Soups & Stews
This Betty Crocker bacon cheddar potato soup delivers the ultimate comfort in every spoonful—smoky crispy bacon bites, velvety melted cheddar swirls, and tender potatoes simmered to perfection. 🔥 The secret lies in cooking the bacon until it’s golden and crispy, then using those rendered fats to sauté onions and garlic for a rich, aromatic base.
I’ve perfected this recipe over years of testing, ensuring the soup is creamy without being heavy, with just the right balance of smoky, cheesy, and savory flavors.
The beauty of this recipe is its simplicity—30 minutes of active prep, then hands-off simmering while you enjoy the aroma filling your kitchen. The bacon adds a satisfying crunch, while the cheddar melts into luscious swirls that coat every bite.
Unlike some versions, this one skips the canned soup shortcuts, delivering a restaurant-quality bowl that’s hearty enough for a chilly evening but light enough for a cozy lunch.
What you’ll end up with is a steaming pot of soup where each spoonful delivers crispy bacon edges, tender potatoes, and a cloud of melted cheddar that makes every bite irresistible.
The broth is rich but not greasy, and the texture is perfectly balanced—creamy without being gluey. This is the kind of soup that disappears faster than you can say “second helping.”
Serve it topped with extra bacon bits, a dollop of sour cream, or fresh green onions for a pop of color. It’s ideal for weeknight dinners, potlucks, or even a quick meal prep option—just reheat and enjoy. Let’s get cooking!
Ingredients for betty crocker bacon cheddar potato soup
These comforting ingredients transform into the ultimate smoky, cheesy potato soup with crispy bacon bites.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Thick-cut for crispy edges |
| Yellow Onions 🧅 | 1 whole | Medium size, diced small |
| Garlic Cloves 🧄 | 3 cloves | Minced for aromatic base |
| Russet Potatoes 🥔 | 2 lbs | Peeled and cubed evenly |
| Cheddar Cheese 🧀 | 2 cups | Shredded, sharp variety |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Butter 🧈 | 2 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening roux |
| Salt 🧂 | 1 ½ tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh thyme |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The bacon is non-negotiable here—thick-cut slices render perfectly for crispy edges and smoky flavor. Costco sells the best thick-cut bacon in bulk, but any grocery store's premium bacon works too. Look for slices about 1/4-inch thick. The cheddar matters just as much: sharp cheddar melts better than mild, and pre-shredded gets clumpy. I always grab Kraft sharp cheddar from the deli section—it's the only kind that delivers those perfect melty swirls. For the potatoes, Russets are ideal—they hold up better during simmering than Yukon Golds, though those work too if you prefer a creamier texture.
No thick-cut bacon? Regular bacon cut into 1/4-inch pieces works in a pinch, but it won't be as crispy. Swapping cheddar? Pepper Jack adds heat, while Gruyère brings nutty depth. The chicken broth can be subbed with vegetable broth for vegetarian, but the flavor will be noticeably different. Fresh thyme? Dried works at one-third the amount. For the potatoes, if you can't peel them, scrub them well and leave the skins on—they'll add nice texture. The green onions are just for garnish, but if you're out, extra bacon bits work just as well.
This soup tastes even better the next day—make extra for leftovers. Store in an airtight container for up to 5 days in the fridge, or freeze for 3 months. I always double the recipe because it disappears fast. For meal prep, freeze portions in ziplock bags—just thaw overnight in the fridge and reheat on the stove. The bacon stays crispy if you reheat it covered, then uncover for the last minute to crisp again.
Why You'll Love This Recipe
- I’ll be real: most soups turn sad after day two. Not this one. The flavors actually deepened the next day—like the potatoes soaked up all the smoky, cheesy goodness. I’ll often make a double batch, freeze half, and still have a reliable meal for lazy mornings or post-work slumps.
- Fewer Ingredients, Bigger Bang: I swear by this recipe because it’s the kind of soup where you don’t need a 10-item list—just five star players: thick-cut bacon, onions, garlic, potatoes, and cheddar. That’s it. The bacon alone carries the smoky depth, and the cheddar melts into a creamy blanket that makes you forget you’re even eating soup.
