This one-pot Cheesy Potato and Bacon Soup is the epitome of comfort food. It’s ultra creamy and has the flavors of crispy bacon and two types of cheese in every spoonful. It’s perfect for lunch or dinner and comes together in under an hour with simple pantry staples.
In this article you'll learn:
- How to make 10 cups of thick and creamy, cheesy bacon potato soup in one pot, in about 55 minutes.
- Why Russet potatoes are the best choice for texture, as opposed to Yukon Gold or red potatoes in a cheesy potato soup.
- A professional cook's secret is using sodium citrate to get a perfectly smooth cheese sauce.
- How to render bacon fat properly to add a smoky, savory taste to the entire soup base.
- Easy tips for storing, reheating, and freezing leftovers so they stay delicious.
Generated with AI and experts from the Tara Teaspoon team.
No matter the time of year, certain foods just hit the mark when I need something warm and comforting. For me, there's nothing cozier than a big bowl of soup with a side of warm bread! Try it with my Quick Sourdough Bread!
This soup touts hearty ingredients, flavorful seasonings, and easy prep. I often crave tried-and true soup recipes like Broccoli Cheddar Soup, Chicken, Mushroom, and Wild Rice Soup, and this Cheesy Bacon Potato Soup.
Why this is the best cheesy potato bacon soup
This recipe has all the soul of a loaded baked potato, complete with savory toppings, and makes enough for leftovers!
It's ultra-creamy, packed with smoky bacon flavor, and uses pantry staples to get a restaurant-style finish at home thanks to a few professional tricks.
Serve it as an easy, filling meal at dinnertime and use the leftovers the next day for a hearty lunch. It's a forgiving recipe that can be customized with your favorite cheeses and add-ins.
Reasons you'll want to make this one pot potato soup on repeat:
- No Velveeta: This is a potato soup without Velveeta, and I use real cheese instead of processed cheese to make a delicious soup.
- Silky texture: I used russet potatoes for their natural starch, and a hint of sodium citrate to ensure a perfectly emulsified, velvety smooth cheese soup base.
- Layered bacon flavor: Instead of just using bacon as a garnish, the aromatics are sautéed in rendered bacon drippings, building deep, smoky flavor into the base of the soup.
- One-pot meal: There's no complicated cooking process here. You'll make everything in one pot, and your chef-quality dinner will be ready in less than an hour.
Jump to:
Ingredients
This loaded potato soup with bacon and cheese boasts robust flavor thanks to incredible ingredients. Here are a few tips to help you select everything you'll need. See recipe card for full list of ingredients and quantities.
- Sliced bacon: You can use any type of bacon you like, including options like turkey bacon or frozen pre-cooked bacon (just heat the pre-cooked bacon and remove it from the pan).
- Onion
- Carrots
- Minced garlic: Mince fresh garlic or substitute with jarred minced garlic.
- Olive oil: Or a neutral oil like avocado oil.
- Russet potatoes: A nice starchy potato with low water content - helps to thicken the broth. Works better than red or yukon potatoes to get the right texture and flavor for the soup.
- Chicken flavor: I use Better Than Bouillon.
- All-purpose flour
- Celery seed: If you don’t have celery seed, use celery salt instead. Just make sure to reduce the kosher salt to ¼ teaspoon if you make that swap!
- Savory herb blend: For rich, flavorful soup, I used ground coriander, Italian seasoning, dried thyme, and a bay leaf.
- Ground black pepper & Kosher salt
- Sodium citrate: Although optional, this is my secret ingredient for the best creamy soup. It's a natural substance that prevents cheese and dairy from curdling in cooked sauces.
- Heavy cream
- Grated cheese: It's best to use freshly grated cheese. I used part Cheddar and part Gouda. You could also use white Cheddar, Colby Jack, or Monterey Jack.
- Scallions: Greens and whites sliced for garnish.
Substitutions
- Gluten-free: Replace the all-purpose flour with your favorite 1:1 all-purpose gluten-free flour. Make sure that the chicken broth concentrate product you select is also gluten-free.
- Dairy-free: I haven't tested this dairy free, but you can experiment with replacing the cheese and cream with dairy-free versions.
- Vegan: Use vegan bacon, vegetable flavoring, or vegetable stock, vegan cheese, and vegan cream. While I have not tested this, it should work well.
- Broth: If you don't have bouillon paste, you can substitute the 5 ½ cups of water with an equal amount of chicken or vegetable broth. Just be sure to taste before adding additional salt.
Step-by-step instructions
You'll love how quickly and easily this one-pot bacon cheddar potato soup recipe comes together. Follow these step-by-step instructions to see how it's done. Check the recipe card for comprehensive directions.
- Step 1: Cut the bacon into ½ inch pieces.
- Step 2: Brown it in your soup pot.
- Step 3: After removing the bacon from the pot, add the oil, carrots, onion, and garlic.
- Step 4: Once softened, add the diced potatoes.
- Step 5: Add the chicken flavoring and flour. Stir the mixture to coat the veggies.
- Step 6: Pour in the water and add the seasonings.
- Step 7: Bring the soup to a gentle simmer, then cover to finish cooking.
- Step 8: When the potatoes are fork-tender, remove the bay leaf and add the sodium citrate (if using).
- Step 9: Stir in the cream.
- Step 10: Add the shredded cheese and stir until it fully melts.
- Step 11: Stir in most of the remaining bacon and season with additional salt and pepper if desired.
