Soups & Stews
This 54th Street Potato Soup copycat recipe delivers the same velvety, bacon-topped perfection that made the original famous. The secret lies in slow-simmered potatoes, rich broth, and a crispy bacon garnish that adds irresistible texture. I've recreated this comforting classic after years of testing—every spoonful tastes like the iconic diner version.
The foundation starts with creamy potatoes simmered in a savory broth until tender, then blended to a smooth, velvety consistency. What sets this apart is the crispy bacon topping, baked until golden and crumbled over the top for that signature crunch. The recipe also includes a touch of cream for richness, balanced by aromatic thyme and bay leaf for depth.
What you'll end up with is a steaming bowl of soup with a perfectly smooth texture and layers of flavor—creamy, savory, and slightly tangy. The crispy bacon on top adds a satisfying contrast that makes each bite unforgettable. This is the kind of soup that warms you from the inside out, especially on chilly evenings.
While the classic version uses dairy, I've included vegan substitutions in the variations section. Whether you stick to tradition or adapt it, this copycat recipe delivers the same comforting experience as the original. Let's get cooking!
Ingredients for 54th street potato soup copycat
Six ingredients transform into the iconic diner soup with crispy bacon magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Thick-Cut Bacon 🥓 | 1 ½ lbs | Cut into 1-inch pieces for topping |
| Chicken Broth 💧 | 8 cups | Low-sodium preferred, homemade or high-quality |
| Heavy Cream 🥛 | 1 cup | Full-fat for velvety texture |
| Unsalted Butter 🧈 | 4 tbsp | European-style preferred |
| Fresh Thyme 🌿 | 1 tbsp | Leaves only, finely chopped |
| Bay Leaves 🌿 | 2 whole | Removed before blending |
| Garlic Cloves 🧄 | 4 cloves | Minced for depth of flavor |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked for best flavor |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening soup base |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For crisping bacon topping |
| Sour Cream 🥛 | ½ cup | For serving, optional |
| Chopped Green Onions 🧅 | ¼ cup | For garnish |
The potatoes are everything here—Yukon Golds are ideal for their creamy texture, but Russets work too. Costco or Trader Joe's usually carry them year-round, but check the produce section for the waxy, golden variety. For the bacon, thick-cut from the deli counter gives you the best crunch when baked. If you're short on time, pre-cooked bacon works, but fresh-cut pieces make all the difference. The broth should be rich but not salty—homemade or high-quality store-bought like Pacific Foods or Imagine makes a world of difference. And don't skip the thyme or bay leaves; they're what give the classic version its depth.
No heavy cream? Full-fat coconut milk works surprisingly well for a vegan version, though the texture will be slightly lighter. Running out of butter? Olive oil or ghee keeps the richness, but butter's fat content is what makes this soup truly velvety. The flour is just for thickening—cornstarch works too if you're avoiding gluten. For the garlic, roasting the cloves first adds a subtle sweetness that pairs perfectly with the potatoes. And if you're making this ahead, save the bacon topping until serving so it stays crispy. Pro move: toast the green onions in the bacon fat before serving—extra flavor boost.
This soup tastes even better the next day, so make a double batch if you can. Store the base (without bacon) in the fridge for 5 days or freeze for 3 months. The bacon topping? Bake it fresh and crumble over each bowl—that crispy contrast is what makes this soup iconic. For serving, I like to keep the sour cream and extra bacon on the side so everyone can customize their bowl. And trust me, leftovers reheat beautifully—just stir in a splash of broth or milk to restore that creamy texture.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just peel the Yukons, chop the bacon, and dump it all in one pot. The broth does the work while you stir in the cream at the end, and suddenly, dinner’s ready.
- Bacon-Cream Dream: That first bite? Crispy bacon bits melting into velvety cream with buttery potatoes—it’s the kind of combo that makes you pause mid-spoonful. Honestly, the heavy cream and butter transform this from basic potato soup to something indulgent.
- Leftovers That Don’t Suck: This soup actually tastes better the next day. I make a double batch on Sundays, and by Wednesday, it’s still rich and comforting. Freeze half for when you’re too lazy to cook—just reheat and add a splash of cream.
- Budget-Friendly Luxury: Yukon Golds and thick-cut bacon feel fancy, but they stretch far here. A pound of bacon serves four, and the cream makes it feel special without breaking the bank. (Yes, even on a Tuesday night.)