- Creamy Without the Hassle: Here’s what sold me—the way the cheddar and potatoes blend into that velvety texture without requiring a blender or heavy cream. Just simmer, stir, and let the cheese do the work. Honestly, it’s the kind of soup that tastes like it took hours, even though it doesn’t.
- Weeknight Crowd-Pleaser: Between us, this is my go-to when friends drop by unannounced or the kids come home starving. It’s hearty enough to fill up a group but simple enough that I’m not stuck in the kitchen for 45 minutes. Plus, the bacon bits? Always disappear first.
Step-by-step instructions for bacon cheddar potato soup
Here's how to make this creamy, smoky soup with perfectly crispy bacon and melty cheese swirls.
🔥 Step 1: Cook the Bacon Until Crispy
Place the 8 oz thick-cut bacon in a large, heavy-bottomed pot over medium heat. I like to use thick-cut because it renders fat slowly and creates those irresistible crispy edges. Cook for 10-12 minutes, flipping occasionally, until the bacon is deep golden brown and the fat has rendered out.
Here's the thing—don't rush this step. You want the bacon to reach crispy perfection before removing it. Once done, use tongs to transfer the bacon to a paper towel-lined plate, leaving all that delicious bacon fat in the pot. This fat is the flavor foundation of your soup, so don't drain it!
🍳 Step 2: Sauté Onions and Garlic in Bacon Fat
Reduce the heat to medium-low and add the 1 whole diced yellow onion to the pot with the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the onions are soft and translucent but not browned. This step builds the aromatic base of your soup.
Add the 3 minced garlic cloves and cook for another 30 seconds until fragrant. You'll know it's ready when you smell that wonderful garlic aroma—just don't let it brown or it'll turn bitter. If the onions start sticking, add 1 tablespoon of the chicken broth to deglaze the pan and keep everything moving.
🥘 Step 3: Build the Roux and Add Potatoes
Sprinkle the 2 tbsp all-purpose flour over the onions and garlic, stirring constantly for 1-2 minutes to create a light roux. This will help thicken your soup beautifully. Then, gradually whisk in the 4 cups chicken broth until smooth.
Add the 2 lbs peeled and cubed russet potatoes to the pot. Bring everything to a gentle boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are fork-tender and easily pierced with a knife. This is where the magic happens—the potatoes absorb the flavors while the roux thickens the broth.
🔥 Step 4: Finish with Cream and Cheese
Once the potatoes are tender, stir in the 1 cup heavy cream and 2 cups shredded cheddar cheese. I like to use sharp cheddar here—it adds that perfect tangy kick. Let the soup simmer for another 5-7 minutes until it's creamy and thickened to your desired consistency.
Season with 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Taste and adjust the seasoning if needed—this is where you can really make the soup your own. The cheese should be fully melted, creating those gorgeous swirls throughout the soup.
🍽️ Step 5: Garnish and Serve Warm
Ladle the soup into bowls and garnish with the crispy bacon bits (from Step 1) and 2 sliced green onions. The contrast of the crispy bacon against the creamy soup is what makes this dish truly special. Serve immediately while warm—this soup is best enjoyed fresh from the pot.
Real talk: If you find the soup too thick after chilling, simply stir in a splash of warm broth or milk to reach your preferred consistency. And don't forget to save those bacon bits—they're the star of this show!
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- COOK BACON LOW AND SLOW: I learned this the hard way—crispy bacon is great, but for soup, you want rendered fat, not burnt edges. Cook the thick-cut bacon on medium-low heat until the fat runs clear (about 8-10 minutes), then drain it on paper towels. That fat’s the flavor base, and rushing it makes the soup taste smoky instead of rich.
- PEEL AND CUBE POTATOES UNIFORM: This isn’t the prettiest method, but it’s the tastiest. Cut the Russet potatoes into ½-inch cubes—all the same size—so they cook evenly. No one wants mushy bits or undercooked chunks in their soup. (Yes, even if you’re impatient like me.)
