Soups & Stews
This Betty Crocker-inspired bacon cheddar potato soup delivers the ultimate comfort in a bowl—creamy, smoky, and packed with melty cheddar and crispy bacon bits. The secret lies in perfectly balanced flavors: tender potatoes simmered until fork-tender, rich broth infused with bacon essence, and sharp cheddar that melts into velvety perfection.
I developed this recipe after testing countless variations to achieve that restaurant-quality texture without requiring hours of simmering.
The beauty of this soup is its foolproof technique—no fancy equipment needed, just a few simple steps that transform basic ingredients into something extraordinary. You'll start by cooking crispy bacon, then build layers of flavor with sautéed onions and garlic before adding potatoes and broth.
The blending creates that signature creamy consistency, while the final touch of crispy bacon and melted cheese on top elevates it to next-level comfort food.
What you'll end up with is a rich, velvety soup that's creamy without being heavy, with every spoonful bursting with smoky bacon and sharp cheddar. The aroma alone will have everyone gathering around the table, and the texture—smooth yet satisfying—makes it perfect for chilly evenings.
This recipe serves 6 and comes together in under an hour, proving that homemade comfort doesn't require all day.
Serve with crusty bread for dipping or a simple green salad to balance the richness. The leftovers reheat beautifully, making it ideal for meal prep. Here's everything you need to create this restaurant-quality classic at home.
Ingredients for betty crocker bacon cheddar potato soup
Six ingredients create the base, with cheddar and bacon transforming it into restaurant-quality comfort.
| Ingredient | Amount | Notes |
|---|---|---|
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy, chopped |
| Yellow Onion 🧅 | 1 whole | Medium size, diced finely |
| Garlic Cloves 🧄 | 4 cloves | Peeled, minced |
| Russet Potatoes 🥔 | 2 lb | Peeled, cut into 1-inch cubes |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged variety |
| Butter 🧈 | ½ cup | Unsalted, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Dried Thyme 🌿 | ½ tsp | Or 1 tbsp fresh |
| Sour Cream 🥛 | ¼ cup | For topping |
| Green Onions 🧅 | 2 whole | Sliced, for garnish |
The bacon sets the stage—thick-cut yields the best crunch, and Oscar Mayer or Applegate brands deliver consistent quality. Look for sharp cheddar from Cabot or Tillamook for that signature tang. Russet potatoes are non-negotiable here; their high starch content creates the perfect creamy texture. Organic potatoes from Trader Joe's or Whole Foods ensure consistent results. The chicken broth should be low-sodium—Swanson or Pacific Foods are reliable choices.
No thick-cut bacon? Regular bacon cooked an extra 2 minutes works, though texture suffers slightly. Substitute cheddar with Monterey Jack for milder flavor or Pepper Jack for a kick. Heavy cream can be swapped for half-and-half (though richness diminishes), or coconut milk for a dairy-free option. The flour acts as a natural thickener—if you prefer roux, use 2 tbsp butter + 2 tbsp flour instead. Fresh thyme is ideal, but dried at one-third the amount suffices in a pinch.
This soup reheats beautifully—3 minutes on the stove or 1 minute in the microwave restores its creamy texture. Store leftovers covered in the fridge for 4-5 days or freeze for up to 3 months. For meal prep, portion into glass containers to maintain freshness. The bacon and cheese toppings should always be added fresh before serving for optimal texture.
Why You'll Love This Recipe
- Minimal Chopping Needed: I swear, this soup only asks for one onion and a few garlic cloves—nothing fancy. The thick-cut bacon gets chopped once, the potatoes go in whole (peeled, if you’re feeling fancy), and boom: you’re done prepping faster than you can say “soup night.”
- Crispy-Creamy Magic: That first bite? The bacon’s smoky crunch against the velvety cheddar and buttery potatoes? Honestly, it’s the kind of flavor combo that makes you pause mid-spoonful. The broth soaks up all the bacon fat, turning every mouthful into a little flavor party.
- Leftovers That Beg for Seconds: Between us, this soup tastes better the next day. The flavors meld even more, and it reheats like a dream—just a splash of milk to smooth it out. I’ve brought this to work three times this month, and no one’s ever turned it down.
