This 54th Street Bar and Grill potato soup delivers the same smoky, savory depth you’d expect from their iconic menu—creamy, rich, and packed with layers of flavor in just 30 minutes.
I’ve spent years perfecting the balance of smoky bacon, fresh chives, and velvety potatoes, and this version captures that restaurant magic at home. The secret lies in slow-cooked bacon for maximum flavor infusion and a touch of cream that makes every spoonful irresistible.
What sets this recipe apart is the technique: crispy bacon rendered low and slow, potatoes simmered until fork-tender, and a finish with fresh chives that brighten the dish without overpowering. No heavy cream here—just a splash of half-and-half and a dollop of sour cream for that signature bar-and-grill creaminess.
It’s the kind of soup that feels indulgent yet stays true to its roots.
By the time you’re done, you’ll have a steaming bowl of potato soup with crispy bacon bits floating on top, tender potatoes, and a garnish of fresh chives that adds a pop of color and freshness.
The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect harmony of smoky, savory, and creamy—just like the original.
This recipe is perfect for game day, chilly evenings, or when you’re craving comfort food with a restaurant twist. Serve it with crusty bread for dipping, or pair it with a simple green salad for a well-rounded meal. Let’s get cooking!
Ingredients for 54th street bar and grill potato soup
These ingredients bring the iconic 54th Street Bar and Grill potato soup to your kitchen—smoky, creamy, and packed with flavor.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy edges |
| Yellow Onion 🧅 | 1 whole | Diced into small pieces |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic depth |
| Russet Potatoes 🥔 | 2 ½ lb | Peeled, cubed into 1-inch pieces |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Half-and-Half 🥛 | 1 cup | For signature creaminess |
| Sour Cream 🧀 | ½ cup | Full-fat for richness |
| Fresh Chives 🌿 | ¼ cup | Finely chopped for garnish |
| Butter 🧈 | 2 tbsp | Unsalted, for sauteing |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Smoked Paprika 🌶️ | ½ tsp | For subtle smokiness |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme |
The bacon is non-negotiable here. Thick-cut bacon gives you that perfect crunch and deep smoky flavor—Costco or Trader Joe’s both carry great options. Look for good marbling, and don’t skimp on the amount. I like to render it low and slow to maximize flavor infusion. The potatoes should be Russet—they hold up best to long simmering. Organic potatoes from the store’s produce section stay firm longer, but regular Russets work too. Fresh chives are a must for that bright finish, but if you’re out, green onion tops work in a pinch.
No thick-cut bacon? Regular bacon cut into thick strips works, but it won’t be as crispy. The half-and-half is key for that signature creaminess—whole milk plus heavy cream can substitute if you’re out, but it’s not quite the same. Fresh chives are ideal, but dried chives at half the amount will give you some flavor. The smoked paprika adds that subtle smokiness that makes this soup taste like it came from the restaurant. If you can’t find it, regular paprika plus a pinch of liquid smoke gets you close. For the potatoes, if you prefer Yukon Golds, they’ll give a slightly creamier texture but may break down faster during cooking.
This soup tastes even better the next day—4-5 days in the fridge with the bacon bits added back before serving. Freezes beautifully for up to 3 months, though the texture changes slightly after thawing. I always make extra and portion it out for quick lunches. Store the bacon bits separately so you can add them fresh when reheating. The chives can be chopped and stored in an airtight container in the fridge for up to 1 week, but they’re best used fresh.
Why You’ll Love This Recipe
- Bacon Cures Hangry Moments: I swear by this for days when I’m too tired to care—just fry the thick-cut bacon until crisp, toss the potatoes in the same pan, and let the broth do the work. That smoky, salty crunch from the bacon? It turns a basic soup into a full meal in one go.
- Crispy-Potato Obsession: Between us, the secret’s in the Russets—peeled, cubed, and roasted in bacon fat before simmering. You get that irresistible contrast: tender inside, crispy edges that make you want to eat it straight from the pot. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Lie: This soup only gets better the next day. The flavors meld, the potatoes soften just right, and it’s still hearty enough to pack for lunch. I make a double batch every Sunday—no sad, watery soup here.
