Soups & Stews
Betty Crocker’s bacon cheddar potato soup delivers the ultimate comfort food experience—creamy, rich, and packed with crispy bacon bits that add a satisfying crunch.
This recipe captures all the cozy flavors of a classic diner-style soup, with tender potatoes simmered in a velvety broth and melted cheddar cheese that ties everything together. The secret lies in properly cooking the bacon for maximum flavor before blending the soup to achieve that perfect balance of textures.
What sets this recipe apart is how it transforms simple ingredients into something extraordinary. You’ll start by rendering thick, flavorful bacon—those crispy bits become a key garnish and flavor booster. The potatoes cook until fork-tender, absorbing the savory broth while maintaining their shape.
Then comes the magic: blending the soup just enough to create a smooth, creamy base without losing any of that hearty texture.
The result is a bowl of soup that’s restaurant-quality—warm, comforting, and impossible to resist. Each spoonful delivers layers of flavor: smoky bacon, sharp cheddar, and the natural sweetness of potatoes all in one velvety bite.
The crispy bacon bits on top add a satisfying contrast that makes this soup feel like a true indulgence.
Perfect for chilly evenings or as a crowd-pleasing appetizer, this recipe comes together in under an hour. Whether you’re serving it as a main dish or pairing it with crusty bread, it’s guaranteed to become a family favorite. Let’s get cooking!
Ingredients for betty crocker bacon cheddar potato soup
Creamy, rich, and packed with crispy bacon bits—these ingredients make the magic happen.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 12 oz | Cooked crispy, reserved for garnish |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cubed into 1-inch pieces |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Butter 🧈 | 2 tbsp | Unsalted, for cooking |
| Milk 🥛 | ½ cup | Whole milk for richness |
The bacon is non-negotiable—thick-cut gives you the best crispy bits. Oscar Mayer or Costco's Kirkland brand are my go-tos for quality. Cook it low and slow until it's deep brown and crispy, then set those bits aside (they're worth the wait!). The potatoes? Russets are your best bet—they hold up perfectly when cubed. If you're using pre-diced from the bag, give them a quick rinse first. The onion and garlic? Sweet yellow onion adds sweetness, and fresh garlic makes all the difference over powdered. Don't skip the thyme—it's the secret herb that ties everything together.
No sharp cheddar? Pepper jack or Monterey Jack work in a pinch, but the sharpness is key. Heavy cream too expensive? Half-and-half with a splash of milk gets you close. The flour is just for thickening—don't overdo it or the soup gets gluey. For the broth, low-sodium is a must unless you're adding extra salt. The milk? Whole milk adds richness, but 2% works if that's what you've got. Pro tip: if your soup seems too thick after blending, stir in a splash of milk or broth to loosen it up. And always taste as you go—adjust the salt and pepper to your liking!
This soup tastes even better the next day—4-5 days in the fridge, no problem. For leftovers, I like to portion it into containers with a layer of cheese on top, then microwave until bubbly. Freezes beautifully for up to 3 months, but add a splash of milk when reheating to keep it creamy. The crispy bacon bits? Always save those for the top—freshly toasted makes all the difference. Serve with crusty bread or a simple green salad for the full experience.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s literally one pot—no chopping boards, no extra dishes. Toss in the bacon, onions, and diced potatoes, let the broth do the work, and by the time the potatoes are tender, you’ve got a creamy, cheesy masterpiece with zero fuss.
- Crispy-Creamy Duo: That thick-cut bacon isn’t just for flavor—it adds a smoky, salty crunch that cuts through the velvety cheddar. Honestly, the contrast of crispy bacon bits against the smooth, melty cheese is what makes this soup ridiculously satisfying.
- Lunchbox Hero: Between us, this soup is my go-to for meal prep. The flavors only get better the next day, and it reheats like a dream. Pack it in thermoses for work or freeze portions—it’s the kind of dish that turns a boring Tuesday into a “wait, is it dinner?” moment.
- Budget Win: Russets are cheap, bacon makes it feel special, and a block of sharp cheddar stretches far. I’ll be real: I’ve made this for $8 and fed four people. Plus, the leftovers? They’re basically free lunch for the week.