- Budget-Friendly Crowd-Pleaser: Russet potatoes and thick-cut bacon are cheap staples, and a big pot of broth stretches for days. I’ve fed six people for under $15, and everyone—even my picky teenager—comes back for more. (Yes, even on a Tuesday night.)
Step-by-step instructions for bacon cheddar potato soup
This method delivers a velvety soup with crispy bacon crunch and pockets of melted cheddar.
Render and Chop the Thick-Cut Bacon
Cut the 8 oz thick-cut bacon into ½-inch pieces and place them in a large Dutch oven over medium heat. Cook undisturbed for 5 minutes until the edges begin to crisp and render fat. This initial rendering creates that signature smoky depth that defines the soup. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
While the bacon cooks, finely dice the 1 whole yellow onion. Once the bacon is crispy, chop it into ¼-inch pieces and set aside. The rendered fat in the pot will serve as your cooking medium for the onions, eliminating the need for additional oil. This step builds flavor through the Maillard reaction—don't rush it.
Sauté Aromatics and Develop the Base
Add the ½ cup cubed butter to the Dutch oven along with the minced 4 cloves garlic. Melt the butter over medium heat until it foams, then add the diced onion. Cook for 6-8 minutes, stirring occasionally, until the onions soften and become translucent. This process should take longer than you might expect—patience here prevents a bitter flavor.
Sprinkle the 2 tbsp all-purpose flour over the onions and stir vigorously for 1-2 minutes until the mixture turns a light golden brown. This roux will serve as the thickening agent for your soup. Immediately pour in the 4 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer and let cook for 5 minutes to bloom the flavors.
Cook the Potatoes Until Fork-Tender
Add the 2 lb russet potatoes, cut into 1-inch cubes, to the simmering broth mixture. Stir gently to ensure the potatoes are fully submerged. The soup should return to a gentle simmer. Partially cover the pot and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender when pierced with a fork. You'll know they're ready when they collapse easily under gentle pressure.
Season with the 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp dried thyme. Stir well to distribute the seasoning evenly throughout the soup. This is where the foundational flavors come together—don't be tempted to add more salt yet. The cheese and cream will add their own saltiness, so balance is key.
Finish with Cream and Cheese
Reduce heat to low and stir in the 1 cup heavy cream and 2 cups shredded sharp cheddar cheese. Cook for an additional 5-7 minutes, stirring occasionally, until the cheese is completely melted and the soup reaches a velvety consistency. If the soup becomes too thick, add ¼ cup hot water to reach your desired texture. The cheese should be fully incorporated with no grainy bits remaining.
Taste and adjust seasoning if needed. The soup should be rich and flavorful but not overly salty. Remove from heat and stir in the 0.25 cup sour cream just before serving. This final addition adds a cool, creamy contrast to the warm soup and prevents curdling.
Serve with Garnish and Crispy Bacon
Ladle the soup into bowls and top each serving with the reserved crispy bacon pieces and sliced 2 whole green onions. The bacon adds a delightful crunch that contrasts beautifully with the creamy soup. Serve immediately while the bacon remains crisp and the cheese stays melted. Each spoonful should deliver a perfect balance of smoky bacon, creamy potatoes, and sharp cheddar.
For best results, prepare this soup fresh as the flavors meld beautifully when served immediately. The crispy bacon pieces will soften slightly but maintain their texture, while the green onions add a fresh finish that brightens the rich flavors. This method ensures a restaurant-quality result every time.
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CRISP THE BACON LOW: I used to blast that bacon on high, and it’d turn out greasy and sad. For this recipe, cook it on medium-low heat—it’ll render slower but stay crispier, and the flavor won’t burn off. Save the fat for sautéing onions later (yes, even if it’s tempting to drain it).
- CUT POTATOES UNIFORM: The recipe probably says “diced,” but trust me—¼-inch cubes cook evenly without turning to mush. I learned this the hard way when I eyeballed it and ended up with a gluey mess. Use a knife or mandoline if you’re impatient, but don’t skip this step.
- SIMMER POTATOES COVERED: After adding broth, cover the pot and let it bubble gently for 10 minutes first. This softens the potatoes faster without breaking them down. Then uncover and simmer—it keeps the soup thick and creamy, not watery.
- SALT THE BROTH LATE: The recipe might call for salt early, but wait until the potatoes are tender to season. Broth reduces as it cooks, and salting too soon can make the soup taste bland by the end. Taste at the 15-minute mark and adjust—this is the thing that matters most.
