Creamy Potato Soup with Bacon Bits is a warm, comforting bowl that’s perfect for chilly days. It’s filled with tender potatoes blended into a smooth, creamy base, and topped with crispy, salty bacon bits that add a wonderful crunch and smoky flavor.
I love making this soup when I want something simple but full of flavor. The creamy texture feels so cozy, and those bacon bits on top really make it special. I usually add a little shredded cheese or green onions to finish it off because it gives each spoonful a nice pop of taste and color.
This soup is one of those easy recipes that always feels like a hug in a bowl. I often serve it with crusty bread or simple crackers to soak up every last drop. It’s a great recipe to keep on hand when you need a meal that’s quick, filling, and sure to please everyone at the table.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky crunch and flavor. You can swap it with turkey bacon for a leaner option, or leave it out for a vegetarian soup. Crispy fried onions also work as a tasty topping.
Potatoes: Use starchy potatoes like Russets for that creamy texture. Yukon Golds are another good choice and hold their shape well. Avoid waxy potatoes—they stay firm and won’t blend nicely.
Cream: Heavy cream gives richness, but half-and-half or whole milk work fine to lighten it up. For dairy-free, try coconut milk or unsweetened almond milk, but expect a slight flavor change.
Onion & Garlic: These build the soup’s base flavor. Leeks or shallots are great alternatives and add a mild sweetness. Don’t skip them—they bring depth to the soup.
How Do You Make the Soup Creamy Without It Getting Too Thick or Lumpy?
Creating the perfect creamy potato soup means balancing smoothness while keeping some chunks. Here’s how:
- Boil potatoes until very tender so they mash easily.
- Use a potato masher or immersion blender to mash only part of the soup, leaving chunks for texture.
- Make a roux by cooking butter and flour together before adding cream—this thickens the soup gently.
- Slowly whisk the cream mixture into the hot soup to avoid lumps and keep it silky.
- Avoid boiling after adding cream; just heat gently to prevent curdling.
Following these tips, your soup will be creamy, smooth, and comforting every time!
Equipment You’ll Need
- Large pot – perfect for cooking all the soup ingredients together evenly.
- Wooden spoon – great for stirring without scratching your pot.
- Potato masher or immersion blender – helps you get that creamy texture by mashing some potatoes right in the pot.
- Small saucepan – to make the roux with butter and flour before adding cream.
- Slotted spoon – handy for removing bacon bits while leaving the fat behind.
Flavor Variations & Add-Ins
- Try adding shredded cheddar or smoked gouda for a richer, cheesy soup.
- Swap bacon with cooked ham or crispy pancetta for a different smoky touch.
- Stir in sautéed mushrooms or chopped cooked broccoli for extra veggies and texture.
- Add a pinch of smoked paprika or cayenne pepper to give the soup a little warm kick.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
Main Ingredients:
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups peeled and diced potatoes (about 4 medium potatoes)
- 4 cups chicken broth (or vegetable broth)
- 1 cup heavy cream or half-and-half
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- Salt and black pepper, to taste
- ½ teaspoon dried thyme (optional)
- Fresh chopped parsley for garnish
Optional Toppings and Sides:
- Shredded cheddar cheese
- Chopped green onions
- Bread slices for serving (toasted)
How Much Time Will You Need?
This potato soup takes about 15 minutes to prepare and about 20 minutes to cook, so a total of around 35 minutes. It’s a quick and easy soup that warms you up fast!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon bits and place them on paper towels to drain. Leave about 2 tablespoons of bacon fat in the pot for extra flavor.
2. Sauté Onion and Garlic:
Add the finely chopped onion to the pot and cook in the bacon fat until it becomes soft and translucent, about 3 to 5 minutes. Add the minced garlic and cook for another minute until you can smell its aroma.
3. Cook the Potatoes:
Add the peeled and diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 15 to 20 minutes, or until the potatoes are tender when poked with a fork.
4. Make the Creamy Roux:
While potatoes cook, melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux. Be careful not to let it brown. Slowly whisk in the cream until the mixture is smooth and thickened, then remove it from heat.
5. Mash the Potatoes:
Once potatoes are tender, use a potato masher or immersion blender to mash some of the potatoes in the soup. Leave some potato chunks whole for a nice creamy texture with a little bite.
6. Combine and Season:
Stir in the creamy roux mixture into the soup. Add dried thyme if you like, and season with salt and black pepper to your taste. Warm the soup gently on low heat, but don’t let it boil.
7. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with crispy bacon bits and fresh parsley. For extra flavor, add shredded cheddar cheese and chopped green onions on top. Serve with warm toasted bread slices for dipping.
Craving more cozy bowls? Try these next: the protein-packed High-Protein Lasagna Soup, our reader-favorite Creamy Cheesy Ground Beef Taco Soup, and the set-it-and-forget-it Slow Cooker Taco 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 until tender, but keep in mind they may release more water, so you might need to simmer a bit longer to thicken the soup.
What Can I Substitute for Heavy Cream?
If you want a lighter version, half-and-half or whole milk works well. For dairy-free, try coconut milk or unsweetened almond milk, but this will slightly change the flavor and richness.
How Should I Store Leftovers?
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. If the soup thickens too much, add a splash of broth or milk to loosen it up.
Can I Make the Soup Ahead of Time?
Absolutely! Make the soup up to 2 days ahead, but wait to add the cream and bacon bits until reheating to keep them fresh and crispy.