Creamy Potato Soup Recipe with Bacon Bits – Easy Homemade Comfort

Let me tell you, there’s nothing quite like the irresistible aroma of potatoes, onions, and smoky bacon bits sizzling together in the kitchen. The first time I ladled a steaming bowl of this creamy potato soup with bacon bits, I was instantly whisked back to my grandma’s farmhouse—where the windows would fog up from the bubbling soup pot and everyone would gather around, bowls in hand, hoping for seconds. The thick, velvety texture, that golden swirl of cream, and the crunch of salty bacon on top? Pure, nostalgic comfort.

I still remember the rainy Saturday afternoon when I first tried to recreate this recipe. I was knee-high to a grasshopper when my mom handed me a potato peeler and said, “Start peeling, kiddo!” It was a family tradition, especially when the weather turned chilly. You know what? I wish I’d figured out how easy and forgiving this soup could be years ago. It’s the kind of recipe where you can’t help but pause after the first spoonful, take a deep breath, and just smile—because you know you’re onto something truly special.

My kids can never resist sneaking crispy bacon bits straight from the paper towel (can’t really blame them). Friends have called it “the ultimate cozy soup,” and my husband insists it’s his number one request for Sunday supper. It’s dangerously easy to throw together, and no matter the occasion—potlucks, a sweet treat for your little ones after a cold day, or just when you want to brighten up your Pinterest board with something golden and inviting—it never disappoints. Honestly, I’ve tested this recipe more times than I can count (in the name of research, of course), and it’s become a staple for family gatherings and holiday gifting. It’s the kind of comfort that feels like a warm hug, and you’re going to want to bookmark this one for sure.

Why You’ll Love This Creamy Potato Soup Recipe with Bacon Bits

Over the years, I’ve made more potato soups than I can count, but this one always stands out. It’s chef-tested (by yours truly), family-approved, and full of time-tested tricks that make it the best creamy potato soup recipe with bacon bits you’ll ever try. Here’s why you’re going to love it:

• Quick & Easy: You can pull this soup together in under 45 minutes, making it perfect for busy weeknights or those last-minute “what’s for dinner?” moments.
• Simple Ingredients: No need for a fancy grocery run—you probably have everything you need right in your kitchen. Potatoes, a bit of cream, bacon, and a handful of pantry staples are all it takes.
• Perfect for Any Occasion: Whether you’re planning a holiday gathering, cozy family supper, or just looking for a comforting lunch, this soup shines. It’s just as welcome at a winter brunch as it is at a laid-back potluck.
• Crowd-Pleaser: Kids love the creamy texture, adults rave about the smoky bacon flavor, and everyone asks for seconds. I can’t remember a single time there were leftovers (and that’s saying something).
• Unbelievably Delicious: The blend of creamy potatoes, savory onions, and crispy bacon bits is next-level comfort food. It’s the kind of soup that makes you close your eyes with the first bite.

This isn’t just another potato soup. Here’s what makes it different: I blend a portion of the cooked potatoes and leave the rest in tender chunks for the perfect mix of creamy base and hearty texture. The bacon isn’t just a topping—it’s cooked first, and the drippings are used to sauté the veggies for an extra layer of flavor. A little bit of sharp cheddar melts right in, giving the soup a subtle richness without overpowering the potatoes. And if you want to lighten things up, you can swap the heavy cream for half-and-half or even whole milk without losing that dreamy consistency.

Honestly, this recipe is more than just good—it’s the kind that makes you feel at home. It’s a warm bowl of nostalgia with healthier, quicker prep, but all the soul-soothing satisfaction you crave. Perfect for impressing guests (without the stress), or just making a regular night feel a little more special.

What Ingredients You Will Need

This creamy potato soup with bacon bits recipe uses simple, wholesome ingredients that deliver bold flavor and a velvety, satisfying texture without any fuss. Most of these are pantry or fridge staples, and there’s plenty of room for swapping and customizing, too.