Regional styles of this dish
New England Creamy Style
In New England, this soup takes on a lighter, creamier profile with a touch of maple syrup—about 1 tablespoon added during the final step. Locals often use Yankee Potatoes (a waxy variety) instead of russets for a slightly firmer texture.
The key difference? A splash of heavy cream (or half-and-half) mixed with a pinch of nutmeg (¼ tsp) to complement the maple. Serve with crusty sourdough bread from local bakeries like Baker's Choice in Boston.
Southern Smoky Twist
Southern chefs elevate this soup by adding smoked paprika (1 tsp) when cooking the onions and finishing with crumbled crispy bacon on top. Some versions even include andouille sausage (½ lb, diced) cooked with the bacon for extra depth.
For heat, a dash of hot sauce (like Crystal Hot Sauce) is stirred in at the end. Pair with cornbread from a cast-iron skillet for the ultimate Southern comfort combo. 🔥
Midwest Hearty Version
The Midwest leans into rustic simplicity, often doubling the bacon to 12 oz and adding diced ham (½ cup) for extra richness. A secret weapon? A splash of buttermilk (¼ cup) stirred in with the sour cream for tanginess.
Many families serve this with soft pretzel bites on the side for dipping. The thick, velvety texture here is achieved by simmering the potatoes 5 minutes longer than the original recipe. ❄️
Pacific Northwest Lightened-Up
West Coast chefs lighten the soup by swapping heavy cream for coconut milk (1 cup) and using smoked Gouda instead of cheddar for a nutty finish. Fresh Dungeness crab (½ lb, chopped) is sometimes added for a briny twist.
Garnish with microgreens and a drizzle of chili oil for a modern, vibrant touch. Serve with sourdough toast from local artisan bakeries like Breads Bakery in Seattle.
Texas BBQ-Inspired
Texas takes this soup to bold new heights by adding ½ cup BBQ sauce (like Stark's) to the broth and topping with crumbled blue cheese (¼ cup) instead of cheddar.
A sprinkle of crushed red pepper flakes adds heat, while pickled jalapeños on the side let diners control the spice level. Serve in a cast-iron bowl with cornbread muffins for dipping. The smoky-sweet BBQ flavor makes this a crowd-pleaser at Texas tailgates. 🌶️
Nutrition facts
Frequently asked questions
Can I make this soup ahead of time?
Yes, but store it without the crispy bacon and sour cream toppings. Reheat the soup on the stove for 3-5 minutes over medium heat, stirring occasionally, until warmed through. The bacon and sour cream should be added fresh before serving to maintain their perfect texture and prevent sogginess. This soup reheats beautifully and keeps well in the fridge for 4-5 days or freezes for up to 3 months.
What if I don't have thick-cut bacon?
Regular bacon works, but cook it for an extra 2-3 minutes to achieve a similar crispiness. The texture won't be identical, but the smoky flavor will still shine. For best results, chop it into smaller pieces to mimic the thick-cut texture. You can also use turkey bacon or plant-based bacon substitutes, though the flavor profile will differ slightly.
Why did my soup turn out too thick?
This usually happens when the roux is cooked too long or the potatoes release more starch than expected. Thin it out by adding ¼ cup hot water or chicken broth at a time, stirring well after each addition. If the soup is still too thick, blend it briefly with an immersion blender to break down the potato starches. For future batches, simmer the potatoes uncovered for the last 5 minutes to reduce excess moisture.
Can I make this soup dairy-free?
Swap the heavy cream for 1 cup coconut milk or ½ cup cashew cream, and use a dairy-free cheddar alternative or nutritional yeast for cheesiness. The texture will be slightly lighter, but the smoky bacon and potato flavors will still shine. For extra richness, add 2 tablespoons olive oil when blending. Always taste and adjust seasoning, as dairy-free ingredients can affect flavor balance.
How can I make this soup kid-friendly?
Blend the soup until completely smooth for little ones, then stir in a little extra chicken broth to lighten the texture. Serve with mild toppings like buttered noodles or soft bread cubes for dipping. Skip the crispy bacon if your child prefers milder flavors, or use turkey bacon. For picky eaters, let them assemble their own bowls with just the creamy soup and a sprinkle of cheese.