Soups & Stews
The Betty Crocker bacon cheddar potato soup recipe delivers the ultimate comfort food experience—creamy, cheesy, and packed with smoky bacon that turns every spoonful into a flavor explosion.
This classic recipe combines tender potatoes, crispy bacon bits, and sharp cheddar cheese for a soup that's as satisfying as it is simple to prepare. The secret lies in slow-simmered potatoes and a velvety broth that's rich without being heavy, balanced perfectly with the salty crunch of bacon.
What sets this recipe apart is the foolproof technique that ensures creamy texture without lumps, thanks to a proper roux and careful blending. You'll start with crispy bacon for maximum flavor, then build layers of savory, cheesy goodness that makes this soup a crowd-pleaser.
The best part? It comes together in one pot with minimal effort, making it ideal for busy weeknights or cozy family gatherings.
By the time you're done, you'll have a steaming bowl of golden, cheesy potato soup topped with crispy bacon bits that add texture and smoky depth. The aroma alone will have everyone gathering around the table, while the first bite delivers that perfect balance of creamy, cheesy, and smoky flavors.
This is the kind of soup that warms the soul and leaves you craving seconds.
Serve it with crusty bread for dipping or a simple green salad to balance the richness. The leftovers reheat beautifully, making it perfect for meal prep. Let's get started on this timeless classic!
Ingredients for betty crocker bacon cheddar potato soup
Betty Crocker's legendary combo—smoky bacon, creamy cheddar, and tender potatoes—all in one pot.
| Ingredient | Amount | Notes |
|---|---|---|
| Bacon 🥓 | 12 oz | Thick-cut, chopped into small pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Russet Potatoes 🥔 | 3 lbs | Peeled, cubed into 1-inch pieces |
| Celery Stalks 🧅 | 3 whole | Diced, about 1 cup |
| Garlic Cloves 🧄 | 4 cloves | Minced |
| All-Purpose Flour 🌾 | ½ cup | For roux |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, aged |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Milk 🥛 | 1 cup | Whole, for creaminess |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Paprika 🌶️ | ½ tsp | Smoked, for depth |
| Butter 🧈 | 4 tbsp | Unsalted, for roux |
The bacon is where the magic starts. Thick-cut gives you the best crunch and flavor, but regular bacon works in a pinch. Cook it until crispy—Trader Joe's has the best pre-chopped thick-cut if you're short on time. The cheddar? Sharp, aged is non-negotiable here (think Babybel or Kraft Natural). For the potatoes, Russets are ideal—they break down just right. If you're using pre-chopped frozen potatoes, no need to peel them. The onions and celery should be fresh—Wilting means they're past their prime.
No thick-cut bacon? Regular bacon, chopped extra small still works—just cook it until extra crispy. Out of sharp cheddar? Monterey Jack or pepper jack adds a nice kick. The roux is key for that creamy texture—don't rush it. If you're worried about lumps, blend the soup at the end. For extra smokiness, add 1/4 tsp smoked paprika to the broth. The milk adds richness, but if you want it lighter, half-and-half or coconut milk works too (though it'll taste different).
This soup tastes even better the next day—reheat gently on the stove with a splash of milk or broth to restore creaminess. Keeps for 4-5 days in the fridge or 3 months frozen. For meal prep, freeze in portions—just add a little broth to loosen when reheating. Top with extra crispy bacon bits and a sprinkle of fresh parsley before serving. Leftovers make amazing sandwiches too!
Why You'll Love This Recipe
- No-Chop Shortcuts: I swear by this recipe because the onions and celery just need rough chopping—no fancy dice work here. The bacon gets crisped in one pan while the potatoes boil, so you’re basically multitasking without trying.
- Cheddar-Bacon Magic: That first bite of creamy soup with crispy bacon bits and sharp cheddar? It’s the kind of combo that makes you pause mid-spoonful. The garlic and onion base builds flavor so well, you’ll want to add extra just to taste it again.
- Lunchbox Hero: Pack this warm (or cold) for work or school—it reheats beautifully and keeps everyone full for hours. Honestly, my kids beg for it in their thermoses, and I’ve even brought it to potlucks where it disappears first.
- Budget Stretch: Russet potatoes and bacon are affordable staples, and a single batch feeds four for two meals. I’ll be real: I’ve made this on grocery-store sales, and it still tastes like a restaurant dish. Leftovers? Even better the next day.
Step-by-step instructions for bacon cheddar potato soup
This rich, smoky soup comes together with layers of flavor—crispy bacon, creamy cheese, and velvety potatoes.
Cook the Bacon and Sauté the Vegetables
In a large Dutch oven, cook the 12 oz bacon over medium heat until crispy and the fat has rendered out, about 8-10 minutes. Use a slotted spoon to remove the bacon and set it aside on paper towels, leaving the fat in the pot. This bacon fat is pure flavor gold.
In the same pot, add 4 tbsp butter and swirl to coat the bottom. Add the diced yellow onion and diced celery stalks, cooking for 5 minutes until softened. Stir in the minced garlic cloves and cook for 30 seconds until fragrant—this step builds the aromatic foundation for the entire soup.
Make the Roux and Add Potatoes
Lower the heat to medium-low and sprinkle in the 0.5 cup all-purpose flour, stirring constantly for 2 minutes to form a smooth roux. This will thicken the soup beautifully—don’t walk away, or it’ll burn. Gradually whisk in the 6 cups chicken broth to prevent lumps from forming.
Add the 3 lbs cubed russet potatoes and bring the mixture to a gentle boil. Reduce heat to low and let it simmer for 20 minutes until the potatoes are fork-tender. Stir occasionally to prevent sticking—this is where the magic happens as flavors meld together.
