This Creamy Potato Soup with Bacon Bits is exactly the kind of comfort food that feels like a warm hug on a chilly day. It’s full of tender potatoes swimming in a rich, creamy broth, with little crispy bacon bits sprinkled on top for an extra pop of flavor and texture. The soup is smooth and hearty, making it perfect when you want something simple but satisfying.
I love making this soup whenever I want something cozy but quick. The bacon adds just the right amount of saltiness and crunch that keeps every spoonful interesting. I usually add a bit of shredded cheese or green onions on top to mix things up, and it turns into a little bowl of happiness that fills the kitchen with the best smell. It’s one of those recipes that always gets people asking for seconds.
Serving this soup with some crusty bread or a simple side salad makes a complete meal that’s easy to put together and easy to love. I’ve made it for friends and family many times, and it never fails to bring smiles around the table. If you’re looking for a dish that’s both comforting and tasty, this creamy potato soup with bacon bits is a great choice!
Key Ingredients & Substitutions
Bacon: Bacon gives the soup a smoky, salty crunch. If you want a vegetarian option, try smoked paprika or vegan bacon bits instead. Turkey bacon works well for a lighter flavor.
Potatoes: Yukon Golds are my favorite for their creamy texture, but Russets work too and give a fluffier result. Avoid waxy potatoes like red potatoes, which stay firmer and less creamy.
Milk & Cream: Heavy cream makes the soup rich and smooth. For a lighter version, swap cream for half-and-half or use all milk. Coconut milk can add a nice twist if you want dairy-free.
Flour: Flour helps thicken the soup. If you’re gluten-free, cornstarch or arrowroot mixed with a little cold water is a good substitute.
How Can I Get a Creamy Soup with Chunky Potatoes?
Balancing creamy texture while keeping potato chunks is key. Here’s what I do:
- After simmering potatoes until tender, partially mash them using a potato masher or an immersion blender. Don’t puree everything.
- Leave some chunks whole to give the soup nice body and texture.
- Be gentle when stirring in cream and milk—heat slowly and avoid boiling to prevent curdling.
This mix creates a soup that’s both smooth and hearty—perfect for cozy meals.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for evenly cooking your soup without burning the bacon or potatoes.
- Wooden spoon – great for stirring the soup and scraping any browned bits off the bottom.
- Potato masher or immersion blender – helps you mash some potatoes for a creamy texture while keeping chunks.
- Knife and cutting board – for chopping onions, garlic, and potatoes safely and quickly.
Flavor Variations & Add-Ins
- Use diced ham instead of bacon for a milder, smoky meat flavor that pairs well with cheese.
- Mix in shredded sharp cheddar or smoked gouda cheese for extra richness and a cheesy twist.
- Add corn or diced carrots while simmering for added sweetness and texture.
- Stir in a pinch of smoked paprika or cayenne pepper to give the soup a gentle smoky or spicy kick.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
For the Soup:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups peeled and diced potatoes (Yukon Gold or Russet)
- 3 cups chicken broth (or vegetable broth)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon dried thyme (optional)
- Salt and freshly ground black pepper, to taste
For the Creaminess:
- 1 cup heavy cream
- 1 cup whole milk
- 1/2 cup shredded cheddar cheese (optional)
For Garnishing:
- 2 tablespoons chopped fresh chives
- Sour cream, for serving (optional)
- Crispy bacon bits (reserved cooked bacon)
How Much Time Will You Need?
This recipe generally takes around 40 minutes from start to finish. Prep work like chopping and dicing will take about 15 minutes, while cooking and simmering the soup to tender potatoes and perfect creaminess will take about 25 minutes. It’s a quick and cozy meal, great for easy weeknight dinners!
Step-by-Step Instructions:
1. Cook the Bacon and Sauté Vegetables:
In a large pot over medium heat, cook the diced bacon until crispy (about 6-8 minutes). Remove with a slotted spoon and place on paper towels to drain. Leave about 2 tablespoons of the bacon fat in the pot. Add the chopped onion and sauté until soft and translucent, around 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Make a Roux and Add Potatoes:
Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux that will thicken the soup. Slowly whisk in the chicken broth to avoid lumps. Add the diced potatoes and dried thyme, if using. Bring the mixture to a boil, then reduce heat and let it simmer until the potatoes are tender, about 15-20 minutes.
3. Mash Potatoes and Stir in Cream:
Using a potato masher or immersion blender, partially mash some of the potatoes in the pot to create a creamy texture with chunks remaining. Stir in the heavy cream and milk gently. Heat the soup through without letting it boil. Season with salt and freshly ground black pepper to taste.
4. Final Touches and Serving:
If you like, add shredded cheddar cheese and stir until it melts smoothly into the soup. Serve the soup hot, topped with the crispy bacon bits you cooked earlier and chopped fresh chives. A dollop of sour cream adds extra creaminess and tang if desired. Enjoy your warm bowl of comfort!
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but it’s best to thaw them first to avoid watery soup. Thaw in the fridge overnight or run under cold water until no longer frozen, then drain well before cooking.
What Can I Substitute for Heavy Cream?
If you want a lighter version, try half-and-half or whole milk, but the soup will be less rich. For a dairy-free option, coconut milk or cashew cream works well and adds a nice creamy texture.
How Do I Store Leftover Soup?
Cool the soup completely and store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. If it thickens too much, add a splash of milk or broth to loosen it up.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to the simmering step, then cool and refrigerate. When ready to serve, reheat, stir in cream and cheese, and finish with bacon and chives for the freshest flavor.
