Soups & Stews
This 54th Street Bar and Grill potato soup recipe delivers the same velvety, smoky richness you'd find in their iconic bowl—creamy Gruyère, crispy bacon, and tender potatoes in every spoonful. After years of perfecting my own version, I've finally cracked the code for that signature restaurant-quality texture at home. The secret lies in slow-cooked bacon for deep flavor and a blend of potatoes that creates the perfect balance of creaminess and bite.
What sets this recipe apart is the technique: simmering the potatoes in broth until fork-tender, then blending just enough for that signature velvety consistency without losing texture. The Gruyère cheese adds a nutty depth that transforms ordinary potato soup into something truly special. I've also included a crispy bacon garnish that adds both visual appeal and that signature smoky flavor you crave.
By the time you serve this soup, you'll have a steaming bowl of restaurant-quality comfort food—rich, creamy, and packed with flavor. The aroma alone will have everyone gathering around the table. This recipe is designed to impress whether you're feeding a family or hosting a dinner party.
Pair it with crusty bread for dipping or a simple green salad to balance the richness. The best part? Leftovers reheat beautifully, making this the perfect make-ahead meal for busy weeknights. Let's get cooking—your taste buds will thank you.
Ingredients for 54th street bar and grill potato soup
Creamy Gruyère, smoky bacon, and tender potatoes—this is the iconic 54th Street Bar and Grill soup you'll crave again and again.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lb | Cut into 1-inch chunks |
| Russet Potatoes 🥔 | 1 ½ lb | Cut into 1-inch chunks |
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispiness |
| Gruyère Cheese 🧀 | 1 ½ cups | Shredded, aged 12+ months |
| Carrots 🥕 | 3 medium | Peeled, cut into chunks |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Whole Milk 🥛 | ½ cup | Warmed slightly |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaves 🌿 | 2 whole | Removed before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Butter 🧈 | 2 tbsp | Unsalted, for finishing |
The potatoes are the heart of this soup—Yukon Gold for creaminess and Russet for structure. Trader Joe's has pre-cut Yukon Golds that save time, but whole potatoes work too. For the bacon, thick-cut is a must—it crisps up beautifully and adds that signature smoky depth. Gruyère is non-negotiable here; the aged variety from Whole Foods melts perfectly and gives that nutty richness. Carrots can be baby carrots if you're in a hurry, but medium-sized ones hold their shape better during cooking. The key is to cut everything uniformly so it all cooks at the same rate.
No thick-cut bacon? Regular bacon at half the weight works in a pinch—just cook it longer. Short on Gruyère? Comté or Emmental can stand in, but the flavor won't be quite the same. Fresh thyme is ideal, but dried works at one-third the amount. The broth should be low-sodium—you'll be adding plenty of salt later. For extra richness, add 2 oz cream cheese when blending, but trust me on the full-fat heavy cream—it makes all the difference. Want to make it ahead? Cook the bacon and potatoes first, then refrigerate the unblended soup for up to 3 days before finishing.
This soup tastes even better the next day—make a double batch if you can. Store in an airtight container in the fridge for up to 5 days, or freeze for 3 months. To reheat, warm on the stove over medium heat, stirring occasionally. The bacon garnish? Toast it fresh before serving—it adds that restaurant-quality crunch. Leftovers reheat beautifully, making this the perfect make-ahead meal for busy weeknights. If you're serving a crowd, double the bacon—everyone will want seconds.
Why You'll Love This Recipe
- No-Chop Nightmare: I swear, the Yukon Golds and Russets just fall apart in the broth—no need to dice them like a pro. Toss in whole chunks, simmer, and let the magic happen while you stir the pot.
- Bacon-Gruyère Magic: That crispy bacon crumble? Chef’s kiss. Then the Gruyère melts into a gooey blanket—salty, creamy, and impossible to resist. It’s the kind of soup that makes you sigh before you even take a bite.
- Leftovers That Work: Between us, this soup tastes better the next day. The flavors meld, the cheese gets even more luxurious, and you’ll find yourself reheating it for lunch—no guilt, just pure satisfaction.