Step-by-step instructions for 54th street potato soup
Here's how to recreate that iconic restaurant-style potato soup with velvety texture and crispy bacon topping.
Cook the Potatoes Until Fork-Tender
Place the 3 lbs Yukon Gold Potatoes (already peeled and cut into 1-inch cubes) in a large stockpot. Add the 8 cups Chicken Broth, 2 whole Bay Leaves, and 4 cloves Garlic Cloves. Bring to a boil over medium-high heat, then reduce to a simmer. Cook uncovered for 15-20 minutes until the potatoes are fork-tender but still hold their shape.
I like to stir occasionally to prevent sticking, but don't overdo it—this helps develop a light crust on the potatoes. You'll know they're ready when a knife slides in easily but the center still offers a slight resistance. This stage is crucial for achieving that perfect creamy texture without turning mushy.
Build the Creamy Base
Remove the Bay Leaves and Garlic Cloves from the pot. Stir in the 4 tbsp Unsalted Butter and 2 tbsp All-Purpose Flour to create a light roux. Cook for 2-3 minutes until the mixture thickens slightly and the raw flour taste disappears. This step forms the foundation of your soup's velvety texture.
Next, gradually whisk in the 1 cup Heavy Cream while maintaining a gentle simmer. Add the 1 tbsp Fresh Thyme and 1.5 tsp Diamond Crystal Kosher Salt. Continue cooking for another 5 minutes until the soup reaches your desired consistency. If it's too thick, add ½ cup of the reserved potato cooking liquid. The soup should coat the back of a spoon but still be light enough to spoon easily.
Crisp the Bacon Topping
While the soup simmers, heat a large skillet over medium heat. Add the 2 tbsp Extra-Virgin Olive Oil and the 1.5 lbs Thick-Cut Bacon (cut into 1-inch pieces). Cook for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Drain on paper towels, reserving 2 tbsp of the bacon fat in the skillet.
Here's the secret: the crispy bacon should be able to hold its shape when placed on paper towels. If any pieces aren't fully crispy, return them to the skillet for another minute or two. This bacon topping is what makes this soup truly special—don't rush this step. The reserved bacon fat adds incredible flavor to the soup when you combine everything.
Combine and Finish
Return the soup to medium-low heat and stir in the crispy bacon along with the reserved bacon fat. Add the 0.5 tsp Freshly Ground Black Pepper and adjust the seasoning with additional salt if needed. The soup should be seasoned to taste—each spoonful should be rich and flavorful without being overpowering.
Let the soup sit off the heat for 5 minutes to allow the flavors to meld together. This resting period is important—it lets the soup develop its full depth of flavor. The crispy bacon will soften slightly but maintain its texture, creating that perfect contrast with the creamy soup.
Serve with Garnishes
Ladle the soup into warm bowls and top each serving with a dollop of 0.5 cup Sour Cream and 0.25 cup Chopped Green Onions. The sour cream adds a beautiful contrast to the rich soup, while the green onions provide a fresh finish. Serve immediately while the bacon is still crispy and the soup is piping hot.
This copycat recipe delivers all the comfort and richness of the original 54th Street Potato Soup. The secret lies in the crispy bacon topping and the perfectly balanced creamy base. Each spoonful should be a perfect harmony of textures and flavors that will transport you straight to that iconic restaurant.
Pro Tips For Making 54th Street Potato Soup Copycat
- Crisp the Bacon Properly: I learned this the hard way—cooking thick-cut bacon low and slow turns it rubbery. Instead, crank the heat to medium-high and let those slices render fat aggressively for the first 5 minutes. Flip only when the edges hit deep golden, not before, or you’ll end up with sad, limp bacon that won’t add the right texture to the soup.
- Peel and Cube Potatoes Evenly: Uneven potato pieces mean some will turn to mush while others stay hard. Use a paring knife to peel Yukon Golds, then cut them into ½-inch cubes—no smaller, or they’ll dissolve into the broth. Soak them in cold water for 10 minutes first to remove excess starch, which keeps the soup from getting gluey.
- Simmer, Don’t Boil: After adding the potatoes to the broth, resist the urge to blast the heat. A gentle simmer (tiny bubbles, occasional swirls) breaks down the potatoes evenly without turning them to paste. If it boils hard, cover and reduce heat immediately—overcooking here is the fastest way to ruin the creamy texture later.
