Soups & Stews
Betty Crocker's Bacon Cheddar Potato Soup delivers that perfect marriage of smoky bacon, sharp cheddar, and velvety potatoes in every spoonful. This classic comfort dish transforms simple ingredients into a creamy, satisfying meal that's ideal for chilly evenings or family gatherings. The secret lies in slow-cooked potatoes and crispy bacon that infuse the broth with rich, savory depth.
To achieve that signature creamy texture without heavy cream, we'll use a blend of cheddar cheese and a touch of milk to create a velvety sauce that coats every potato. The bacon adds a smoky crunch that contrasts beautifully with the smooth cheese base.
This recipe builds flavor layer by layer, starting with sautéed onions and garlic before simmering everything together until tender.
What you'll end up with is a steaming bowl of soup that's packed with hearty potatoes, crispy bacon bits, and melted cheddar throughout. The aroma alone will have everyone gathering around the table, and each spoonful delivers that perfect balance of smoky, cheesy, and creamy flavors.
It's the kind of soup that feels like a warm hug on a cold day.
Perfect for weeknight dinners or holiday gatherings, this recipe can be made on the stovetop, in a slow cooker, or even an Instant Pot for modern convenience.
The flexibility makes it ideal for any occasion where you want to serve something comforting yet impressive. Let's get started on creating this creamy, cheesy masterpiece!
Ingredients for betty crocker bacon cheddar potato soup
Six hearty ingredients create this legendary smoky-cheesy soup—potatoes, bacon, and cheddar shine.
| Ingredient | Amount | Notes |
|---|---|---|
| Russet Potatoes 🥔 | 3 lb | Peeled, cut into 1-inch cubes |
| Thick-Cut Bacon 🥓 | 12 oz | Chopped into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Garlic Cloves 🧄 | 4 cloves | Minced for aromatic depth |
| Sharp Cheddar Cheese 🧀 | 2 cups | Shredded, block preferred |
| Whole Milk 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Butter 🧈 | 4 tbsp | Unsalted, for sautéing |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Sour Cream 🥛 | ½ cup | Optional, for serving |
The bacon is non-negotiable here—thick-cut from Oscar Mayer or Costco gives that perfect crunch. Look for sharp cheddar (like Kraft or Cabot) with visible cheese crystals for that authentic tang. Potatoes should be Russets—they hold up best to long simmering. I always use low-sodium broth (like Swanson) to control seasoning, but add extra salt at the end if needed. Fresh parsley from the grocery store's refrigerated section adds a pop of color and brightness that dried can't match.
No thick-cut bacon? Regular bacon chopped extra small works in a pinch (just cook it longer). Substituting cheddar? Pepper Jack adds heat, while Colby Jack gives a milder flavor. Out of milk? Heavy cream at half the amount makes it even richer. The flour is just to thicken—cornstarch works too if you're gluten-free. For extra depth, add a dash of smoked paprika when cooking the bacon. And if you're making this ahead, freeze the bacon bits separately so they stay crispy when reheated.
This soup tastes even better the next day—3-4 days in the fridge, 3 months frozen. I always double the batch because it disappears fast. To reheat, stir in a splash of milk or broth to restore creaminess. Garnish with extra bacon bits and parsley right before serving—that's where all the flavor lives. Leftovers? Perfect for lunches—just portion into containers with a dollop of sour cream on top.
Why You'll Love This Recipe
- The secret’s in the bacon first: render it until the edges are crunchy, then fold in the cheddar until it melts into a velvety blanket. That crispy edge with the creamy center? Chef’s kiss.
- No Chopping Chaos: This recipe only asks for one onion and a few potatoes—none of that tedious dicing. I just peel, quarter, and dump. The thick-cut bacon handles all the flavor work while you’re at it.
- That Crispy-Creamy Magic: The secret’s in the bacon first: render it until the edges are crunchy, then fold in the cheddar until it melts into a velvety blanket. That crispy edge with the creamy center? Chef’s kiss.
- Lunch or Dinner (Or Both): Make a double batch—it reheats like a dream for work lunches or a chilly evening. Honestly, I’ve served it at potlucks, game days, and even as a lazy Sunday brunch. It’s that adaptable.
