Soups & Stews
This Betty Crocker bacon cheddar potato soup delivers the perfect balance of smoky bacon, sharp cheddar, and velvety potatoes—every spoonful is pure comfort. The secret lies in a rich, roux-thickened base that transforms simple ingredients into a restaurant-quality bowl.
I've perfected this recipe over years of testing, ensuring the creaminess never turns greasy and the bacon stays perfectly crispy.
The process starts with crispy bacon that infuses the soup with deep, smoky flavor, then moves to a classic roux for that signature creamy texture. Sharp cheddar cheese melts into the broth, creating a rich, tangy depth that makes this soup unforgettable.
What sets this recipe apart is the careful balance of creaminess and heartiness—no watery broths here.
By the time you're done, you'll have a steaming bowl of soup with tender potatoes, crispy bacon bits, and a velvety sauce that coats every spoonful. The aroma alone will have everyone gathering around the table, and the first bite delivers that perfect combination of smoky, cheesy, and creamy flavors.
This is the kind of soup that tastes even better the next day, making it ideal for meal prep.
Serve it with crusty bread for dipping or alongside a fresh green salad to round out the meal. The beauty of this recipe is its versatility—it works as a cozy weeknight dinner or a showstopper for holiday gatherings. Let's get cooking!
Ingredients for betty crocker bacon cheddar potato soup
Six servings of velvety comfort await with these carefully chosen ingredients for restaurant-quality bacon cheddar potato soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Thick-cut for crispiness, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced into small pieces |
| Garlic Cloves 🧄 | 4 cloves | Fresh, minced for aromatic depth |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred for flavor control |
| Heavy Cream 🥛 | 1 cup | Full-fat for rich creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged for best flavor |
| Butter 🧈 | ½ cup | Unsalted, cold for roux |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux texture |
| Salt 🧂 | 1 ½ tsp | Kosher salt for seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground for flavor |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Bay Leaves 🌿 | 2 whole | For subtle herbal depth |
The bacon is non-negotiable here—thick-cut gives that perfect crunch, and Costco or Trader Joe's are great for bulk packs. Look for applewood-smoked if you can find it; it adds an extra layer of flavor. The potatoes should be firm and starchy, like Russets or Yukon Golds. Organic is ideal, but conventional works too. For the cheese, sharp cheddar is a must—avoid pre-shredded (it's coated with anti-caking agents that prevent proper melting). If you're feeling fancy, cave-aged cheddar from specialty stores takes this to the next level.
No thick-cut bacon? Regular bacon works in a pinch, but cook it until extra crispy to compensate. Short on chicken broth? Vegetable broth plus 1 tsp soy sauce mimics the umami depth. The heavy cream can be swapped for half-and-half or coconut milk for a lighter version (though it won't be as rich). Need to skip the thyme? Dried oregano at half the amount works, but thyme's earthy note is worth hunting down. The bay leaves are optional but add subtle complexity—remove them before serving so they don't leave a bitter aftertaste.
This soup tastes even better the next day as flavors meld. Store in airtight containers for up to 5 days in the fridge or freeze for 3 months (though texture changes slightly after thawing). For meal prep, cook the soup without the bacon and cheese, then reheat and stir those in fresh. The bacon reheats beautifully if stored separately. Double the batch—it disappears fast during cold weather or when company's over.
Why You'll Love This Recipe
- Here’s what sold me: the soup is dangerously creamy—thanks to that cheddar and chicken broth combo—but you don’t have to whisk roux or worry about lumps. One-pot, one stir, and boom. The potatoes stay tender, the bacon stays crispy in spots, and the cheese? It just dissolves into pure satisfaction. (Yes, even on a Tuesday night.)
- Fewer Ingredients, More Magic: I swear by this recipe because it’s ridiculously simple—just five core ingredients (plus a few pantry staples) and you’ve got a bowl that tastes like a hug. The thick-cut bacon doesn’t just add saltiness; it melts into those potatoes like it’s been there forever, and honestly? That’s the kind of lazy-but-luxurious shortcut I live for.
