Creamy Potato Soup with Bacon Bits is the kind of dish that feels like a big, warm hug on a chilly day. It’s packed with tender potatoes that melt in your mouth, a velvety creamy base, and those little crispy bacon bits that add just the right amount of smoky crunch. This soup is simple but absolutely satisfying every time.
I love making this soup because it’s so easy to whip up, and you can customize it however you like. I usually toss in some chopped green onions for a fresh bite, and a sprinkle of shredded cheese on top makes it even better. The bacon bits are my favorite part—they bring a lovely pop of flavor that makes you want to keep coming back for more.
When I serve this soup, I like to pair it with crusty bread or some warm crackers. It’s perfect for lunch or a cozy dinner, especially when you want something comforting but not too heavy. This soup always reminds me of family gatherings and those simple meals that bring everyone together around the table, sharing stories and laughter.
Key Ingredients & Substitutions
Bacon: Bacon adds smoky crunch and richness. If you want a vegetarian option, try crispy smoked paprika-seasoned tempeh or coconut bacon for a similar flavor.
Potatoes: Yukon Gold work great because they’re creamy and hold shape well. Russets work too but can be fluffier. Avoid waxy potatoes—they get too firm.
Cream: Heavy cream creates the soup’s silky texture. For a lighter choice, half-and-half or whole milk can be used, but the soup will be less creamy.
Onion & Garlic: These give depth to the soup’s flavor. You can swap yellow onion for sweet or white onions. Garlic powder works in a pinch, but fresh is best.
Chicken Broth: Adds savory flavor and helps cook the potatoes. Vegetable broth works well if you want to keep it meatless.
How Do I Get the Soup Creamy but Still Chunky?
Getting the right texture means blending just part of the soup. You want a smooth base with potato chunks that add body.
- After simmering, mash some potatoes with a potato masher right in the pot.
- Or carefully blend half the soup in a blender, then mix it back in.
- This thickens the soup naturally without needing extra thickeners.
- Leave some potato pieces whole for a nice bite.
This method keeps your soup cozy and filling without turning it into puree.
Equipment You’ll Need
- Large pot or Dutch oven – perfect for cooking the soup evenly and simmering all the ingredients together.
- Slotted spoon – helps you remove crispy bacon bits without losing the flavorful fat in the pot.
- Potato masher or immersion blender – makes it easy to create a creamy texture while keeping some chunks.
- Wooden spoon – great for stirring without scratching your pot.
Flavor Variations & Add-Ins
- Swap crispy bacon for smoked sausage slices if you want a different smoky flavor with more bite.
- Add shredded sharp cheddar or pepper jack cheese for extra creaminess and a little spice.
- Mix in cooked corn kernels or peas for a sweet pop of color and texture.
- Stir in chopped fresh herbs like parsley or dill at the end for brightness and fresh flavor.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
For The Soup:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 5 cups peeled and diced potatoes (about 4 large potatoes)
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper, to taste
- 1 cup heavy cream or half-and-half
For Garnish:
- 1 cup shredded cheddar cheese (optional)
- ½ cup sour cream
- 2 tablespoons fresh chives, chopped
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 20 minutes to cook, so plan for about 30 minutes total. It’s a quick and easy meal perfect for busy days when you want something warm and comforting fast.
Step-by-Step Instructions:
1. Cooking the Bacon and Aromatics:
Start by cooking the chopped bacon in a large pot over medium heat until it’s nice and crispy. Scoop out the bacon pieces with a slotted spoon and set them aside on paper towels to drain. Keep about 2 tablespoons of the bacon fat in the pot—it adds great flavor to the soup!
Next, add the chopped onion to the pot and cook it in the bacon fat over medium heat until it’s soft and see-through, about 5 minutes. Stir in the minced garlic and cook for just 1 more minute until you can smell the garlic’s wonderful aroma.
2. Simmering the Potatoes:
Add the peeled and diced potatoes, chicken broth, water, and thyme to the pot. Turn the heat up so the soup comes to a boil, then lower the heat and let it simmer gently. Cook until the potatoes are very tender and easy to smash, about 15 to 20 minutes.
3. Making It Creamy:
Use a potato masher or an immersion blender to mash about half of the potatoes right in the pot, leaving some potato pieces chunky to give your soup nice texture. If you prefer, carefully blend half the soup in a blender and then mix it back in. Stir in the heavy cream or half-and-half, and season with salt and freshly ground black pepper to your taste. Warm the soup gently—be sure not to let it boil once the cream is added.
4. Serving Your Soup:
Ladle your creamy potato soup into bowls and sprinkle on the crispy bacon bits you set aside earlier. Add a spoonful of sour cream and some shredded cheddar cheese if you like, then finish with fresh chopped chives for a pretty and tasty garnish. Serve it up with warm crusty bread or crackers for a delicious, comforting meal.
Can I Use Frozen Potatoes for This Soup?
Yes! Just make sure to thaw them completely and drain any excess water before using. Frozen diced potatoes can skip the peeling step, but they may cook a little faster, so keep an eye on the simmer time.
How Can I Make This Soup Dairy-Free?
Use coconut milk or a plant-based cream alternative instead of heavy cream. For the garnish, swap sour cream for a dairy-free version or skip it altogether. The soup will still be creamy and delicious!
Can I Prepare This Soup in Advance?
Absolutely! Make the soup up to step 5, then let it cool and refrigerate in an airtight container for up to 3 days. Reheat gently on the stove before serving and add fresh garnishes just before eating.
What’s the Best Way to Store Leftovers?
Store leftover soup in a sealed container in the fridge for 3-4 days. Reheat over low heat on the stove, stirring occasionally, to keep the texture smooth and creamy. You may need to add a splash of broth or milk if it thickens too much.