• For the soup base:
  • Yukon Gold potatoes (2 lbs/900g), peeled and diced (for the best creamy texture and natural sweetness; Russet potatoes work too!)
  • Yellow onion (1 medium, about 150g), finely chopped (adds sweetness and depth)
  • Garlic cloves (3, minced) (for a savory kick—fresh is best, but jarred works in a pinch)
  • Chicken broth or vegetable broth (4 cups/950ml) (I love using low-sodium so I can control the salt)
  • Heavy cream (1 cup/240ml) (for richness and that classic creamy finish; half-and-half or whole milk can be used if you want it lighter)
  • Butter (2 tbsp/28g, unsalted) (for sautéing and an extra silky feel; if you’re dairy-free, try olive oil)
  • All-purpose flour (2 tbsp/16g) (thickens the soup—gluten-free flour blends work, too)
  • Salt (1 tsp/6g or to taste)
  • Black pepper (½ tsp/2g or to taste)
  • Dried thyme (½ tsp/1g) (optional, but it adds a cozy flavor)
• For the bacon bits:
  • Thick-cut bacon (6 slices/150g), diced (cooked until crispy; turkey bacon or veggie bacon works for dietary needs)
• Optional toppings:
  • Shredded cheddar cheese (½ cup/56g, for a melty finish—try sharp cheddar for a punchy flavor)
  • Chopped fresh chives or green onions (for a fresh, zippy garnish)
  • Sour cream (a dollop on each bowl is heaven—use Greek yogurt for a lighter twist)

Ingredient tips & swaps: Yukon Gold potatoes give the soup a naturally buttery flavor and creamy texture, but Russets make it fluffier if you prefer. I recommend Kerrygold or Plugrá butter for that extra richness. If you need to keep things gluten-free, use your favorite 1:1 gluten-free flour blend. For vegetarians, skip the bacon and use smoked paprika—still cozy! In summer, a handful of sweet corn kernels is a tasty addition. And if you’re out of cream, don’t stress—whole milk or even oat milk will do just fine.

Equipment Needed

You don’t need a fancy kitchen to whip up this creamy potato soup with bacon bits. Here’s what you’ll need (and a few tips if you need to improvise):

• Large soup pot or Dutch oven: A sturdy, heavy-bottomed pot works best for even cooking and helps prevent sticking. I use my old enamel Dutch oven, but any large stockpot will do the trick.
• Sharp knife and cutting board: For chopping potatoes, onions, and bacon. Honestly, a good chef’s knife makes prep go way faster.
• Wooden spoon or silicone spatula: For stirring and scraping up the tasty browned bits from the bottom of the pot.
• Measuring cups and spoons: To make sure you get the perfect balance of flavors every time.
• Potato masher or immersion blender: This is where you can get fancy—a hand masher leaves some chunks for texture, but a stick blender makes the soup ultra-smooth. I’ve even used a regular blender in batches (just be careful with hot liquids!).
• Slotted spoon: For lifting out the crispy bacon bits so they stay crunchy. If you don’t have one, a fork and some paper towels work fine.
• Ladle: For serving those cozy bowls of soup.

If you’re on a budget, don’t worry—a basic soup pot and a fork for mashing will get you there. Just avoid nonstick pans if you can; they don’t brown the bacon as well. And always wash your tools right after for easy cleaning (trust me, dried potato is stubborn stuff!).

How to Make Creamy Potato Soup with Bacon Bits

1. Prep the ingredients (10 minutes):
   
   Peel and dice 2 lbs (900g) Yukon Gold potatoes into ½-inch cubes. Finely chop 1 medium yellow onion and mince 3 garlic cloves. Dice 6 slices (150g) of thick-cut bacon into small pieces. Shred cheddar cheese and chop chives if using.
   
   Tip: Keep potatoes in cool water to prevent browning while you finish prep.
2. Cook the bacon (7-8 minutes):
   
   Place diced bacon in a large soup pot or Dutch oven over medium heat. Cook, stirring often, until the bacon is deep golden and crispy. Use a slotted spoon to transfer bacon bits to a paper towel-lined plate. Reserve 2 tablespoons of bacon drippings in the pot (pour off any extra).
   
   Watch for splatters—bacon can be lively!
3. Sauté the vegetables (5 minutes):
   
   Add 2 tablespoons (28g) unsalted butter to the bacon drippings. Once melted, add the chopped onion. Sauté 3-4 minutes, until softened and translucent. Stir in the garlic and cook 1 minute more, just until fragrant.
   
   If the onions start to brown too quickly, lower the heat a bit.
4. Build the soup base (2-3 minutes):
   
   Sprinkle in 2 tablespoons (16g) all-purpose flour and stir constantly for 1-2 minutes. The flour should look golden and slightly foamy—this step thickens the soup and keeps it creamy.
   
