Creamy Potato Soup with Bacon Bits is the perfect bowl of comfort chilly days call for. It’s loaded with tender potatoes in a smooth, creamy broth and topped with crispy, flavorful bacon bits that add just the right amount of crunch. This soup feels like a warm hug from the inside out, with each spoonful bringing a mix of soft potatoes and salty bacon goodness.
I love making this soup when I want something easy but satisfying. The best part is how simple it is to toss together – you don’t need a long list of ingredients to get that rich, creamy flavor. I usually add a little shredded cheese and green onions on top for a bit of extra fun and flavor. It’s one of those meals that feels special but is totally doable any night of the week.
My favorite way to serve this soup is with some crusty bread or a warm, buttery roll on the side for dunking. It’s great for lunch or dinner and always gets lots of happy hums around the table. Whenever I make this soup, it reminds me of cozy family nights and friends dropping by for a casual, hearty meal. There’s just something about that combination of creamy potato and crispy bacon that everyone seems to love.
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky crunch that’s hard to beat. For a healthier option, try turkey bacon or smoked paprika for some smoky flavor without the fat.
Potatoes: I use russet potatoes because they break down nicely and help thicken the soup. Yukon golds also work well and give a creamier texture.
Heavy Cream: Heavy cream makes the soup rich and smooth. Substitute with half-and-half or full-fat coconut milk if you want something lighter or dairy-free.
Cheddar Cheese: Adds sharpness and depth. If dairy-free, skip it or try a plant-based cheese alternative. It’s optional but tasty!
How Do I Get the Perfect Creamy Texture Without It Being Too Thick or Thin?
The key to creamy potato soup is balancing the potato texture with the liquid. Here’s how I do it:
- Cook potatoes until soft but not falling apart—this helps them break down just right.
- Use a potato masher or immersion blender to mash about half the soup. This thickens it naturally while keeping chunks for texture.
- Add cream slowly and heat gently. Avoid boiling once the cream is added to keep it silky.
- If the soup gets too thick, add a bit more broth to loosen it up.
With these tips, you’ll get a cozy, creamy potato soup that’s perfect every time!
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking all the ingredients evenly and holding the soup while it simmers.
- Slotted spoon – helps scoop out the bacon bits without the extra fat.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Potato masher or immersion blender – lets you mash the potatoes right in the pot for a creamy texture.
- Measuring cups and spoons – for easy and accurate ingredient mixing.
Flavor Variations & Add-Ins
- Swap bacon for diced ham or cooked sausage for a different meaty flavor.
- Add corn kernels or cooked peas for extra sweetness and texture.
- Stir in a bit of smoked paprika or cayenne pepper for a gentle smoky or spicy kick.
- Mix in shredded parmesan or pepper jack cheese instead of cheddar for a unique taste twist.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
Soup Base:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups potatoes, peeled and cubed (about 4 medium potatoes)
- 1 large carrot, diced
- 4 cups chicken or vegetable broth
- 2 tablespoons all-purpose flour
- ½ teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
For Creaminess:
- 1 cup heavy cream
- 1 cup shredded sharp cheddar cheese (optional)
For Garnish:
- ¼ cup sour cream
- 2 tablespoons chopped fresh chives or parsley
Time Estimate
This comforting potato soup takes about 10 minutes to prep and 30 minutes to cook. So, in roughly 40 minutes total, you’ll have a creamy, hearty soup ready to enjoy!
Step-by-Step Instructions:
1. Cook Bacon and Sauté Veggies:
Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp, about 5-7 minutes. Use a slotted spoon to remove bacon bits and set aside on paper towels, leaving 1-2 tablespoons of bacon fat in the pot. Add the chopped onion and garlic to the pot and sauté until the onion is soft and translucent, about 5 minutes.
2. Add Vegetables and Flour:
Stir in the diced carrots and cubed potatoes. Cook for 2-3 minutes, stirring often. Sprinkle the flour over the vegetables and stir well to coat everything evenly. Cook for another 1-2 minutes to get rid of the raw flour flavor.
3. Add Broth and Simmer:
Gradually pour in the chicken or vegetable broth while stirring constantly to avoid lumps. Add the dried thyme. Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes and carrots are tender—about 15-20 minutes.
4. Mash and Add Cream:
Using a potato masher or an immersion blender, mash some of the soup to thicken the broth, but leave some potato chunks for texture. Pour in the heavy cream and shredded cheddar cheese (if using). Stir until smooth and creamy. Season with salt and pepper to taste. Heat gently without boiling.
5. Serve and Garnish:
Spoon the soup into bowls. Top each serving with a dollop of sour cream, crispy bacon bits, and chopped chives or parsley. Enjoy with warm crusty bread or rolls for a perfect meal!
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely before cooking. Frozen potatoes may release extra water, so keep an eye on the consistency and adjust the broth if needed.
How Can I Make This Soup Dairy-Free?
Swap the heavy cream for coconut milk or a dairy-free creamer, and skip the cheese or use a plant-based alternative. The soup will still be creamy and delicious!
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup, cool it, and refrigerate for up to 2 days. Reheat gently on the stove, stirring occasionally. You may want to add a splash of broth or cream to loosen it up when reheating.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat slowly on the stove or in the microwave, stirring occasionally for even heating.
