Creamy Potato Soup with Bacon Bits is the kind of dish that feels like a warm hug on a cool day. It’s loaded with tender chunks of potato swimming in a rich, creamy broth, and topped with crispy, salty bacon bits that add the perfect crunch and flavor. This soup is both simple and satisfying, making it a go-to comfort food for many.
I love making this soup when I want something easy but special. The best part is how the bacon bits add that smoky punch without much effort, and the creamy base is smooth and filling. I usually cook up extra bacon just to sprinkle on top because it makes every spoonful even better. It’s a great recipe to have ready for busy nights when you want something warm and homey fast.
My favorite way to serve this soup is with a side of warm bread or a simple green salad to balance the richness. It’s also a big hit with friends and family because it’s tasty without being complicated. Whenever I make it, I get comments about how comforting and hearty it is, and that always makes me smile.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky crunch that makes this soup special. Turkey bacon works too if you want something leaner. You can also skip it for a vegetarian version, just boost the seasoning.
Potatoes: Russet potatoes are ideal because they break down nicely and help thicken the soup. Yukon Golds are a good substitute if you want a creamier texture, but avoid waxy potatoes like red potatoes as they stay firm.
Heavy Cream: Heavy cream makes the soup rich and silky. For a lighter option, use half-and-half or whole milk. Coconut milk can work in a pinch for a dairy-free version but will change the flavor slightly.
Flour & Butter: Together, these make a roux that thickens the soup. If you’re gluten-free, try cornstarch mixed with cold water as a substitute. Butter can be swapped with olive oil, but butter adds a lovely flavor.
Cheddar Cheese (optional): Cheese adds extra richness and a mild tang. You can omit it or substitute with any melting cheese like Monterey Jack or Gruyère for a different twist.
How Do You Get the Perfect Creamy Texture Without It Being Too Thick or Thin?
The key is balancing how much you mash the potatoes and the amount of liquid you add. Here’s how to get it just right:
- Cook potatoes until very tender but not falling apart.
- Use a potato masher or immersion blender to mash about half the potatoes. Leave some chunks for texture.
- Gradually add cream after mashing to avoid a runny soup. Heat gently to thicken.
- If the soup’s too thick, stir in a little more broth or cream. Too thin? Simmer uncovered to reduce liquid.
- Using flour in a roux early on also helps create a creamy consistency without adding extra starch at the end.
Patience with simmering and gentle stirring make a big difference. This way you get a smooth, rich, and hearty soup that’s just right every time.
Equipment You’ll Need
- Large soup pot – perfect for cooking all the ingredients evenly and holding enough soup for a family meal.
- Wooden spoon – great for stirring without scratching your pot and helps mix the roux smoothly.
- Potato masher or immersion blender – lets you mash some potatoes right in the pot for creamy texture without lumps.
- Chef’s knife – sharp and sturdy for chopping potatoes, onions, and garlic easily.
- Cutting board – keeps your ingredients organized while prepping.
- Measuring cups and spoons – useful for accurate amounts of broth, cream, and flour.
Flavor Variations & Add-Ins
- Add cooked sausage instead of bacon for a spicy twist that still packs protein and flavor.
- Stir in corn kernels or chopped celery for a bit of crunch and sweetness to balance the creaminess.
- Swap cheddar cheese for pepper jack or smoked gouda to change up the taste while keeping it melty.
- Finish with a dollop of sour cream or sprinkle of crispy fried onions for extra richness and texture when serving.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
- 6 slices bacon
- 4 large potatoes (about 2 pounds), peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 3 tablespoons all-purpose flour
- 4 tablespoons butter
- Salt and black pepper to taste
- 1/2 teaspoon dried thyme or Italian seasoning
- 1 cup shredded cheddar cheese (optional, for added richness)
- 2 tablespoons fresh parsley or chives, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 45 minutes total. It includes 10 minutes for prep like chopping and cooking bacon, 15-20 minutes to simmer and cook the potatoes, plus about 5-10 minutes to finish with cream and cheese. It’s a comforting meal you can quickly whip up on a chilly day!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by frying the bacon slices in a large pot over medium heat until crispy. Use a slotted spoon to transfer the bacon to paper towels to drain then crumble it into small bits once cool. Keep about a tablespoon of the bacon fat in the pot for the next steps – it adds great flavor!
2. Sauté Vegetables and Make Roux:
Add butter to the bacon fat in the pot. Stir in the chopped onion and minced garlic, cooking over medium heat until they’re soft and smell wonderful, about 3-5 minutes. Then sprinkle in the flour and stir constantly for 1-2 minutes to cook off the raw flour taste. This step helps your soup get nice and creamy.
3. Cook Potatoes in Broth:
Slowly whisk in the chicken broth to avoid lumps. Add the diced potatoes and dried thyme or Italian seasoning. Bring everything to a boil, then lower the heat and simmer uncovered until the potatoes are tender, about 15-20 minutes.
4. Mash and Finish the Soup:
Use a potato masher or immersion blender to mash some of the potatoes in the pot, leaving some chunks for texture. Pour in the heavy cream and cheese if using. Heat gently until the cheese melts and the soup is creamy. Season with salt and black pepper to your taste.
5. Serve and Enjoy:
Ladle the soup into bowls and top with the crispy bacon bits and fresh parsley or chives. It’s wonderful with crusty bread or a simple salad on the side for a cozy meal everyone will love.
Love hearty soups? You’ll also enjoy our comforting Crockpot Chicken Tortellini Soup and the flavorful Italian Sausage Lasagna Soup. For creamy classics, try our Slow Cooker Tomato Tortellini Soup or the hearty Slow Cooker Taco Soup. You’ll also love the protein-packed High Protein Lasagna Soup, the Italian-inspired Pasta Fagioli Soup, and our cozy Creamy Chicken Noodle Soup.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add them directly to the pot and cook a little longer until tender, since frozen potatoes may release more water.
Can I Make This Soup Vegetarian?
Absolutely! Skip the bacon and use vegetable broth instead of chicken broth. For a smoky flavor, try adding smoked paprika or sautéed mushrooms.
How Do I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking.
Can I Freeze Creamy Potato Soup?
It’s best to freeze the soup before adding cream and cheese, as dairy can separate when frozen. Thaw completely in the fridge, then stir in cream and cheese when reheating.