Creamy Potato Soup with Bacon Bits is a warm, comforting dish that’s perfect for chilly days. It features tender potatoes cooked until soft and blended into a smooth, creamy base, all topped with crispy, savory bacon bits that add a wonderful crunch and smoky flavor. The soup is rich without being heavy, making it a favorite for a cozy lunch or dinner.
I love making this soup when I want something simple but satisfying. The way the bacon bits contrast with the creamy potatoes always gets me excited to eat. One tip I’ve learned is to cook the bacon until it’s really crisp and then sprinkle it on just before serving—this way, it stays crunchy and adds the best texture to every spoonful.
My favorite way to enjoy this soup is with a side of warm bread or a small green salad. It feels like a little bowl of comfort that’s easy to share with family or friends. Whenever I make it, it always sparks happy memories of homey meals and good times around the table, which is why I come back to this recipe again and again.
Key Ingredients & Substitutions
Bacon: Bacon gives this soup its smoky crunch. If you want to skip pork, try smoked turkey bacon or crispy mushrooms for a similar bite. Cooking until very crisp is key to keeping that texture in the soup.
Russet Potatoes: These are starchy and great for creamy soups. You can also use Yukon Gold potatoes for a slightly buttery flavor and creamier texture if you prefer.
Onion & Garlic: These add a mild depth of flavor. Yellow onion is my favorite because it softens nicely. If you don’t have fresh garlic, a 1/2 tsp of garlic powder works well.
Flour & Butter (Roux): This mix thickens the soup beautifully. For a gluten-free option, swap flour with cornstarch (use half the amount) or a gluten-free flour blend.
Chicken Broth: Use vegetable broth to keep it vegetarian-friendly. Homemade or low-sodium store-bought broths work best to control flavor.
Heavy Cream: Cream makes the soup rich and smooth. If you want a lighter soup, use whole milk or half-and-half, but expect a thinner texture.
How Do I Get the Soup Thick and Creamy Without It Being Too Heavy?
The key is the roux and controlling how much you mash the potatoes. Here’s how:
- Cook onions and garlic in butter and bacon fat to start building flavor.
- Add flour to make a roux, cooking it briefly to avoid a raw taste.
- Gradually add broth while stirring to prevent lumps.
- Cook potatoes until soft, then mash just some—leave chunks for nice texture.
- Add cream last, warming gently so it doesn’t curdle or boil.
This method creates a balanced soup that’s creamy but still light enough to enjoy without feeling too rich.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and safely stirring thick mixtures.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes for creaminess while keeping chunks.
- Chef’s knife and cutting board – essential for chopping potatoes, onion, and garlic easily and safely.
- Measuring cups and spoons – helps you add the right amounts of ingredients for the best flavor.
Flavor Variations & Add-Ins
- Swap bacon for smoked sausage or ham chunks for a meaty twist that still adds smoky flavor.
- Add shredded cheddar or Monterey Jack cheese for extra creaminess and a rich taste.
- Stir in cooked corn kernels or peas for a pop of sweetness and texture.
- Mix in chopped green onions or chives on top for fresh, mild onion flavor and color.
How to Make Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
For the Soup:
- 6 slices of bacon
- 4 large russet potatoes, peeled and diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and 25-30 minutes to cook, making the total time around 35-40 minutes. It’s a fairly quick recipe that fits well into a weeknight dinner plan.
Step-by-Step Instructions:
1. Cook the Bacon:
Place the bacon slices in a large pot or Dutch oven over medium heat. Cook until crispy, then transfer the bacon to paper towels to drain. Once cooled, crumble into small bits and set aside for garnishing.
2. Sauté Onions and Garlic:
Remove most of the bacon fat from the pot, leaving about 1–2 tablespoons. Add butter and melt over medium heat. Add the chopped onion and minced garlic, sautéing until soft and translucent, about 5 minutes.
3. Make the Roux and Add Potatoes:
Stir in the flour, cooking for 1-2 minutes to form a roux that will thicken the soup. Gradually pour in the chicken broth while stirring to avoid lumps. Add diced potatoes and thyme.
4. Simmer the Soup:
Bring to a boil, then reduce the heat and simmer uncovered for 15-20 minutes, or until potatoes are tender when pierced with a fork.
5. Mash the Potatoes and Add Cream:
Use a potato masher or immersion blender to mash some of the potatoes, leaving some chunks for texture. Stir in the heavy cream and gently heat the soup through without boiling. Season with salt and pepper.
6. Serve and Garnish:
Ladle the soup into bowls, then sprinkle generously with crispy bacon bits and chopped fresh parsley. Serve hot, ideally with crusty bread or a simple salad for a complete meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save time. Just thaw them completely before adding to the soup to ensure even cooking and avoid excess water diluting the flavor.
How Can I Make This Soup Vegetarian?
Simply substitute vegetable broth for the chicken broth and skip the bacon or use a plant-based bacon alternative. You can also add smoked paprika for a smoky flavor without meat.
Can I Prepare This Soup Ahead of Time?
Absolutely! Make the soup up to 2 days in advance and store it in the fridge. Reheat gently on the stove, stirring frequently. Add crispy bacon bits just before serving to keep them crunchy.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup slowly on the stove or in the microwave, stirring occasionally for even heating. Add a splash of broth or cream if it’s too thick.