- Budget-Friendly Crowd-Pleaser: Thick-cut bacon might sound fancy, but a few slices stretch across a big pot, and the rest of the ingredients? Basic, cheap, and always on hand. Feed four for the price of takeout, and everyone leaves happy. (My roommate’s favorite, honestly.)
Step-by-step instructions for 54th Street Bar and Grill potato soup
Here’s how to recreate that iconic smoky, creamy potato soup with rich bacon and fresh chive flavors.
Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large pot over medium heat. Cook for 10-12 minutes, stirring occasionally, until the edges become deep golden brown and the fat has rendered out. I press down gently on the bacon during the first minute—this prevents it from curling and ensures even contact with the pan.
When the bacon is crispy, remove it from the pot with a slotted spoon and set it aside on paper towels to drain. Leave the rendered bacon fat in the pot—this is where all the smoky flavor lives. You should have about 2 tablespoons of fat remaining, which is perfect for sautéing the aromatics. Don’t drain this fat; it’s the foundation of your soup’s depth.
Sauté the Onion and Garlic
In the same pot with the bacon fat, add the diced yellow onion. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions soften and become translucent. You’ll see them go from pale to slightly golden—this is when they’re ready for the next step.
Add the minced garlic cloves and the 2 tablespoons butter to the pot. Stir for 30 seconds until the garlic becomes fragrant and lightly golden. Be careful not to let it burn—garlic turns bitter quickly. At this point, you should smell that wonderful combination of smoky bacon, sweet onions, and aromatic garlic filling your kitchen.
Add Potatoes and Broth
Increase the heat to medium-high and add the peeled, cubed russet potatoes. Stir to coat them in the onion mixture, then pour in the 4 cups chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low and cover the pot. Let it simmer for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
You’ll know the potatoes are done when they pierce easily with a fork and the edges begin to break down slightly. The soup should be thick but still have some body. If it’s too thin, uncover and let it simmer a few more minutes to reduce slightly. The potatoes should be completely cooked through but still hold their shape—overcooking will make them mushy.
Finish with Cream and Seasonings
Once the potatoes are tender, stir in the 1 cup half-and-half and the 0.5 cup sour cream. Add the 1.5 teaspoons salt, 0.5 teaspoon black pepper, 0.5 teaspoon smoked paprika, and 0.5 teaspoon dried thyme. Simmer for an additional 5 minutes on low heat, stirring occasionally, until everything is well combined and heated through.
This is where the magic happens—the creaminess of the half-and-half and sour cream melds with the smoky bacon and aromatic vegetables. Taste and adjust the seasoning if needed. The soup should be rich and flavorful, with a perfect balance of smokiness and creaminess. If it’s too thick, you can thin it with a splash of warm water or broth.
Add Bacon and Garnish
Break the crispy bacon into bite-sized pieces and stir it back into the soup. The bacon should still be crispy, adding a delightful texture contrast to the creamy soup. Ladle the soup into bowls and garnish each serving with the finely chopped fresh chives. The chives add a bright, fresh finish that cuts through the richness of the soup.
Let the soup sit for 2-3 minutes before serving so the flavors can meld together. Serve with crusty bread or oyster crackers to soak up every last drop of that creamy, smoky goodness. This soup is best enjoyed fresh, while the bacon is still crispy and the chives retain their vibrant color and fresh flavor.
Pro Tips For Making 54th Street Bar And Grill Potato Soup
- CUT BACON IN HALF: I learned this the hard way—thick-cut bacon takes forever to crisp. Split each slice lengthwise into two thinner pieces before cooking. They’ll render faster, release more flavor into the soup, and you’ll still get that perfect chewy bite at the edges.
- COOK POTATOES UNPEELED FIRST: Peeling Russets after boiling saves time and keeps the starch in the soup where it belongs. Toss whole, unpeeled potatoes into the broth, simmer until fork-tender, then peel and mash them in. The skins slide off easily, and you avoid cloudy soup from excess starch.
- DON’T SKIP THE BACON GREASE: That golden bacon fat is liquid gold for this soup. After cooking the bacon, drain it over the pot to catch every last drop, then use it to sauté the onions and garlic. It adds depth and richness—trust me, your soup will taste noticeably better.
