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Bacon Potato Soup

Featured in Cozy soups to warm your heart.

Creamy and hearty, this bacon potato soup combines tender potatoes with crisp bacon, an assortment of veggies like onions, carrots, and celery, along with melted cheddar cheese. Slow cooking blends the flavors beautifully, creating a silky base finished with butter, half-and-half, and a simple flour roux. Top with extra bacon and chopped green onions to serve up the ultimate comfort meal. It’s easy to make and tastes amazing on cool nights or when you want a hearty homemade dish.

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Maria from tastyhush
Updated on Tue, 08 Apr 2025 13:50:22 GMT
A cozy bowl of creamy soup with bacon and veggies. Pin it
A cozy bowl of creamy soup with bacon and veggies. | tastyhush.com

Our family's go-to winter comfort food has always been this filling potato bacon soup. Every spoonful brings together smooth, creamy potatoes, tasty bacon, and gooey cheese that'll warm you up from the inside out.

I whipped this soup up for the first time during a freezing cold January weekend when we couldn't leave the house because of snow. Now my children ask for it nearly every week when it's cold outside, and they're always eager to help grate cheese while I handle the rest of the prep.

Ingredients

  • Chicken broth: Makes a tasty foundation and adds depth to our soup
  • Russet potatoes: Give that perfect starchy, somewhat broken-down creaminess
  • Canned tomatoes: Bring a pop of tang that cuts through the richness
  • Yellow onion: Adds a nice sweet aromatic base
  • Grated carrots: Offer natural sweetness and pretty orange flecks
  • Diced celery: Brings mild flavor and a nice crunch
  • Dried herbs: Parsley and basil fill the broth with amazing smells
  • Ground beef: Makes the soup more filling with its meaty texture
  • Bacon: Gives that smoky kick that you'll never forget
  • Butter and flour: Work together to make the soup nice and thick
  • Half and half: Adds smooth richness without being too heavy
  • Shredded cheese: Creates those yummy cheese pulls in every bite

Step-by-Step Instructions

Prepare the Slow Cooker Base:
Mix your chicken broth, tomatoes, potatoes, onions, carrots, celery, and all dried seasonings in the slow cooker. This mix builds the backbone of flavor for your soup. Give everything a good mix to spread the seasonings around.
Cook Low and Slow:
Put the lid on and let it cook on low for 6 to 8 hours or high for 3 to 4 hours. This long cooking lets everything get super tender and helps the flavors come together. Your potatoes will start to break down a bit, making the soup naturally thicker.
Brown the Meat:
About half an hour before you're ready to eat, cook the ground beef in a pan until it's not pink anymore. Break it into tiny bits while cooking for the best texture. Drain off the fat well before you put the meat in your slow cooker.
Prepare the Bacon:
Get your bacon nice and crispy in a pan or bake it at 400°F for around 15 minutes. Let it cool, then chop it up and add most to the soup, saving some for topping. The bacon gives an amazing smoky taste throughout.
Create the Creamy Element:
Melt butter in a clean pan over medium heat. Mix in flour until you can't see any lumps. Keep stirring for a minute to cook away that raw flour taste. Slowly pour in the half and half, stirring non-stop for 2-3 minutes until it gets thick.
Combine and Finish:
Pour your creamy mixture into the slow cooker and stir it through the soup. Add your shredded cheese and mix gently. Cover and wait a few minutes for the cheese to melt, then stir again to mix the cheese into the creamy soup.

The smoked bacon really makes this dish special. I found this out by accident when I once used regular bacon instead and noticed something was missing. My grandma always told me good soup needs something smoky to give it heart, and she couldn't have been more right about this recipe.

Make Ahead and Storage

This soup gets even tastier if it sits for a while as the flavors blend together more. You can cook it up to two days before you plan to eat it and just warm it up when you're hungry. Keep it in a sealed container in your fridge for up to 4 days. When you want to eat it again, heat it slowly on medium-low, giving it a stir now and then so it doesn't burn. It'll get thicker in the fridge, so you might need to add a bit more broth when warming it up.