- Strain and Whisk the Cream: The secret to that ultra-smooth finish isn’t just blending—it’s straining the cooked potatoes through a fine-mesh sieve first. Then, when you temper the heavy cream (warm it gradually with a ladle of hot broth), whisk like your life depends on it. Cold cream shocked into hot soup will curdle, and no amount of blending will fix it.
Storing and reheating this 54th street potato soup copycat
Fridge Storage Tips
Store the finished soup (without bacon) in an airtight container for up to 5 days in the refrigerator. I use glass Pyrex containers with tight-sealing lids to maintain freshness. The flavors actually deepen overnight as the spices meld together—this is why leftovers often taste even better! 🥣
For the crispy bacon topping, store it separately in a small airtight container or wrapped in parchment paper. Reheat it in a 350°F oven for 3-5 minutes just before serving to restore that perfect crunch. Trust me, this makes all the difference when you're ready to serve.
Freezer-Friendly Method
This soup freezes beautifully for up to 3 months—just portion it into quart-sized freezer bags or glass containers, leaving 1-inch headspace for expansion. I like to freeze it in single-serving portions so I can grab exactly what I need. Thaw overnight in the fridge before reheating.
When reheating from frozen, transfer the soup to a pot and add ¼ cup water or broth to prevent drying out. Heat over medium-low heat for 10-15 minutes, stirring occasionally, until it reaches 165°F. Stir in fresh bacon fat or a splash of cream to restore that velvety texture. 💫
Reheating Perfection
For the best results, reheat the soup on the stovetop—it maintains the creamy texture better than the microwave. Bring to a gentle simmer over medium heat, then reduce to low heat and let it warm through. Avoid boiling, as this can make the soup watery and break down the cream.
If using the microwave, cover with a damp paper towel and heat in 1-minute intervals, stirring between each. Add a splash of milk or cream if the soup appears too thick after reheating. The key is to restore that silky, restaurant-quality consistency—just like the original! ⚡
Bacon Topping Revival
If your bacon topping loses its crispiness during storage, don't worry—you can revive it! Spread the bacon pieces on a parchment-lined baking sheet and bake at 400°F for 5-7 minutes until golden and crispy again. This works perfectly for both refrigerated and frozen bacon.
For an extra flavor boost, toss the revived bacon with a pinch of smoked paprika before serving. The smoky notes complement the creamy soup beautifully and make it taste even more like the original diner version. 🥓
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The crispy bacon topping is what makes this dish iconic, but you can absolutely adapt it! Swap it for crumbled sausage, toasted breadcrumbs, or crispy fried shallots for texture. For a vegan version, try smoked paprika-dusted chickpeas or toasted pumpkin seeds—they add a satisfying crunch without bacon.
Why does my soup turn out too thick?
This usually happens when the potatoes release too much starch during cooking. To fix it, whisk in ½ cup warm broth or water while heating on low. If you prefer a thicker texture, reduce the broth by 1 cup next time or simmer uncovered for 5 extra minutes to evaporate excess liquid. The soup should coat the back of a spoon but still be light enough to spoon easily.
How do I keep the bacon extra crispy?
Bake the bacon topping at 425°F instead of 350°F for 8-10 minutes on a wire rack over a baking sheet. This allows air to circulate on all sides, keeping it crispy. For even more crunch, toss the cooked bacon with ½ tsp cornstarch before baking. Store it in a paper towel-lined container to absorb moisture and keep it crispy longer.
Can I make this soup in an Instant Pot?
Yes! Sauté the garlic and onions first, then add potatoes, broth, and bay leaves. Cook on high pressure for 8 minutes, then quick-release. Stir in butter, flour, and cream, then adjust thickness with broth. For the bacon, cook it separately in the Instant Pot's skillet function or on the stovetop. The pressure cooker speeds up cooking but may require slightly more flour to achieve the same velvety texture.
What's the best way to serve this soup?
This soup is perfect for chilly days, game days, or cozy family dinners. Serve it in pre-warmed bowls with extra crispy bacon, a dollop of sour cream, and chopped green onions. For a restaurant-style presentation, add a sprinkle of smoked paprika and serve with crusty bread or oyster crackers. Pair it with a simple green salad to balance the richness.