- SAUTE ONIONS UNTIL SOFT, NOT BROWN: I used to walk away while the onions cooked, and they’d turn dark and bitter. For this recipe, keep them over medium heat until they’re translucent and just starting to caramelize—about 5-6 minutes. Overcooking them turns the soup’s flavor from sweet to bitter, and no one wants that.
- STIR IN CHEESE OFF HEAT: Here’s the thing: cheddar cheese melts differently when it hits hot liquid. After simmering the soup, remove it from heat, then stir in the cheese gradually until fully melted. This keeps the soup creamy without clumping or turning greasy. (Your future self will thank you.)
Wine and beer pairings for this betty crocker bacon cheddar potato soup
Creamy Soup Classics
This rich, cheesy potato soup pairs beautifully with dry Riesling from Germany. The wine's crisp acidity cuts through the soup's creaminess while complementing the bacon's smoky depth. Look for a Kabinett or Spätlese—their bright citrus notes refresh your palate between bites.
I love chilling mine to 50°F for that perfect sip of contrast. 🍷
Crispy Bacon Beers
A Belgian-style witbier like Stella Artois or Hoegaarden bridges the gap between the soup's savory and creamy elements. The slight tartness and coriander notes in these beers enhance the bacon's smokiness while balancing the cheddar's richness.
For a heartier option, try a German Helles—its malty sweetness pairs wonderfully with the potatoes. 🍺
Bold Red Alternatives
If you prefer red wine, a Pinot Noir from Oregon or Burgundy works surprisingly well. Its earthy undertones and moderate tannins won't overpower the soup's flavors. I recommend a 2018 vintage—it's approachable yet complex enough to stand up to the dish.
For beer lovers, a light American lager like Budweiser or Miller Lite provides a clean, crisp finish that cleanses the palate.
Creamy Pairing Tips
To maximize flavor, serve your wine or beer slightly chilled—around 55°F for reds and 45°F for whites. The cold temperature enhances the drink's acidity, which helps balance the soup's richness. I always pour a glass before serving to let guests taste the pairing immediately.
For a fun twist, try adding a splash of apple cider to your beer—it adds a subtle sweetness that complements the cheddar beautifully. ✨
Dessert Pairing Surprise
After your meal, consider a Port wine like Ruby or Tawny. The caramel and dried fruit notes in these fortified wines create a delightful contrast to the savory soup.
A small glass (just 2 oz) is perfect for cleansing the palate and ending the meal on a sweet note. For beer lovers, a Belgian Dubbel offers a malty, slightly sweet finish that pairs surprisingly well with the bacon and cheese flavors. 🍷
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
Swap the bacon for 8 oz smoked sausage or 8 oz thick-cut ham, diced small. For a vegetarian option, use 8 oz mushrooms sautéed in olive oil instead of bacon fat. The smoky flavor is key—if you omit it, add 1/2 tsp smoked paprika to the broth for depth.
Why is my soup too thick after chilling?
This happens when the starches in potatoes thicken as they cool. Fix it by stirring in 1/4 cup warm broth or milk per bowl until creamy. For future batches, simmer the soup uncovered for the last 5 minutes to prevent over-thickening. The roux will naturally thicken more as it cools, so aim for slightly thinner consistency when hot.
What's the best way to reheat leftovers?
Reheat gently on the stove over low-medium heat, stirring frequently to prevent scorching. For crispy bacon bits, add them back only in the last 2 minutes of reheating. Microwaving works too—heat for 2-3 minutes at 50% power, then stir well. Never reheat above 165°F to maintain food safety.
Can I use instant potatoes instead of fresh?
Yes, but texture will differ. Use 2 cups instant potatoes mixed with 1/2 cup cold water per the package directions, then stir into the simmering broth. The soup will be smoother but less hearty. For best results, stick with fresh potatoes—they hold up better and create that classic chunky texture we love in creamy soups.
How do I make this soup dairy-free?
Replace the heavy cream with 1 cup full-fat coconut milk and use 2 cups dairy-free cheddar shreds (like Violife). For extra creaminess, stir in 1/4 cup nutritional yeast at the end. The flavor will be slightly different but still rich and satisfying. The bacon fat still provides that essential smoky base!