Step-by-step instructions for crispy bacon cheddar potato soup
Here's how to create the ultimate creamy, cheesy potato soup with irresistible bacon bits—every step delivers that perfect texture and flavor.
🔥 Step 1: Cook the Bacon Until Crispy
Cut the 12 oz thick-cut bacon into ½-inch pieces and place them in a large Dutch oven over medium heat. Cook for 10-12 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. You'll know it's ready when the edges look crisp and the fat is rendered out.
Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving all the rendered fat in the pot. This fat is pure flavor gold—don't drain it! It's the secret to that rich, savory base for your soup. Save 2 tablespoons of the crispy bacon for garnish later.
🍳 Step 2: Sauté Onion and Garlic in Bacon Fat
In the same Dutch oven (with the bacon fat still in it), add the 2 tablespoons butter and swirl to coat the bottom. Add the diced yellow onion and cook for 5-6 minutes over medium heat, stirring occasionally, until the onions are soft and translucent but not browned.
Add the 4 minced garlic cloves and 1 teaspoon dried thyme, stirring for 30 seconds until fragrant. This step builds the aromatic foundation of your soup—don't rush it! You should smell that warm, savory garlic-thyme combination filling your kitchen.
🥘 Step 3: Build the Soup Base with Potatoes and Broth
Add the 3 lbs peeled and cubed russet potatoes to the pot, stirring to coat them in the bacon fat. Pour in the 6 cups chicken broth and sprinkle with 1.5 teaspoons salt and 0.5 teaspoon black pepper. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer. Cover and cook for 15-20 minutes until the potatoes are tender when pierced with a fork.
While the potatoes cook, whisk together the 2 tablespoons all-purpose flour and 0.5 cup milk in a small bowl until smooth. This slurry will help thicken the soup beautifully without making it gluey. Real talk: Skipping this step means a thinner, less satisfying soup.
🍲 Step 4: Thicken and Finish with Cream and Cheese
Once the potatoes are tender, stir the flour-milk slurry into the soup and cook for 3-4 minutes over medium heat, stirring constantly, until it begins to thicken slightly. Then, gradually whisk in the 1 cup heavy cream and 2 cups shredded sharp cheddar cheese, stirring until the cheese is fully melted and smooth. The soup should be creamy and velvety—not grainy.
Taste and adjust seasoning with additional salt or pepper if needed. The cheese should be fully incorporated, and the soup should coat the back of a spoon. If it's too thick, whisk in 1-2 tablespoons of hot broth to reach your desired consistency.
🍽️ Step 5: Garnish and Serve Warm
Ladle the soup into bowls and top each serving with the reserved crispy bacon bits and an extra sprinkle of black pepper. The contrast of the crispy bacon against the creamy soup is what makes this dish truly special. Serve immediately while hot—this soup tastes best fresh from the pot!
For extra richness, you can also add a dollop of sour cream or a sprinkle of fresh parsley on top. But honestly? The crispy bacon and melty cheese are already winning flavors. Enjoy your homemade Betty Crocker-inspired bacon cheddar potato soup—it's comfort food at its finest!
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CRISP THE BACON LOW: Cook the thick-cut bacon at 275°F (135°C) instead of high heat—it renders fat slower but stays crispier longer. I used to rush it and end up with greasy bacon that falls apart in the soup; patience here pays off in every bite.
- CUT POTATOES UNIFORM: Slice the Russets into ½-inch chunks—no smaller, or they’ll turn to mush. I learned this the hard way when I eyeballed it and ended up with a gluey soup instead of creamy texture.
- SAVOR THE ONIONS: Sweat the diced yellow onion in bacon fat for 8–10 minutes until golden, not just translucent. Skipping this step means your soup tastes bland; caramelized onions add depth without extra effort.
- STIR IN CHEESE LAST: Add the sharp cheddar off the heat and stir until melted—just 30 seconds. I once dumped it in too early, and the cheese clumped into a greasy blob. Keep the soup warm but not boiling when you mix it in.
Storing and reheating your leftovers
Refrigerator Storage
This soup tastes even better the next day, so store leftovers in an airtight container with a tight-fitting lid. Let it cool to room temperature for no more than 2 hours before refrigerating at 40°F or below.
