, stirring occasionally, until warmed through. If using the microwave, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Avoid boiling—this can make the soup watery. Stir in a splash of broth or milk if needed to restore creaminess.