Creamy Potato Soup with Crispy Bacon Bits Recipe

Where Potato Soup Meets Memory and Fire

Potato soup was one of the first dishes I ever helped make. I was just a kid standing on a milk crate in my grandma’s kitchen in a small Indiana town, stirring a pot almost too big for me to see into. She never wrote anything down. Just instinct, memory, and love. That’s where I first felt the magic of food.

Fast-forward to today—I’m Julia Garten, living just outside Asheville, North Carolina, where I run a teaching kitchen in a renovated barn. I’ve trained in high-end restaurants across the country, scorched more sauces than I care to admit, and once flambéed pears so hard they nearly lit my prep station on fire. Still, it’s recipes like this creamy potato soup with crispy bacon bits that bring me back to where it all started.

This version is loaded with flavor from melted cheddar, sour cream, and just enough garlic to make you smile. The crispy bacon adds that smoky bite, and the blend of textures—thanks to a partial blend with the immersion blender—is just perfection. Whether you’re into bacon potato soup, creamy comfort recipes, or just want a bowl of something that feels like home, this one’s it.

You’ll also find it makes the perfect pairing with recipes like my rustic cheesy drop biscuits or a hearty kale salad—both of which are perfect for rounding out your easy creamy potato soup recipe.

Now let’s break it down—this soup is simple, rich, and deeply satisfying.

Easy Creamy Potato Soup with Bacon Bits: Ingredients & Steps

Ingredients for the Best Potato Soup

This potato soup recipe brings together simple pantry staples, but don’t let that fool you—each ingredient adds real depth to the final dish. Whether you’re craving a comforting lunch or planning a dinner with guests, this soup won’t let you down.

• 6 large russet potatoes, peeled and diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or half-and-half
• 1 ½ cups shredded cheddar cheese
• ½ cup sour cream
• 6 slices bacon, cooked and crumbled
• 2 tablespoons butter
• Salt and black pepper, to taste
• 2 tablespoons chopped green onions or chives, for garnish

You can make this recipe vegetarian by omitting the bacon—though let’s be honest, those crispy bacon bits are the highlight for many. The rich, creamy base combined with the saltiness of bacon puts this one right up there with the best potato soup recipes I’ve ever taught in my barn kitchen.

Step-by-Step Instructions for Creamy Potato Soup

1. Melt the butter in a large pot over medium heat. Add the chopped onion and garlic, and sauté until soft and fragrant, about 5 minutes.
2. Add diced potatoes and broth. Bring the mixture to a boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
3. Use an immersion blender to partially blend the soup. This keeps some chunks for texture while making the base creamy.
4. Stir in the heavy cream, shredded cheddar cheese, and sour cream. Keep the heat low and stir until smooth and melty.
5. Season with salt and freshly ground black pepper to taste.
6. Serve hot in bowls, topped with crumbled bacon and chopped chives or green onions.

This base is the same one I use in my potato leek soup remix when I want a more elevated twist. Feel free to make it your own.

Julia Garten

Creamy Potato Soup with Bacon Bits

A comforting, rich potato soup loaded with cheddar, sour cream, garlic, and smoky bacon—thickened partly by blending for a creamy texture while still leaving some potato chunks. Inspired by memories of cooking with grandma, this soup is cozy, satisfying, and made with love.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

  

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• 6 large Potatoes russet potatoes, peeled and diced
• 1 medium Onion chopped
• 3 cloves Garlic minced
• 2 tablespoons Butter
• 4 cups Broth chicken or vegetable
• 1 cup Heavy cream or half‑and‑half
• 1½ cups Cheddar cheese shredded
• ½ cup Sour cream
• 6 slices Bacon cooked and crumbled
• Salt to taste
• Black pepper freshly ground, to taste
• 2 tablespoons Green onions or chives chopped, for garnish

Method

 

1. In a large pot over medium heat, melt the butter. Add chopped onion and garlic; sauté about 5 minutes until soft and fragrant.
2. Add diced potatoes and broth. Bring to a boil, then reduce heat and simmer for 15‑20 minutes, until potatoes are fork‑tender.
3. Partially blend the soup using an immersion blender (or transfer some to a blender). Leave some potato chunks for texture.
4. Stir in heavy cream (or half‑and‑half), shredded cheddar, and sour cream over low heat until fully melted and smooth.
5. Season with salt and black pepper to taste.
6. Serve hot, topped with crumbled bacon and chopped green onions or chives.

Nutrition

Calories: 500kcalCarbohydrates: 45gProtein: 18gFat: 30gSaturated Fat: 18gCholesterol: 85mgSodium: 900mgPotassium: 1100mgFiber: 5gSugar: 5gVitamin A: 800IUVitamin C: 30mgCalcium: 250mgIron: 2.5mg

Notes

This soup thickens as it cools—add a splash of extra broth or cream when reheating. For vegetarian style, omit bacon and consider using smoked paprika for flavor. You can freeze before adding toppings; thaw overnight in refrigerator.

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Flavor Variations & Storage Tips for Your Creamy Potato Soup

Easy Ways to Switch It Up

One of the best things about potato soup is its versatility. This recipe can easily evolve based on what’s in your fridge or pantry. Here are a few of my favorite twists that keep it exciting without complicating the process:

• Potato Bacon Soup Upgrade: Stir in an extra handful of cheddar and some heavy cream at the end for that rich, cheesy finish. Top with bacon bits and a drizzle of hot sauce if you like it spicy.
• Smoky Sausage Swap: Substitute bacon with smoked sausage or pancetta for a heartier flavor that still plays beautifully with the creamy base.
• Vegetarian Version: Skip the bacon entirely and boost the flavor with sautéed mushrooms, thyme, or a splash of white wine before blending.
• Loaded Baked Potato Style: Add chopped scallions, extra cheese, and a dollop of sour cream on top—just like your favorite baked potato.

This soup plays well with others too. Pair it with my buttery garlic pull-apart rolls for a full-on comfort meal your guests will rave about.

Serving Ideas & Leftover Storage

Once your bacon potato soup is hot and ready, serve it in big bowls topped with all the good stuff:

• Crumbled bacon
• Extra shredded cheddar
• Chopped chives or green onions
• A swirl of sour cream
• Crushed crackers or garlic croutons for crunch

Storing & Reheating Tips:

This creamy potato soup recipe thickens as it sits, so add a little broth when reheating to bring back that silky texture.

Final Thoughts from My Kitchen to Yours

This creamy potato soup with bacon bits isn’t just a recipe—it’s a reminder of where I started and where I am now. From grandma’s no-measure magic to line-cook chaos in Michelin kitchens, this soup has always been part of my story.

Now, it’s yours to make your own. Whether you’re enjoying it solo on a chilly day or serving it at your next fall gathering, it’s a recipe that brings warmth, comfort, and just enough indulgence.

Looking for another cozy dish? You’ll love my creamy chicken and wild rice soup—another favorite from the barn kitchen.

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FAQs About Creamy Potato Soup with Bacon

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