The flavors deepen as the spices meld, and the texture remains creamy—just give it a quick stir before reheating. I like using glass Pyrex containers because they don’t absorb odors and reheat evenly. 💪
Freezer-Friendly Tips
Freeze your soup in quart-sized freezer bags or glass containers with 1-inch headspace to prevent cracking. Label with the date—it keeps for up to 3 months without losing its velvety texture. For best results, freeze the soup before adding the crispy bacon bits (save those for topping later).
When reheating from frozen, add a splash of milk or broth to restore creaminess. ❄️
Reheating on Stovetop
My favorite method is stovetop reheating—it preserves the creamy texture perfectly. Pour the soup into a heavy-bottomed pot and heat over medium-low for 8-10 minutes, stirring occasionally. If it looks thick, whisk in 1-2 tablespoons of milk or broth to loosen it.
Taste and adjust seasoning—soup often needs a pinch of salt or pepper after reheating. The crispy bacon bits should go on freshly toasted after reheating for maximum crunch. 🔥
Microwave Shortcuts
For quick meals, transfer 1-2 servings to a microwave-safe bowl, cover loosely with a damp paper towel, and heat on 50% power for 2-3 minutes. Stir halfway through to ensure even heating.
Avoid overcooking—soup can separate or become grainy. If it’s too thick, add a splash of hot milk or broth and stir until smooth. Top with fresh bacon bits right before serving. ⏰
Reviving Texture
If your reheated soup seems too thick, don’t panic! Stir in 1-2 tablespoons of milk or broth to restore creaminess. For extra richness, whisk in 1 tablespoon of butter or a dollop of sour cream.
The key is gentle heat—low and slow prevents curdling. If the cheese separates, stir vigorously to re-emulsify. A sprinkle of fresh black pepper or chopped chives brightens up the flavors. 💫
Garnish Like a Pro
Always save the crispy bacon bits for garnishing—freshly toasted bits add the perfect crunch. A swirl of sour cream, a sprinkle of green onions, or a dash of hot sauce takes it to the next level.
For a restaurant-style touch, drizzle with extra virgin olive oil and a pinch of smoked paprika. Serve with crusty bread or oyster crackers for dipping. The contrast of textures makes every bite irresistible. 🍽️
Nutrition facts
Frequently asked questions
Can I make this soup without heavy cream for a lighter version?
Swap the 1 cup heavy cream with 1 cup whole milk or ½ cup milk + ½ cup Greek yogurt for creaminess with fewer calories. The soup will still be rich, just slightly lighter. For extra flavor, add 1 teaspoon Dijon mustard to balance the tang. The texture stays velvety, just with a touch more brightness.
Why did my soup turn out grainy after blending?
Graininess usually means the cheese didn't melt smoothly or the soup cooled too quickly. Always whisk the cheese into the warm soup off the heat, and stir constantly until fully melted. If it's still grainy, blend again briefly or strain through a fine-mesh sieve. For next time, add the cheese gradually while stirring. The key is patience—don't rush the melting process!
How can I make this soup kid-friendly?
Reduce the cheese to 1 cup and swap sharp cheddar for mild cheddar or Monterey Jack. Skip the crispy bacon bits and use cooked crumbled bacon instead. For extra appeal, blend the soup until completely smooth and serve with buttered noodles or soft pretzel pieces on the side. Kids love the familiar textures, and the flavors are still rich but milder.
Can I use instant potato flakes instead of fresh potatoes?
Yes, but the texture will be different—potato flakes create a thicker, slightly denser soup. Use 1½ cups instant flakes (about 4 oz) and add them with the broth, simmering for 5-7 minutes to rehydrate fully. For creaminess, increase the broth to 6½ cups and add 2 extra tablespoons flour to compensate. The flavor works, but fresh potatoes give that classic hearty bite.
What’s the best way to reheat leftovers without breaking the creaminess?
Reheat on the stovetop over low heat, stirring constantly, and add 1-2 tablespoons milk or broth if it thickens too much. Microwave in 30-second bursts, stirring between each, covered with a damp paper towel. Never reheat to a boil—gentle warmth prevents curdling. For extra insurance, whisk in 1 teaspoon cornstarch mixed with 1 tablespoon cold water before reheating.