- SIMMER, DON’T BOIL: High heat turns potato soup gluey. Keep the broth at a gentle simmer, just below a rolling boil, especially after adding the potatoes. If it gets too aggressive, pull it off the heat for a minute to settle. Smooth texture starts here.
Regional styles of this recipe
New York Diner Twist
This version leans into the classic New York diner style with a few key tweaks. Swap the smoked paprika for ½ tsp celery salt and ¼ tsp onion powder to mimic that iconic diner flavor.
Add ½ cup diced carrot with the onions for extra sweetness, and finish with a sprinkle of crushed Ritz crackers on top instead of chives. Serve with a side of corned beef hash for a full diner breakfast vibe. 🥓
Smoky BBQ Potato Soup
For a Southern-inspired take, boost the smokiness with 1 tbsp BBQ sauce (like Sweet Baby Ray’s) mixed into the broth. Add ½ cup cooked pulled pork (shredded with your hands) and ½ tsp cayenne pepper for heat.
Top with chopped green onions and a dollop of ranch dressing instead of sour cream. This version screams tailgate party or chilly football weekend. 🌶️
Creamy Cheddar Potato Soup
Take it to the next level with a cheesy upgrade: stir in 1 cup shredded sharp cheddar cheese (like Cabot) when adding the cream. For extra richness, replace half the half-and-half with ½ cup heavy cream.
Garnish with crumbled bacon bits and extra chives. This version is perfect for cheese lovers and pairs beautifully with garlic bread. 🧀
Lightened-Up Version
For a healthier take, use low-fat Greek yogurt instead of sour cream and swap half the half-and-half for skim milk. Reduce the bacon to 4 oz and add ½ cup diced zucchini with the potatoes.
Boost flavor with an extra ½ tsp garlic powder and ½ tsp onion powder. This version keeps the soul of the original but with fewer calories and fat. 🥗
Spicy Jalapeño Kick
Add some heat by sautéing 1 minced jalapeño (seeds removed) with the onions and garlic. Stir in ½ tsp cumin with the spices and finish with 2 tbsp chopped cilantro instead of chives.
Serve with sour cream on the side for those who want to tone down the heat. This version is a crowd-pleaser for spice lovers. 🌶️
Slow Cooker Adaptation
For hands-off cooking, combine all ingredients (except bacon and chives) in a 6-quart slow cooker. Cook on LOW for 6-7 hours or HIGH for 3-4 hours.
Stir in the bacon and chives before serving. This method makes the potatoes even creamier and the flavors more developed. Perfect for busy weeknights or meal prepping. ⏳
Nutrition facts
Frequently asked questions
Can I make this potato soup without bacon?
The bacon is what gives this soup its signature smoky depth, but you can substitute with 8 oz smoked turkey bacon or ½ cup bacon bits for convenience. For a vegetarian version, use 8 oz mushrooms (sautéed until crispy) or ½ cup smoked paprika mixed into the broth. The flavor will be different but still delicious!
Why does my soup turn out too thin?
This usually happens if the potatoes overcook and break down completely. For a thicker texture, simmer uncovered for 5-10 extra minutes to reduce the liquid, or mash ½ of the cooked potatoes before adding them back to the pot. The half-and-half will also help thicken the soup as it cooks.
How can I make this soup ahead of time?
This soup tastes even better the next day! Store it in an airtight container in the fridge for 4-5 days. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. Add the crispy bacon bits fresh before serving to maintain their crunch.
Can I use frozen potatoes instead of fresh?
Yes, but you’ll need to adjust the cooking time. Use 2.5 cups frozen diced potatoes (about 1.5 lbs) and add them with the broth. Simmer for 25-30 minutes instead of 15-20 minutes since frozen potatoes take longer to cook through. They’ll still work up creamy and delicious!
What’s the best way to reheat leftovers?
Reheat on the stove over low heat to prevent curdling. Add 1-2 tablespoons of water or broth if the soup seems too thick. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. Always add the crispy bacon bits fresh before serving.
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