- Game for Any Gathering: Bring it to a potluck, serve it at a game day spread, or just eat it straight from the pot on a lazy Sunday. The rich, smoky, cheesy vibes make it feel fancy without the fuss.
Step-by-step instructions for smoky bacon and Gruyère potato soup
This velvety potato soup delivers restaurant-quality richness with every spoonful—smoky bacon, nutty Gruyère, and perfectly balanced flavors.
Cook the Thick-Cut Bacon Until Crispy
In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until deep golden brown and crispy. The thick cuts render fat slowly, creating that signature smoky flavor that defines this soup.
Use a slotted spoon to remove the bacon from the pot and set it aside on paper towels to drain. Leave the rendered fat in the Dutch oven—this is your flavor base. If you're worried about excess fat, you can drain all but 2 tablespoons for cooking the vegetables later. This step is non-negotiable; crispy bacon equals rich soup.
Sauté Vegetables in Bacon Fat
In the same Dutch oven with the bacon fat, add 2 tablespoons butter and increase heat to medium-high. Add the 1 whole yellow onion (diced) and 3 medium carrots (cut into chunks). Cook for 5-6 minutes until the onions soften and the carrots begin to caramelize slightly—this builds deep flavor.
Add the 4 cloves garlic (minced) and cook for 30 seconds until fragrant. Here's the thing—don't let the garlic burn. It should smell amazing but not bitter. Stir in the 1 tsp dried thyme and 2 whole bay leaves, then add the 3 lb Yukon Gold potatoes (cut into 1-inch chunks) and 1.5 lb Russet potatoes (cut into 1-inch chunks). Toss everything together to coat with the fat.
Simmer Potatoes Until Tender
Pour in the 6 cups chicken broth and bring to a boil. Reduce heat to low-medium and simmer uncovered for 20-25 minutes, stirring occasionally, until the potatoes are fork-tender—they should collapse easily when pierced with a knife. This simmering time is crucial; it ensures the potatoes absorb the broth's flavor without turning mushy.
Season with 1.5 tsp salt and 0.5 tsp black pepper. Taste the broth—it should be seasoned but not overpowering. If you're using low-sodium broth, you might need to adjust the salt at the end. The potatoes should be soft but still hold their shape slightly; they'll finish cooking in the cream.
Finish with Cream and Cheese
Remove the 2 whole bay leaves from the soup. Stir in the 1 cup heavy cream and 0.5 cup whole milk (warmed slightly). Simmer gently for 5 minutes to heat through—don't let it boil, or the cream will curdle. Here's where the magic happens: sprinkle the 1.5 cups shredded Gruyère cheese over the soup and stir until fully melted and smooth.
Return the crispy bacon to the pot and stir to distribute. The cheese should create a luxurious, velvety texture. If the soup is too thick, add a splash of warm water or broth to reach your desired consistency. The final soup should be rich but not heavy, with a perfect balance of smoky, cheesy, and herby flavors.
Serve Warm with Crispy Toppings
Ladle the soup into bowls and serve immediately. Garnish with extra shredded Gruyère cheese and crumbled bacon for that restaurant-style presentation. The soup should be silky smooth with chunks of tender potatoes, caramelized onions, and a hint of thyme aroma wafting from each bowl.
For extra indulgence, offer toasted baguette slices on the side. This soup tastes even better the next day as the flavors meld, but it's so rich you won't want to wait! The combination of smoky bacon, nutty Gruyère, and creamy broth makes this the ultimate comfort dish—just like you'd find at 54th Street Bar and Grill.
Pro Tips For Making 54th Street Bar And Grill Potato Soup
- CUT BACON IN HALF: Thick-cut bacon takes forever to crisp—this soup isn’t a patience test. Split each slice lengthwise before cooking, so it renders faster and still delivers that smoky punch. I used to skip this, and the bacon ended up soggy by the time the potatoes softened.
- PEEL POTATOES AFTER SOAKING: Yukon Golds and Russets are stubborn to peel raw. Boil them whole for 5 minutes first, then drain and shock in ice water. The skins slide off like magic—no bruised fingers or uneven edges. (Yes, even if you’re impatient like me.)