   If the mixture looks dry, add a splash more butter.
5. Add potatoes and broth (15-18 minutes):
   
   Pour in 4 cups (950ml) chicken or vegetable broth, scraping up any browned bits from the bottom. Add the diced potatoes, 1 teaspoon salt, ½ teaspoon black pepper, and ½ teaspoon dried thyme (if using). Bring to a gentle boil, then lower to a simmer. Cover and cook 15-18 minutes, until the potatoes are very tender when pierced with a fork.
   
   The soup should smell savory and the potatoes should be soft but not falling apart.
6. Blend for creamy texture (5 minutes):
   
   Use a potato masher to mash about half the potatoes right in the pot, or blend half the soup with an immersion blender for an ultra-creamy base. Leave some chunks for texture. (Careful with hot soup—don’t rush this part!)
   
   If using a countertop blender, let the soup cool slightly and blend in batches, venting the lid.
7. Finish with cream and cheese (3-4 minutes):
   
   Reduce heat to low. Stir in 1 cup (240ml) heavy cream and ½ cup (56g) shredded cheddar cheese, if using. Simmer gently until everything is melted and silky. Taste and adjust salt and pepper as needed.
   
   The soup should be thick, creamy, and just begging for a taste test.
8. Serve with bacon bits and toppings:
   
   Ladle the soup into bowls. Top with reserved crispy bacon bits, extra cheese, chives, and a dollop of sour cream if you like.
   
   Warning: The bacon bits disappear fast—stash a few for yourself!

Personal tip: If the soup thickens too much as it sits, add a splash of broth or milk and stir until smooth again. This keeps leftovers just as creamy as the first bowl.

Cooking Tips & Techniques for Perfect Potato Soup

After dozens of batches (and a few near-disasters), I’ve picked up some tricks for making this creamy potato soup with bacon bits turn out perfectly every time:

• Use Yukon Gold potatoes for the creamiest texture. Russets are fluffier but can fall apart more easily. If you like a chunkier soup, use a mix!
• Don’t skip sautéing the veggies in bacon drippings. This step adds a layer of savory depth you just can’t get with oil alone.
• Watch your flour. If you don’t cook it long enough, the soup can taste a bit raw. Stir for at least a minute or two until it smells nutty before adding broth.
• Go easy on the broth at first. Potatoes release moisture as they cook. If you like a super-thick soup, start with 3½ cups (830ml) and add more as needed.
• Blend with caution. Hot liquids can be sneaky—always vent the blender lid and go in small batches. I’ve learned this the hard way (soup on the ceiling, anyone?).
• Season in layers. Add a little salt each time you add a main ingredient (broth, potatoes, cream). It makes the flavors pop and keeps the soup from tasting flat.
• Prep toppings before you finish the soup. That way, the bacon stays crisp and the cheese melts perfectly when you serve.

Common mistakes? Overcooking potatoes until they dissolve, or under-blending and ending up with lumpy soup. If that happens, just use a hand blender to smooth things out. And don’t forget—this soup thickens as it cools, so thin it with a bit more broth before serving if needed. Trust me, these little tricks make all the difference.

Variations & Adaptations

One of the best things about this creamy potato soup with bacon bits is how easy it is to customize. Whether you need to tweak it for allergies, dietary preferences, or just want a new flavor twist, here’s how you can make it your own:

• Vegetarian version: Skip the bacon and sauté the veggies in butter or olive oil. Add a pinch of smoked paprika or a dash of liquid smoke for a subtle bacon-y vibe. Top with crispy fried onions for crunch.
• Gluten-free option: Swap the all-purpose flour for a 1:1 gluten-free blend, or use cornstarch (mix 1 tablespoon with 2 tablespoons cold water and add at the end to thicken).
• Lighter soup: Use whole milk or unsweetened almond milk instead of heavy cream, and swap in turkey bacon or Canadian bacon for fewer calories.
• Seasonal twist: In summer, add a cup of fresh or frozen sweet corn to the pot. In autumn, stir in a handful of chopped kale or spinach at the end for a fresh green touch.
• Cheesier version: Stir in 1 cup (112g) of your favorite shredded cheese—sharp cheddar, Gruyère, or even pepper jack for a little heat.
• Allergen swaps: Dairy-free? Use olive oil instead of butter, and oat or coconut milk instead of cream. Top with dairy-free cheese shreds or just stick with the bacon and chives.
• Personal favorite: I love adding a teaspoon of Dijon mustard right before serving. It brightens the flavors and gives the soup a gentle tang—try it and see what you think!