- Creamy Without the Hassle: Here’s what sold me: the soup is dangerously creamy—thanks to that cheddar and chicken broth combo—but you don’t have to whisk roux or worry about lumps. One-pot, one stir, and boom. The potatoes stay tender, the bacon stays crispy in spots, and the cheese? It just dissolves into pure satisfaction. (Yes, even on a Tuesday night.)
- Leftovers That Don’t Let You Down: Between us, this soup tastes better the next day. The flavors meld, the potatoes soften just right, and it’s the kind of dish that makes me want to freeze half the batch. My freezer is packed with these, and I’m not ashamed—because reheating a bowl of this is basically a five-minute date night when I’m too tired to cook.
Step-by-step instructions for bacon cheddar potato soup
Here's the method for a rich, velvety soup with perfect texture and balanced flavors.
Cook the Bacon Until Crispy
Place the 12 oz thick-cut bacon in a large Dutch oven over medium heat. Cook for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. The fat should render out and pool at the bottom of the pan.
Here's the thing—don't rush this step. The rendered bacon fat is the foundation of your soup's rich flavor. If it starts smoking too much, reduce the heat slightly. Once crispy, remove the bacon with a slotted spoon and set aside on paper towels, leaving the fat in the pot. You'll need about 2 tablespoons of this fat for the next step.
Sauté Onion and Garlic in Bacon Fat
Add the 1 whole yellow onion, diced into small pieces, to the Dutch oven with the remaining bacon fat. Cook over medium heat for 5-6 minutes, stirring occasionally, until the onions are soft and translucent but not browned.
Add the 4 cloves garlic cloves, minced, along with the 2 whole bay leaves and 1 teaspoon dried thyme. Cook for another 30 seconds until the garlic is fragrant but not browned. This aromatic base will infuse the entire soup with deep flavor. If the onions start to brown too quickly, reduce the heat slightly.
Build the Roux and Add Potatoes
Reduce the heat to medium-low. Add the 0.5 cup cold butter and 0.5 cup all-purpose flour to the pot. Whisk continuously for 2-3 minutes until the mixture forms a smooth, pale roux with a nutty aroma. This step is crucial for thickening the soup properly.
Gradually whisk in the 6 cups chicken broth, about ½ cup at a time, allowing each addition to fully incorporate before adding the next. Once all the broth is added, bring the mixture to a gentle simmer. Add the 3 lbs russet potatoes, cut into 1-inch cubes, along with the 1.5 teaspoons salt and 0.5 teaspoon black pepper. Simmer for 15-20 minutes until the potatoes are tender when pierced with a fork.
Finish with Cream and Cheese
Remove the 2 whole bay leaves from the soup. Stir in the 1 cup heavy cream and 2 cups sharp cheddar cheese, shredded, until fully melted and smooth. The soup should be creamy and velvety, with no visible lumps of cheese. If it's too thick, whisk in ½ cup hot water to achieve your desired consistency.
Return the crispy bacon to the pot and stir gently to distribute. Taste and adjust seasoning if needed. The soup should be rich, slightly smoky, and perfectly balanced between creamy and savory. Real talk: this is where the magic happens—all those flavors come together in perfect harmony.
Serve Warm with Optional Garnishes
Ladle the soup into bowls and serve immediately. The creamy texture works best when fresh from the pot. For presentation, you can garnish with additional crispy bacon bits, a sprinkle of fresh parsley, or a dollop of sour cream if desired.
Each spoonful should deliver that perfect combination of smoky bacon, creamy cheddar, and tender potatoes. The soup will continue to thicken slightly as it sits, so don't worry if it looks a bit thin when you first serve it. Enjoy while warm for the ultimate comfort food experience.
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CRISPY BACON FIRST: Cook the thick-cut bacon until it’s golden, not just brown—about 10-12 minutes on medium-low heat. I learned this the hard way: rushing it makes the soup taste smoky and bitter, not crispy and rich.
- CUT POTATOES UNIFORM: Slice the russets into ½-inch chunks, no smaller—this keeps them from turning to mush. I was skeptical until I tried it: even cooking means creamy texture without gummy bits.
- SAUTÉ ONIONS LOW: Cook the onions on low heat until soft but not colored—about 8-10 minutes. High heat burns them, and you’ll taste it in every spoonful. (Yes, even if you’re impatient like me.)
