Creamy Potato Soup with Bacon Bits is a comforting bowl full of smooth potatoes and little crunchy bacon pieces that add just the right amount of salty goodness. This soup is thick, creamy, and cozy, making it perfect for chilly days or whenever you need a warm hug from your food. The potatoes bring a natural creaminess, while the bacon gives it a fun, crispy twist that keeps every spoonful exciting.
I love making this soup because it’s simple to put together, but always feels special. One of my favorite things is stirring in the bacon bits right before serving so they stay nice and crispy on top instead of getting soggy. It’s those little touches that make me excited to eat it again and again. Plus, it’s a crowd-pleaser—everyone always asks for seconds!
My go-to way to enjoy this soup is with a slice of crunchy bread on the side, perfect for dipping and soaking up every last drop. It’s a meal that feels like a warm moment at home, whether you’re sharing it with family or curling up solo with a good book. If you want a simple, creamy, and flavorful soup that feels like a big comforting hug, this one will definitely hit the spot.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky, salty crunch that really lifts this soup. If you prefer, try pancetta or turkey bacon for a lighter option. For a meat-free version, crispy smoked tempeh or mushrooms work well.
Potatoes: Russet potatoes give a fluffy, creamy texture when cooked. Yukon Golds also work nicely and add a subtle buttery flavor. Avoid waxy potatoes like red potatoes as they won’t break down as well.
Cheese: Sharp cheddar cheese melts smoothly and brings a nice tang. You can swap for Colby, Monterey Jack, or a mild cheese if you prefer a subtler flavor. Vegan cheese alternatives work if you need dairy-free.
Cream: Heavy cream makes the soup rich and velvety, but half-and-half or whole milk are good lighter substitutes. For dairy-free, use coconut or cashew milk for creaminess without the dairy.
How Do I Get the Soup Creamy Without It Being Too Thick or Lumpy?
Creating creamy soup means balancing smoothness with just a bit of texture.
- Cook potatoes until very tender so they mash easily.
- After simmering, use a potato masher or immersion blender to partially mash some potatoes but leave chunks for bite.
- Make a roux first (butter + flour) to help thicken the soup smoothly without clumps.
- Add cream near the end on low heat, stirring carefully to avoid curdling.
Taking your time with these steps will give you a creamy, comforting soup that feels rich but stays perfect for spooning!
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and having enough room to stir without spills.
- Wooden spoon or silicone spatula – great for stirring the roux and soup gently without scratching your pot.
- Potato masher or immersion blender – lets you get just the right creamy texture by mashing some potatoes but leaving some chunks.
- Knife and cutting board – essential for chopping onions, garlic, and potatoes safely and efficiently.
- Measuring cups and spoons – helps you be precise with broth, cream, and seasoning for the best taste.
Flavor Variations & Add-Ins
- Add cooked and crumbled sausage instead of bacon for a heartier, savory twist that pairs well with the creamy potatoes.
- Mix in chopped green onions or chives on top to add fresh, mild onion flavor and a pop of color.
- Stir in steamed broccoli florets or corn kernels for extra veggies and texture.
- Swap sharp cheddar for pepper jack cheese to bring a subtle spicy kick you might enjoy on chilly days.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Russet or Yukon Gold)
- 4 cups chicken broth (or vegetable broth)
- 1 cup shredded sharp cheddar cheese, plus extra for garnish
- 1 cup heavy cream or half-and-half
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prep plus 25 to 30 minutes to cook. So in around 40 minutes, you’ll have a warm, creamy potato soup ready to enjoy. It’s a fairly quick and cozy meal that’s perfect any time you want comfort food.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat a large pot or Dutch oven over medium heat. Add diced bacon and cook until crispy, about 5 to 7 minutes. Use a slotted spoon to take out the bacon and put it on paper towels to drain. Leave 1 to 2 tablespoons of bacon fat in the pot for flavor.
2. Sauté Onion and Garlic:
Add the butter to the bacon fat and let it melt. Stir in the chopped onion and cook for about 5 minutes until translucent and soft. Add the minced garlic and cook for 1 more minute until fragrant.
3. Make the Roux:
Sprinkle the all-purpose flour over the cooked onions and garlic. Stir constantly for 2 minutes to cook out the raw flour flavor and form a thick paste that will help thicken the soup.
4. Add Broth and Potatoes:
Slowly pour in the chicken broth while whisking to avoid lumps. Add the diced potatoes, salt, pepper, and dried thyme if using. Bring everything to a boil, then lower the heat to a simmer. Cook for 15 to 20 minutes or until potatoes are tender when pricked with a fork.
5. Mash Potatoes Partly:
Use a potato masher or immersion blender to gently mash some of the potatoes for creaminess, but leave chunks if you like texture. Stir everything well.
6. Add Cream and Cheese:
Pour in the heavy cream and add the shredded cheddar cheese. Stir over low heat until the cheese melts and the soup is smooth and creamy. Be careful not to boil after adding cream, so it doesn’t curdle. Taste and add more salt or pepper if needed.
7. Serve and Garnish:
Ladle the soup into bowls. Sprinkle the crispy bacon bits on top along with extra cheddar cheese and fresh parsley for a bright pop of flavor and color. Serve with crusty bread or crackers.
8. Enjoy Your Soup!
Take a spoonful and savor the warm, creamy goodness with the crunch of bacon bits. This soup is perfect for chilly days or anytime you want comfort food made simple.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time! Just add them directly to the pot and cook a bit longer until they’re tender, as frozen potatoes may take slightly more time than fresh.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to keep it creamy. Add a splash of broth or cream if it thickens too much.
Can I Make This Soup Dairy-Free?
Absolutely! Swap the heavy cream for coconut milk or another non-dairy creamer, and use dairy-free cheese or omit the cheese altogether to keep it creamy and flavorful without dairy.
What Can I Substitute for Bacon Bits?
If you’d prefer no bacon, you can use crispy fried onions, smoked paprika for a smoky flavor, or even sautéed mushrooms for a savory twist. Just add your substitute as a topping for extra texture and flavor.