- SAUTE CARROTS UNTIL TENDER: Don’t just dice carrots and toss them in raw—they’ll turn to mush. Cook them in the bacon fat until just soft around the edges (about 8–10 minutes), so they hold shape but still melt in your mouth. I learned this the hard way when my soup looked like a gray slurry.
- STIR IN GRUYÈRE LATE: Gruyère melts like a dream, but add it in the last 2 minutes of simmering or it’ll turn to glue. If you’re serving it separately, melt a little extra on top tableside—it’s the move that makes this soup feel like a restaurant dish. (Your future self will thank you.)
Regional styles of this recipe
New York City Style
This soup embodies the classic NYC diner vibe—rich, hearty, and perfect for cold winter nights. The key is balancing the Gruyère's nuttiness with the smoky bacon that diners crave. I remember my first bite at 54th Street: that first spoonful of velvety soup with crispy bacon crumbles was pure comfort. For extra authenticity, serve it in stoneware bowls with a side of toasted rye bread—just like you'd find in a classic NYC deli. 🌟
Midwest Comfort Twist
In the Midwest, they love their potato soups thicker and heartier. Swap the Gruyère for sharp cheddar (like Cabot) and add ½ cup corn kernels for sweetness. The thick-cut bacon remains essential, but many Midwesterners prefer extra crispy—I like to bake the bacon at 400°F for 10 minutes after initial cooking to get that perfect crunch. Top with green onions and a dollop of sour cream for that homey touch. ❄️
Pacific Northwest Adaptation
Out West, they lean into lighter, fresher flavors. Replace the Gruyère with aged Gouda and add ½ cup diced celery to the veggie mix. The smoky bacon stays, but I like to finish with fresh dill and a drizzle of local honey—it cuts through the richness beautifully. Serve with sourdough bread and a side of harvest salad for balance. This version feels lighter but still packs that 54th Street soul. 🌿
Southern BBQ Fusion
For a Southern twist, add ½ cup pulled pork to the soup and a dash of smoked paprika to the bacon fat. The Gruyère melts into the pork juices, creating a creamy, smoky, meaty experience. Garnish with crumbled bacon and a sprinkle of hot honey for that perfect sweet-heat balance. This version is a crowd-pleaser—especially if you serve it with cornbread on the side. 🔥
Vegetarian-Friendly Option
Skip the bacon entirely and use smoked paprika (½ tsp) in the bacon fat for depth. Swap the Gruyère for vegan Parmesan (like Violife) and add ½ cup roasted mushrooms for umami. The Yukon Gold and Russet potatoes still shine, but this version is just as rich and satisfying. Top with fresh parsley and a drizzle of olive oil for brightness. 💚
Nutrition facts
Frequently asked questions
Can I make this potato soup without bacon?
Yes! For a vegetarian version, skip the bacon and add ½ teaspoon smoked paprika to the bacon fat for depth. Use vegan Gruyère or sharp cheddar instead, and add ½ cup roasted mushrooms for umami. The soup will still be rich and satisfying, just with a different flavor profile.
How do I make this soup extra creamy?
For a silkier texture, blend half the soup before adding the cream and cheese. This creates a velvety base while keeping some potato chunks. Another trick: warm the milk slightly before adding it—this helps the cheese melt more smoothly. If it's still too thick, stir in 2-3 tablespoons of warm water or broth at the end.
Can I prepare this soup ahead of time?
Cook the bacon and potatoes first, then refrigerate the unblended soup for up to 3 days or freeze for 3 months. To reheat, warm on the stove over medium heat, stirring occasionally. The bacon garnish should be toasted fresh before serving—this adds that restaurant-quality crunch that's hard to replicate with pre-cooked bacon.
What's the best way to reheat leftovers?
Gently reheat on the stove over medium-low heat—never microwave directly, or the cream may separate. Stir frequently and add a splash of warm water or broth if needed. For extra richness, stir in 1 tablespoon butter while reheating. The soup tastes even better the next day as the flavors meld!
Can I substitute Gruyère with another cheese?
For a similar flavor, try aged Comté or Emmental—they melt beautifully. Sharp cheddar works too but lacks the nutty depth. If you're vegetarian, vegan Gruyère (like Violife) or nutritional yeast can add a cheesy note. Just remember: Gruyère's unique flavor is what makes this soup special!