Don’t be afraid to experiment—this soup is forgiving. You can even make it in a slow cooker (just sauté the bacon and veggies first, then simmer everything together for 4-5 hours on low). There’s really no wrong way to cozy up with a bowl.

Serving & Storage Suggestions

I always serve this creamy potato soup with bacon bits piping hot, with a generous sprinkle of cheddar and a flurry of chives on top. It’s pretty enough for a Pinterest board and cozy enough for a lazy night in.

• Serving ideas: Pair with a crusty loaf of sourdough, a simple green salad, or even a grilled cheese sandwich for dipping. This soup is also lovely with a side of roasted veggies or a crisp apple slaw.
• Presentation: Ladle soup into wide bowls, swirl a little cream on top, and pile on the bacon bits. For a pop of color, add fresh herbs or a grind of black pepper.
• Storage: Let soup cool to room temperature, then refrigerate in an airtight container for up to 4 days. The flavors actually develop more overnight—leftovers are even better the next day!
• Freezing: Potato soup can be frozen, but the texture may change slightly (it’s still delicious!). Cool completely and freeze in portions for up to 2 months. Thaw in the fridge and reheat gently, adding a splash of broth or milk to smooth it out.
• Reheating: Warm soup gently on the stovetop over low heat, stirring often. If it’s too thick, just add a little broth or milk until it’s silky again. Avoid boiling to keep the cream from separating.

If you’re taking it to a potluck or sharing with friends, keep the bacon bits and toppings separate so everyone can customize their bowl. Trust me—no one likes soggy bacon!

Nutritional Information & Benefits

Here’s a quick look at the nutrition you can expect from a bowl of creamy potato soup with bacon bits (per serving, based on 6 servings):

• Calories: ~350
• Protein: 10g
• Fat: 18g (mostly from cream and bacon)
• Carbohydrates: 38g
• Fiber: 3g
• Sodium: 800mg (varies based on broth and bacon)

Potatoes are a great source of vitamin C, potassium, and fiber, while the soup’s cream adds satisfying richness. If you use low-sodium broth and swap in turkey bacon or plant-based options, you can lighten things up without losing flavor. This recipe is naturally gluten-free if you use a GF flour, and you can make it dairy-free with the swaps mentioned above. Always check labels on broth and bacon if you have allergies.

From a wellness perspective, I think comfort food is good for the soul—especially when it’s homemade and shared with people you love. This soup fills you up, warms your hands, and brings everyone to the table. That’s what I call healthy!

Conclusion

There’s a reason this creamy potato soup with bacon bits is my go-to for cozy evenings and family gatherings. It’s easy, forgiving, and packed with all the flavors that bring a smile to your face (and a little warmth to your toes). Whether you stick to the classic version or try your own twist, I hope this recipe brings as much comfort to your kitchen as it does to mine.

If you try this soup, let me know how you make it your own! Drop a comment, share your favorite add-ins, or tag your Pinterest-worthy bowls on social media. Honestly, the best part of cooking is seeing how everyone makes a recipe their own. So grab a spoon, dig in, and remember—sometimes, the simplest meals are the ones that make the best memories.

Frequently Asked Questions

Can I make this potato soup ahead of time?

Absolutely! This creamy potato soup with bacon bits actually tastes better the next day. Just store it in the fridge (without toppings) and reheat gently before serving. Add a splash of broth or milk if it thickens too much.

What’s the best potato for creamy potato soup?

Yukon Gold potatoes are my favorite for their buttery, creamy texture, but Russet potatoes work if you prefer a fluffier soup. Red potatoes are okay, though the soup might be a bit less creamy.

Can I freeze creamy potato soup?

Yes, you can freeze this soup! Let it cool completely, freeze in airtight containers, and thaw overnight in the fridge. The texture might be a bit less silky, but it’s still delicious. Stir well and add a splash of milk or broth after reheating.

Is there a vegetarian version?

Definitely! Just skip the bacon and use olive oil or butter to sauté the veggies. Smoked paprika adds a nice flavor, and you can top with crispy fried onions instead of bacon bits.

How do I make the soup thicker or thinner?

If you prefer a thicker soup, mash more of the potatoes or let it simmer uncovered to reduce. For a thinner soup, just add extra broth or milk until you reach your desired consistency.

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