- BROTH TO POTATO RATIO: Use 4 cups broth for 2 lbs potatoes—any less and the soup gets gluey. I skip measuring at first, then regret it when the texture’s off. A quick measure saves cleanup later.
Best sauces and condiments for this dish
Creamy Cheese Sauce
This soup’s signature richness comes from the sharp cheddar cheese and heavy cream combination. For extra depth, I like to use cave-aged cheddar—it melts smoother and has a more complex flavor.
If you want to make it even creamier, stir in ¼ cup sour cream at the end while keeping the soup warm. This adds tanginess and prevents the soup from becoming too heavy. 🧀
Smoky Bacon Fat
The bacon fat is the secret weapon here—it adds incredible depth without needing extra seasoning. After cooking the bacon, leave the fat in the pot to sauté the onions. If you don’t have enough fat, add 1 tablespoon olive oil to prevent sticking.
For extra smokiness, try applewood-smoked bacon—it gives the soup a richer, more complex flavor profile. 🥓
Herb-Infused Broth
Elevate your broth by infusing it with fresh herbs before adding it to the soup. Simmer 2 sprigs of fresh thyme and 1 bay leaf in the broth for 10 minutes before using it in the recipe.
This infuses the broth with subtle herbal notes that complement the cheddar and bacon perfectly. Remove the herbs before adding the broth to your pot. 🌿
Crispy Bacon Topping
For a restaurant-style finish, top each bowl with extra crispy bacon bits. Cook an additional 4 oz of thick-cut bacon separately until ultra-crispy, then crumble it over the soup right before serving.
This adds a satisfying crunch that contrasts beautifully with the creamy texture. You can also sprinkle toasted breadcrumbs or crushed potato chips for another crunchy option. 🔥
Sour Cream Swirl
Add a dollop of sour cream or Greek yogurt to each bowl before serving. The tanginess cuts through the richness of the cheese and adds a refreshing contrast.
For a smoky twist, mix 1 teaspoon smoked paprika into the sour cream before swirling it on top. This adds warmth and balances the creamy, cheesy flavors. 🥛
Fresh Herb Garnish
Brighten up the soup with a sprinkle of fresh parsley or chives. Chop 2 tablespoons of parsley finely and scatter it over the top for a pop of color and freshness.
If you have green onions, thinly slice the white and green parts separately and garnish with both for a mild onion flavor that complements the cheddar. 🌱
Nutrition facts
Frequently asked questions
Can I substitute cream cheese for the heavy cream and cheddar?
You can try a partial substitution, but expect a different texture. Replace ½ cup heavy cream with 4 oz cream cheese (softened) and reduce the cheddar to 1.5 cups. Whisk the cream cheese into the warm soup until fully melted for a slightly tangier, thicker result. The soup will be creamier but less velvety than the original recipe.
Why did my soup turn out greasy instead of creamy? Greasy soup usually happens when the roux burns or the cheese doesn't melt properly.
Can I make this soup in a slow cooker?
Cook the bacon separately and set aside. Sauté the onions and garlic in a skillet, then transfer everything to your slow cooker. Add the broth, potatoes, and seasonings. Cook on LOW for 6-7 hours or HIGH for 3-4 hours until potatoes are tender. Stir in the cream and cheese at the end, heating just until melted. The slow cooker method works best for meal prep—just store the bacon separately and add it fresh before serving.
What's the best way to reheat leftovers?
Reheat gently on the stovetop over low heat or in the microwave at 50% power in 1-minute intervals, stirring between each interval. Avoid high heat as it can make the soup separate or become grainy. For best results, reheat only what you plan to eat immediately. The soup actually tastes better the next day as flavors meld! Store leftovers in airtight containers for up to 5 days.
Can I make this soup dairy-free?
Yes! Replace the heavy cream with 1 cup full-fat coconut milk and use 2 cups dairy-free sharp cheddar alternative (like Violife). For extra richness, add 2 tablespoons nutritional yeast when stirring in the cheese. The texture will be slightly different but still delicious. Keep in mind the flavor profile will be more subtle without traditional dairy.