Creamy Potato Soup with Bacon Bits is a perfect blend of comforting textures and flavors. Smooth, velvety potatoes meet crispy bacon pieces for a bowl that’s rich and satisfying. This soup warms you up on chilly days and feels like a big, cozy hug in a bowl.
I love how simple ingredients come together to make something so delicious. The creaminess of the potatoes mixed with the salty crunch of bacon bits makes each bite exciting and comforting at the same time. I always find myself sneaking one more spoonful than I planned because it’s just that good.
My favorite way to serve this soup is with a sprinkle of fresh chives on top and some crusty bread on the side. It makes a great lunch or a light dinner, and it’s the kind of meal that always leaves guests asking for the recipe. Plus, it’s easy to make a big batch, so leftovers are just as good the next day!
Key Ingredients & Substitutions
Bacon: Crispy bacon bits add a salty crunch and smoky flavor. If you want a vegetarian option, try smoked paprika or mushrooms sautéed in soy sauce for a similar umami punch.
Russet Potatoes: Their starchy texture helps make the soup creamy. You can swap with Yukon Golds for a creamier, buttery finish.
Chicken Broth: This adds depth and savoriness. Use vegetable broth to keep it meat-free or add water with extra seasoning if you’re short on broth.
Heavy Cream & Milk: These create richness and smoothness. For a lighter version, use half-and-half or evaporated milk. Dairy-free milks like oat or cashew milk work but may be less creamy.
Flour & Butter: The flour thickens the soup, while butter adds flavor. You can substitute flour with cornstarch or arrowroot mixed with a little water if gluten-free is needed.
Cheddar Cheese (optional): Adds a sharp, creamy note. Feel free to omit or replace with your favorite cheese like Monterey Jack or Gruyère.
How Do You Get the Perfect Creamy yet Chunky Potato Soup Texture?
The key is to partially mash the potatoes so you get both smooth creaminess and soft chunks:
- After potatoes are tender, use a potato masher or immersion blender.
- Aim to mash about half of the potatoes while leaving the rest in small pieces.
- Take your time and mash gently to avoid over-blending into a puree.
- If using a blender, pulse carefully in short bursts to retain some texture.
This balance keeps the soup satisfying with a nice mix of velvety base and tender potato chunks. Remember, adding cream and milk at the end helps keep the soup rich without thinning it out too much.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and allowing plenty of room for stirring.
- Wooden spoon – great for stirring the soup without scratching your pot.
- Potato masher or immersion blender – lets you mash some potatoes right in the pot for that creamy, chunky texture.
- Measuring cups and spoons – to get your ingredient amounts just right.
- Knife and cutting board – for chopping potatoes, onions, and herbs safely and easily.
Flavor Variations & Add-Ins
- Add sautéed leeks instead of onions for a milder, sweeter flavor that pairs well with potatoes.
- Stir in shredded cooked chicken for extra protein and a heartier soup.
- Mix in a pinch of smoked paprika or cayenne pepper to give the soup a gentle smoky or spicy kick.
- Top with shredded Swiss or Gruyère cheese instead of cheddar for a nuttier taste.
How to Make Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
- 6 slices bacon
- 4 medium russet potatoes (about 2 pounds), peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- Salt and black pepper, to taste
- ½ cup shredded cheddar cheese (optional)
- Fresh parsley or chives, chopped, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and 30 minutes to cook, so about 40 minutes total. It’s quick and perfect for a cozy meal any day of the week.
Step-by-Step Instructions:
1. Cooking the Bacon:
Start by cooking the bacon in a large pot over medium heat until it’s crispy. Once cooked, place the bacon on paper towels to drain and cool. Crumble the bacon into small bits. Leave 1 to 2 tablespoons of bacon fat in the pot – this adds great flavor to the soup.
2. Sautéing Onion and Garlic:
Add butter to the bacon fat in the pot and let it melt over medium heat. Toss in the chopped onion and cook until it’s soft and see-through, about 5 minutes. Then add the minced garlic and cook for another minute until you can smell its lovely aroma.
3. Making the Soup Base:
Sprinkle the flour over the onions and garlic. Stir everything well to coat and cook for 1 to 2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth, making sure it’s smooth with no lumps. Bring the mixture to a boil.
4. Cooking the Potatoes:
Add the diced potatoes to your pot. Lower the heat and let it simmer until the potatoes are soft when poked with a fork, which takes about 15 to 20 minutes.
5. Creating Creamy Texture:
Use a potato masher or an immersion blender to mash about half of the potatoes in the soup. This makes it creamy while still leaving some chunks to enjoy.
6. Finishing Touches:
Stir in the heavy cream and milk. Warm through gently but don’t let the soup boil. Season with salt and pepper to taste. If you like, add the shredded cheddar cheese and stir until melted.
7. Serving:
Ladle the soup into bowls, sprinkle the crumbled bacon bits on top, and garnish with chopped parsley or chives. Serve it up with crusty bread or crackers to make a complete, comforting meal.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes, but be sure to thaw them completely and drain any excess water before adding to the soup to prevent it from becoming too watery.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup up to step 6, then cool and store it in the fridge for up to 2 days. Reheat gently on the stove, stirring occasionally, and add the cream and cheese just before serving.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove over low heat, stirring frequently to keep the soup creamy and smooth.
What Can I Substitute for Heavy Cream?
You can use half-and-half or whole milk for a lighter soup, though it won’t be as rich. For a dairy-free option, try coconut milk or a cashew cream substitute, but expect a slightly different flavor and texture.