Step-by-step instructions for bacon cheddar potato soup
This rich, velvety soup delivers smoky bacon crunch and melty cheddar perfection in every spoonful.
Cook the Bacon Until Crispy
Place the 12 oz chopped thick-cut bacon in a large Dutch oven over medium heat. Cook for 8-10 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. This is where all that smoky flavor develops—don't rush it. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Pro tip: If you're worried about grease splatter, cover the pot with a lid slightly ajar. The bacon will still crisp up while reducing splatter. Save that delicious bacon fat—it's the secret to flavor-packed soup!
Sauté Onions and Garlic
Reduce the heat to medium-low and add 4 tbsp butter to the bacon fat in the Dutch oven. Toss in the 1 whole diced yellow onion and cook for 5-6 minutes until softened and translucent. Add the 4 minced garlic cloves and cook for 30 seconds until fragrant—you'll smell that aromatic punch.
Here's the thing—don't let the garlic burn. It should smell heavenly, not acrid. If it starts to darken too quickly, remove the pot from heat for 10 seconds to cool it down slightly. This step builds the flavor foundation for the entire soup.
Simmer Potatoes in Broth
Add the 3 lb cubed russet potatoes and 6 cups chicken broth to the Dutch oven. Bring to a boil, then reduce heat to medium-low and simmer for 15-20 minutes until the potatoes are tender when pierced with a fork. You want them soft enough to mash slightly but still hold their shape.
While waiting, I like to stir occasionally to prevent the potatoes from sticking to the bottom. If the soup starts to look too thin, that's okay—we'll thicken it up later. The key is getting those potatoes perfectly tender before adding the dairy.
Thicken and Cheese It Up
In a small bowl, whisk together 2 tbsp all-purpose flour and 1.5 tsp salt. Gradually whisk this mixture into the simmering soup. Cook for 3-4 minutes until slightly thickened. Then stir in the 1 cup whole milk and 2 cups shredded sharp cheddar cheese until fully melted and smooth.
Watch the cheese melt completely—it should create a creamy, velvety texture. If the soup looks too thick, add ½ cup water to loosen it. This is where that creamy promise comes to life! The combination of milk and cheese creates that luscious, restaurant-quality consistency.
Finish with Seasonings and Garnish
Remove the soup from heat and stir in the 0.5 tsp ground black pepper. Return the crispy bacon to the pot and let it warm through for 2-3 minutes. Taste and adjust seasoning—you might need a touch more salt, depending on your broth.
Ladle the soup into bowls and garnish with 0.25 cup chopped fresh parsley. For serving, I like to offer the 0.5 cup sour cream on the side so everyone can add as much as they like. The contrast of cool sour cream against the warm, creamy soup is pure magic. Serve immediately while the cheese is still melty and the bacon is crispy!
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CRUSH THE POTATOES FIRST: Peel and chop Russets into ½-inch cubes before cooking the bacon—this saves time and prevents soggy potatoes later. I used to add them raw after browning the bacon, and they’d turn to mush by the end. Cold cubes also help balance the soup’s heat when you add the cheddar.
- COOK THE BACON UNTIL CRISP: Don’t stop at "cooked through"—push those thick-cut slices until the edges are deep golden and the fat renders into a sizzling pool. That extra crunch and smoky depth are what makes this soup worth the wait. (Yes, even if you’re impatient like me.)
- SAUTE THE ONIONS LOW AND SLOW: After draining the bacon, cook the onions on medium-low heat for 8–10 minutes until soft and translucent, not browned. Rushing this step adds bitterness, and you’ll regret it when the soup tastes more like caramelized onion than creamy cheddar comfort.
- STIR IN CHEESE OFF HEAT: Remove the pot from heat just before adding the cheddar—stirring it in while simmering can turn it into a greasy, grainy mess. The residual heat will melt it smoothly, and you’ll avoid that sad, clumpy texture that ruins the whole dish. (Your future self will thank you.)
Creative variations of this betty crocker bacon cheddar potato soup
Slow Cooker Magic
Transform this recipe into a hands-off masterpiece using your slow cooker. Start by cooking the 12 oz bacon in a skillet until crispy, then transfer it to the slow cooker.
Sauté the onion and garlic in the bacon fat as directed, then add everything to the slow cooker: potatoes, broth, flour-salt mix, milk, and cheese. Cook on low for 6-7 hours or high for 3-4 hours. Stir occasionally to prevent sticking—this method keeps the soup creamy without constant attention.