- Step 12: Ladle the soup into bowls and garnish with sliced scallions and some of the remaining bacon for a professional finish.
Tara's top tips
Render the bacon: Cook it slowly so that solid fat liquifies and leaves the meat nice and crisp. The rendered bacon drippings add amazing flavor to the soup.
Finely chop the onion: For soup like this, finely chop the onion, so the little pieces soften and melt into the soup.
Cut potatoes evenly: For consistent cooking, the potatoes should all be about the same size. Cut them to a medium dice, about a ½-inch in size.
Grate the cheese: For the best results, use fresh grated cheese. Avoid pre-packaged shredded cheese because it's coated in an anti-caking agent that prevents the cheese from melting smoothly.
Don't boil the soup: This recipe never needs to go above a gentle simmer, especially after adding the cheese. The cheese and cream are more likely to separate and curdle if they are boiled (the sodium citrate prevents this). Melting the cheese at lower heat helps to make sure the texture stays creamy.
Use sodium citrate: If you're using sodium citrate, whisk it into the broth until fully dissolved before adding the dairy. This creates a stable emulsion that keeps the cheese from breaking, even if the soup gets a little too warm.
Adjust the consistency: If the soup seems too thick, feel free to add a little broth or water to thin it.
What to serve with potato soup
Make this a Loaded Potato Soup by adding toppings like sour cream, chives, extra sharp cheddar, or even a drizzle of truffle oil!
Every bowl of soup deserves a fresh side of bread to sop up all the last bits of delicious flavor! Here's a few of my favorites to try:
Storage
Refrigerator: Save leftovers in an airtight container in the fridge up to 5 days. Gently reheat to serve.
Freezer: Freeze soup in ziptop bags, or silicone molds for up to 3 months. Gently reheat to thaw and serve.
FAQ
While you can use red or Yukon Gold potatoes, I don't recommend them for this specific recipe. Russet potatoes have a higher starch content and lower moisture level, which is the secret to achieving a silky, potato-y texture.
Cheese usually separates or becomes "grainy" if the soup gets too hot. High heat causes the dairy proteins to seize and push out the fat. To prevent this, always keep the soup at a gentle simmer and stir in your cheese a handful at a time on low heat. By using the sodium citrate I call for, you'll prevent this heat reaction!
It isn’t required, but it is my favorite professional trick! Adding just a half-teaspoon acts as an emulsifier, guaranteeing a perfectly smooth, restaurant-quality cheese sauce that won't break or clump.
The bacon needs to cook and render its fat, and the onions and garlic are best when sautéed for texture. You can finish the soup in a slow cooker if you'd like, but unless you have a slow cooker in which you can saute, I recommend making this stovetop.
More comforting soup recipes
Comfort can often be found in a bowl of warm, savory soup! Here are a few more classic recipes to try:
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📖 Full Recipe
Cheesy Bacon Potato Soup
Ingredients
- 8 slices bacon (cut into ½ inch pieces)
- 1 medium onion (finely chopped, 1¼ cups)
- 2 medium carrots (small dice, ⅔ cup)
- 2 small garlic cloves (minced)
- 2 tablespoons olive oil
- 3 medium russet potatoes (peeled and cut to medium dice)
- 5 teaspoons chicken flavor (I use Better Than Bouillon)
- 3 tablespoons all-purpose flour
- 5½ cups water
- ½ teaspoon celery seed*
- 1 teaspoon ground coriander
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- 1 bay leaf
- ¾ teaspoon kosher salt
- ½ teaspoon sodium citrate (optional)
- 1 cup heavy cream
- 1½ cups grated cheese (I used part cheddar/gouda)
- Ground black pepper
- Scallions (for garnish)
Instructions
- In a large 6-quart Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crisp and browned, about 6 to 8 minutes. Stir occasionally so it cooks evenly. Using a slotted spoon, transfer the bacon to a bowl, leaving rendered bacon drippings in the pot.
- Add the onion, carrots, and garlic to the pot along with the olive oil. Cook over medium heat, stirring occasionally, until the onions are just softened and translucent, 4 to 5 minutes.
- Add the diced potatoes and stir to combine. Add the Better Than Bouillon and flour, stirring well so the flour coats the vegetables.
- Pour in the water. Add the celery seed, coriander, Italian seasoning, thyme, bay leaf, and salt. Stir to combine and bring the soup to a gentle simmer.
- Reduce the heat to low and cover the pot. Let the soup simmer for 15 to 20 minutes, stirring occasionally, until the potatoes are tender but still hold their shape. You should be able to pierce them easily with a fork.
- Remove the bay leaf. If using sodium citrate, stir it in now until dissolved. This helps create a smooth, creamy cheese sauce.
- Add the heavy cream and stir to combine. Then add the grated cheese a handful at a time, stirring between additions until fully melted and smooth. Keep the heat low so the cheese melts gently and doesn’t separate.
- Return all but ⅓ cup of the cooked bacon to the pot and stir to combine. Taste and adjust seasoning with additional salt and add black pepper to taste.
- Ladle the soup into bowls and garnish with sliced scallions and some of the remaining bacon.
Notes
Nutrition Per Serving
Tara Teaspoon
I’ve been in food publishing for over 25 years, creating recipes & food-styling for magazines, books, television, food brands, & advertising. With two cookbooks under my belt and thousands of my recipes at your fingertips, I hope you'll be inspired to spend more time in the kitchen!
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