Creamy Potato Soup with Bacon Bits is a wonderfully comforting bowl of warmth, packed with tender potatoes, rich creamy broth, and the crispy, salty surprise of bacon bits sprinkled on top. It’s the kind of soup that feels like a cozy hug on a chilly day, with every spoonful delivering smooth, hearty flavors and a little crunch from the bacon.
I love making this soup when I want something simple yet satisfying. The best part for me is how easy it is to whip up, but it still tastes like you put a lot of love into it. Sometimes I toss in a bit of shredded cheese or green onions for extra flavor, but the bacon bits always steal the show. It’s a soup that everyone seems to enjoy, no matter their age.
My favorite way to serve this is with a side of warm, crusty bread for dipping. It turns a simple lunch or dinner into something special without much effort. Plus, it’s a great recipe to make ahead and reheat because it just gets better as the flavors meld together. Whenever I have leftovers, I always look forward to my next bowl of creamy potato goodness with a sprinkle of that crispy bacon on top.
Key Ingredients & Substitutions
Bacon: The bacon adds a nice smoky crunch. If you want a vegetarian option, try smoked paprika or crispy tempeh bits instead. Turkey bacon is a leaner alternative too.
Potatoes: Russet potatoes are perfect since they break down nicely and make the soup creamy. Yukon Golds are a great swap if you want a slightly buttery flavor and creamier texture.
Butter & Flour (Roux): This combo thickens the soup. For a gluten-free version, use cornstarch or a gluten-free flour blend. Butter adds richness, but olive oil can work if you prefer.
Cream & Milk: They make the soup lovely and creamy. Half-and-half works well too. For dairy-free, coconut milk or cashew cream are good substitutes that keep it smooth and rich.
How Do You Make the Soup Creamy Without It Getting Lumpy?
The key is the roux, which means cooking flour and fat together before adding liquid. This helps thicken without lumps. Here’s how I do it:
- Melt butter in the bacon fat, add flour, and stir constantly for 2-3 minutes. It should smell nutty and look smooth.
- Slowly whisk in the broth bit by bit to avoid lumps forming.
- When blending the soup, only puree half to keep some chunky texture, giving the soup a nice balance.
- Finally, add cream and milk gently—warm but don’t boil to prevent curdling.
These steps keep the soup smooth and creamy, with just the right thickness and texture.
Equipment You’ll Need
- Large pot or Dutch oven – great for cooking the soup evenly and holding all the ingredients comfortably.
- Wooden spoon – perfect for stirring the soup without scratching your pot.
- Immersion blender – makes blending half the soup easy right in the pot for creamy texture.
- Knife and cutting board – handy for chopping potatoes, onions, and garlic safely.
- Measuring cups and spoons – to get your ingredients just right for the best flavor and consistency.
Flavor Variations & Add-Ins
- Add shredded cheddar or smoked gouda cheese for a richer, cheesier soup that pairs well with bacon.
- Include chopped green onions or chives on top for a fresh, mild onion bite.
- Swap bacon bits for cooked sausage pieces for a different savory protein twist.
- Stir in some roasted corn or diced carrots with the potatoes to add natural sweetness and color.
Creamy Potato Soup with Bacon Bits
Ingredients You’ll Need:
For the Soup:
- 6 slices of bacon
- 4 large russet potatoes, peeled and diced into ½-inch cubes
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth)
- 3 tablespoons all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon dried thyme (optional)
- Salt and black pepper to taste
For the Creamy Finish:
- 1 cup heavy cream
- 1 cup whole milk
For Garnish:
- Fresh parsley, chopped
- Crispy bacon bits (from the cooked bacon)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep your ingredients and cook the bacon, plus 20-25 minutes simmering time for the potatoes to cook through. Blending and finishing with cream add another 5 minutes. Overall, you’ll spend roughly 35-40 minutes from start to delicious creamy soup ready to enjoy.
Step-by-Step Instructions:
1. Cook the Bacon and Prepare the Base:
Start by cooking your bacon in a large pot over medium heat until it’s crisp and golden. Take the bacon out, place it on paper towels to drain, and crumble when cool. Leave about 2 tablespoons of the bacon fat in the pot. Add butter to the pot and melt it. Then add the chopped onion and sauté until translucent, about 5 minutes. Add garlic and cook another minute until fragrant.
2. Make a Roux and Cook the Potatoes:
Sprinkle the flour over the onions and garlic, stirring constantly for 2-3 minutes to cook the flour and form a fragrant roux. Slowly whisk in the broth, avoiding lumps. Add the diced potatoes and thyme if using. Bring everything to a boil, then simmer on low until potatoes are soft, about 15-20 minutes.
3. Blend and Finish the Soup:
Use an immersion blender to puree about half the soup until smooth but leave some potatoes chunky for texture. Alternatively, carefully blend half the soup in batches and return it to the pot. Stir in the heavy cream and milk gently, warming without boiling. Season with salt and pepper to taste.
4. Serve with Tasty Toppings:
Ladle the creamy potato soup into bowls. Sprinkle the crispy bacon bits and chopped fresh parsley on top for that perfect, tasty finish. Serve warm with crusty bread if you like.
Can I Use Frozen Potatoes for This Soup?
Yes, you can use frozen diced potatoes to save prep time. Just add a few extra minutes to the simmering step to ensure they cook through completely.
How Do I Store Leftover Soup?
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, to prevent scorching or curdling.
Can I Make This Soup Dairy-Free?
Absolutely! Replace the heavy cream and milk with coconut milk or almond milk for a dairy-free version. Use a dairy-free butter substitute or olive oil for the roux as well.
How Can I Thicken the Soup If It’s Too Thin?
Simmer the soup a bit longer to reduce liquid, or mix a small amount of flour or cornstarch with cold water and whisk it in. Heat gently until the soup thickens to your liking.