Ingredient Substitutions

Want something lighter? Try turkey bacon and ground turkey instead of regular bacon and beef. You'll still get great flavor with fewer calories. If you don't eat meat, just skip it altogether and use veggie broth instead of chicken broth. For extra veggies, throw in some corn, peas, or chopped kale during the last 30 minutes of cooking. You can also swap half the russets for sweet potatoes to boost nutrition and add pretty color.

Serving Suggestions

Ladle this thick soup into big bowls and top with extra cheese, the saved crispy bacon bits, and some green onions. A spoonful of sour cream on top tastes amazing too. For a complete meal, serve with a basic green salad with vinaigrette and some warm crusty bread for soaking up every drop. If you're feeling fancy, serve the soup in hollowed bread bowls to really wow your family and friends.

Frequently Asked Questions

→ Can I make this dish ahead of time?

Yes, it keeps well in the fridge for up to 3 days. Reheat slowly on the stovetop to maintain its smooth texture.

→ Is gluten-free flour an option?

Certainly! Use a 1:1 gluten-free flour to create a roux without changing the consistency.

→ What can I swap for cheddar cheese?

Try pepper jack for a bit of spice or mozzarella for something mild. Any meltable cheese works wonderfully.

→ Can turkey bacon be used?

Yes, it’s a good alternative. Just make sure it’s fully cooked and crispy before adding.

→ What are the best toppings for this soup?

Go with green onions, crispy bacon, and extra cheese for flavor and a great look.

Bacon Potato Soup

Thick, satisfying soup filled with potatoes, crispy bacon, vibrant veggies, and gooey cheese.

Prep Time
30 Minutes
Cook Time
240 Minutes
Total Time
270 Minutes
By: Maria

Category: Soups & Stews

Difficulty: Intermediate

Cuisine: American

Yield: Serves about 6-8 people

Dietary: ~

Ingredients

01 1 package (12 ounces) crispy cooked bacon, shredded
02 Green onions, as a topping
03 3.5 cups of chicken stock
04 1 yellow onion, chopped into small pieces
05 4 russet potatoes (3-4 cups), peeled and cut into cubes
06 1 can (14 ounces) diced tomatoes
07 1 cup celery, diced into small chunks
08 1 cup finely grated carrot
09 1 lb ground meat
10 1 tablespoon dried parsley
11 1/2 tablespoon garlic powder
12 1 teaspoon salt
13 1 teaspoon dried basil
14 1/2 teaspoon black pepper
15 3 tablespoons butter
16 1/4 cup gluten-free all-purpose flour
17 2.5 cups half-and-half cream
18 2 cups shredded cheese (cheddar or pepper jack)
19 Reserved bacon crumbles for topping

Instructions

Step 01

Around half an hour before you’re ready to eat, brown the ground meat in a pan over medium heat. Remove any excess grease and toss the cooked meat into the slow cooker. Meanwhile, crisp up the bacon by frying or baking it, then crumble it and add half to the pot.

Step 02

In your slow cooker, mix together chicken broth, canned tomatoes, diced potatoes, chopped onion, grated carrots, celery, parsley, garlic powder, basil, salt, and pepper. Close the lid and let it cook on low for 6-8 hours or high for 3-4 hours.

Step 03

Clean out the skillet, then melt butter over medium heat. Stir in the flour until it’s well blended. Slowly whisk in the half-and-half, stirring constantly until the mix thickens slightly, about 2-3 minutes.

Step 04

Pour the creamy roux into the slow cooker and blend it in with the rest of the soup. Stir in the shredded cheese and let it melt completely. Give it one last good stir before serving.

Step 05

Dish up the soup while it’s hot. Sprinkle some green onions and the remaining bacon on top for garnish.

Tools You'll Need

  • Skillet or frying pan
  • Whisk
  • Slow cooker

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (like cheese, half-and-half, and butter)
  • Contains gluten (swap for gluten-free flour if needed)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 350
  • Total Fat: 22 g
  • Total Carbohydrate: 28 g
  • Protein: 15 g