The slow cooker's gentle heat melts the cheese perfectly and infuses all the flavors together. 🥘
Instant Pot Shortcut
For a quick version, use your Instant Pot to cut cooking time dramatically. Cook the bacon in a skillet first, then sauté the onions and garlic in the bacon fat. Transfer everything to the Instant Pot, including potatoes, broth, flour-salt mix, milk, and cheese.
Seal the lid and cook on high pressure for 10 minutes. Quick-release the pressure, then stir until smooth. The Instant Pot creates that creamy texture in a fraction of the time—ideal for busy weeknights. Just add fresh parsley and bacon bits before serving. ⏰
Spicy Kick Variation
Add some heat by stirring in 1 tsp smoked paprika with the bacon and ½ tsp cayenne pepper when adding the cheese. For extra spice lovers, top each bowl with a dash of hot sauce or a sprinkle of crushed red pepper flakes.
I like to add ½ cup diced jalapeños when sautéing the onions for a slow-building heat that surprises in the best way. Serve with cool ranch dressing on the side to balance the flavors. 🌶️
Dairy-Free Twist
Skip the milk and cheese for a dairy-free version that still delivers rich flavor. Use 1 cup unsweetened almond milk or coconut milk instead of whole milk, and substitute 2 cups nutritional yeast for the cheddar.
The nutritional yeast adds a cheesy flavor without dairy, while the coconut milk keeps the soup creamy. For extra richness, stir in 2 tbsp olive oil when thickening the soup. This version works beautifully for vegan diets while keeping the hearty texture. 🌱
Extra Crunch Topping
Elevate the texture by adding a crispy topping before serving. Mix ½ cup crushed potato chips (like Ruffles or Lays), ¼ cup chopped green onions, and 2 tbsp chopped chives.
Sprinkle this mix over the soup just before serving—it adds a satisfying crunch that contrasts perfectly with the creamy base. Another fun option is crumbled bacon bits mixed with a little extra cheese for a cheesy-bacon bomb on top. 🥔
Holiday Crowd-Pleaser
Double or triple the recipe for gatherings—this soup serves a crowd beautifully. Add ½ cup corn or diced carrots when sautéing the onions for extra veggies. For a festive touch, garnish with fresh rosemary sprigs and a sprinkle of grated Parmesan cheese.
Serve in a large pot or chafing dish to keep it warm for hours. Pair with crusty bread or oyster crackers for dipping. It’s the ultimate comfort food for holidays or game days. 🎄
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
You can substitute bacon with 12 oz smoked sausage (like kielbasa) or 10 oz turkey bacon for a lighter option. For a vegetarian version, use 12 oz mushrooms sautéed in olive oil instead. The bacon adds that signature smoky depth, but these alternatives still deliver rich flavor.
Why did my soup turn out watery?
Watery soup usually means the potatoes weren't cooked long enough to thicken the broth. Simmer the potatoes for 5-10 extra minutes until fully tender, then stir in the flour-salt mix and cook 3-4 minutes longer to thicken. If it's still too thin, remove from heat and stir in 1 tbsp cornstarch mixed with 2 tbsp cold water until thickened.
How can I make this soup ahead of time?
Prepare the soup up to 2 days ahead and store it in the refrigerator. Reheat gently on the stove over medium-low heat, stirring occasionally, until warmed through. For best texture, add ½ cup milk when reheating to restore creaminess. Freeze for up to 3 months—just thaw overnight in the fridge before reheating.
What's the best cheese to use for maximum flavor?
For authentic cheddar flavor, use a mix of sharp cheddar (like Kraft or Cabot) and white cheddar for creaminess. Avoid pre-shredded cheese—it contains anti-caking agents that prevent smooth melting. For extra depth, add ½ cup grated Parmesan when stirring in the cheese.
Can I use sweet potatoes instead of russets?
Yes! Sweet potatoes work beautifully and add natural sweetness that pairs well with the cheddar. Use 3 lb sweet potatoes (peeled and cubed) and reduce the broth to 5 cups to maintain thickness. Simmer for 15-20 minutes until fork-tender. The soup will have a slightly different texture but still be delicious.