Season and Finish with Creaminess
Return the crispy bacon to the pot and stir in the 1 cup milk, 1.5 tsp salt, 0.5 tsp black pepper, and 0.5 tsp paprika. The milk adds a luxurious creaminess without making the soup too heavy. Let it simmer for another 5 minutes to let the flavors blend.
Taste and adjust seasoning—this is your chance to balance the richness. The soup should be savory, slightly smoky, and just a touch sweet from the potatoes. If it needs more depth, a pinch of salt or a crack of pepper works wonders.
Add the Cheese and Serve Warm
Remove the pot from heat and stir in the 2 cups shredded sharp cheddar cheese until fully melted and smooth. The cheese should create a velvety texture that ties everything together. If the soup is too thick, whisk in a splash of warm water or broth to reach your desired consistency.
Ladle the soup into bowls and garnish with extra crispy bacon bits and a sprinkle of paprika for that final smoky touch. Serve immediately while the cheese is still melted—this soup tastes best piping hot, with every spoonful delivering that perfect balance of smoky, cheesy, and creamy goodness.
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CUT BACON UNTIL CRISPY: The recipe might say "cook until browned," but don’t stop there—push it to full crispiness. That’s where the flavor actually lives, and it’ll crumble better into the soup later. I used to skip this, and the soup always tasted underwhelming until I realized I was missing the smoky punch.
- PEEL POTATOES AFTER BOILING: Russets are stubborn to peel raw, but after a quick boil (just 5 minutes in salted water), their skins slide off like butter. This saves time and keeps the starch contained—no gummy soup in sight. I learned this the hard way when my first batch turned into glue.
- SAUTE ONIONS LOW AND SLOW: High heat burns onions before they soften, and that bitter taste ruins the whole dish. Keep the heat at medium-low until they’re translucent, then crank it up for the bacon. The recipe doesn’t specify, but this is the thing that matters most for a smooth, sweet base.
- STIR IN THE SOUP MIX LAST: Adding the Betty Crocker mix too early clumps it into a paste. Wait until the potatoes are tender and the broth is simmering, then whisk it in. This guarantees a creamy, lump-free texture—no one wants to fish out mystery chunks. I was skeptical until I tried it.
Storing and reheating your leftovers
Refrigerator Storage
Let your soup cool completely before transferring to an airtight container—I use glass Pyrex bowls with snap-on lids for best results. Store at 40°F or below for up to 4-5 days, though the flavors deepen overnight as the spices meld.
The roux-based texture actually improves with time, unlike some soups that separate. 🥣
Freezer Prep Tips
For long-term storage, freeze in quart-sized portions—this makes reheating easier for individual servings. Leave ½-inch headspace to prevent expansion cracks, and press plastic wrap directly on the surface to minimize freezer burn.
Label with the date; it keeps for 3 months at 0°F or below. Thaw overnight in the fridge before reheating.
Stovetop Reheating
My preferred method: Transfer frozen soup to a pot with ¼ cup warm broth or milk to restore creaminess. Heat over medium-low for 10-15 minutes, stirring occasionally. If it thickens too much, add 1-2 tbsp milk at a time.
For fridge leftovers, warm on low heat with a splash of milk to prevent curdling. Always reheat to 165°F for safety. 🔥
Microwave Shortcut
For quick meals, microwave individual portions in a microwave-safe bowl on 50% power for 3-4 minutes, stirring halfway. Add 1 tbsp milk before microwaving to prevent drying. Cover loosely with a damp paper towel to retain moisture. Never reheat from frozen—thaw first for even heating.
Texture Rescue
If your reheated soup seems grainy, blend it briefly with an immersion blender—this restores that silky texture. For extra richness, stir in 1 tbsp butter or 2 tbsp sour cream while reheating.
The cheese might separate slightly, but a quick stir with 1 tsp lemon juice brings it back together beautifully. 💡
Bacon Garnish Hack
Save time by toasting fresh bacon bits separately: Cook 2 oz bacon until crispy, then chop and sprinkle on reheated soup. This adds that essential smoky crunch without reheating the entire batch.
For extra flavor, add a pinch of smoked paprika or garlic powder to the reheated soup. Serve with crusty bread to soak up every last bite! 🥓
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The smoky bacon adds incredible depth, but you can substitute with 2 tbsp bacon bits (for garnish only) or ½ cup smoked paprika mixed into the broth. For a similar salty crunch, try crispy fried shallots or 2 oz cooked ham, diced small. The flavor will be different but still delicious!
Why did my soup turn out too thick?
This happens when the roux cooks too long or the potatoes absorb too much liquid. Fix it by whisking in 2-4 tbsp warm milk or broth to thin it out. For prevention, simmer potatoes uncovered and taste-test before adding cheese. If using frozen potatoes, they release more moisture, so reduce broth by ½ cup.
Can I use sweet potatoes instead of russets?
Yes! Sweet potatoes work beautifully—they add natural sweetness and vibrant color. Use 3 lbs cubed sweet potatoes and reduce the milk to ½ cup to balance the sweetness. For extra depth, add ½ tsp cinnamon when simmering. The texture will be slightly denser but equally comforting.
How do I make this soup dairy-free?
Replace the milk with 1 cup unsweetened almond milk or coconut milk, and use 2 cups dairy-free cheddar shreds (like Violife or Daiya). For creaminess, stir in 2 tbsp nutritional yeast after cooking. The flavor stays rich, though the texture will be slightly lighter. Garnish with crispy fried onions for crunch!
What's the best way to serve this soup?
Classic pairings include crusty sourdough bread for dipping, a simple green salad with vinaigrette to cut the richness, or oyster crackers for extra texture. For a heartier meal, serve with garlic toast or grilled cheese sandwiches. The soup reheats beautifully, so it's perfect for meal prep!