Soups & Stews
This Betty Crocker-style bacon cheddar potato soup delivers the ultimate comfort food experience with its signature crispy top and velvety, cheesy swirls. The secret lies in a perfectly balanced roux that thickens the soup just enough to create that creamy texture while maintaining a rich, savory depth.
After years of perfecting this recipe, I can confidently say it rivals any restaurant version—with a fraction of the effort.
The foundation of this soup is a slow-cooked base that transforms simple potatoes into tender, flavorful chunks while developing a deep, savory broth. Crispy bacon adds a smoky, salty contrast that cuts through the richness, and sharp cheddar cheese melts into the soup for that classic tangy flavor.
What sets this apart is the crispy breadcrumb topping, which adds texture and makes every spoonful even more satisfying.
What you'll end up with is a steaming bowl of soup that's creamy yet not overly thick, with chunks of potato and bacon swimming in a rich, well-seasoned broth. The crispy breadcrumb topping adds a delightful crunch that contrasts beautifully with the smooth, cheesy soup.
This is the kind of recipe that feels like a warm hug on a chilly day—perfect for family dinners or cozy nights in.
The best part? This soup tastes even better the next day, making it ideal for meal prep. Whether you're serving it to a crowd or enjoying a quiet bowl for one, this recipe delivers restaurant-quality results every time. Let's get started on creating this comforting classic.
Ingredients for betty crocker bacon cheddar potato soup
Sixteen ingredients that turn into the ultimate creamy, crispy, cheesy comfort bowl you'll crave all winter.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lbs | Peeled and cubed, 1-inch pieces |
| Thick-Cut Bacon 🥓 | 12 oz | Cut into 1/2-inch pieces |
| Yellow Onion 🧅 | 1 whole | Medium, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Celery Stalk 🥬 | 2 whole | Diced, about 1 cup |
| All-Purpose Flour 🌾 | ½ cup | For roux, unsifted |
| Sharp Cheddar Cheese 🧀 | 1 ½ cups | Shredded, aged 6+ months |
| Whole Milk 🥛 | 1 ½ cups | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium, homemade or store-bought |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly cracked |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Panko Breadcrumbs 🍞 | ½ cup | For crispy topping |
| Extra-Virgin Olive Oil 🫒 | 2 tbsp | For cooking bacon |
| Butter 🧈 | 2 tbsp | Unsalted, for roux |
The potatoes are the star—Yukon Golds stay creamy and hold their shape better than Russets. Grab a 2.5 lb bag from the store or farmers market; organic ones have fewer blemishes. For the bacon, thick-cut is a must—it crisps better and adds more flavor. Cook it low and slow until the edges are golden, then drain on paper towels (the good stuff, not the paper-thin kind). The cheddar? Sharp, aged cheddar (like Cabot or Tillamook) melts smoother and tastes better than pre-shredded—grate it yourself if you can. The roux is where the magic happens: butter first, then flour, cooked until it's a rich, nutty brown but not burnt. That's what gives the soup its velvety texture.
No sharp cheddar? Pepper jack or Gruyère work in a pinch, but the tang is key. Out of panko? Toast regular breadcrumbs in a dry pan for 3-4 minutes first—they'll crisp up just as well. The broth can be homemade (always better) or store-bought (Swanson or Pacific Foods are solid choices). For extra depth, add a splash of Worcestershire sauce when you're tasting. The thyme? Fresh is ideal, but dried works at one-third the amount. And if you're watching salt, reduce the kosher salt to 1 tsp and add more pepper to taste. This soup is all about balancing those rich flavors.
This soup gets better as it sits—4-5 days in the fridge, or freeze portions for up to 3 months. The crispy topping stays crunchy if you reheat it in the oven for 5 minutes at 350°F with a splash of milk. For meal prep, I double the recipe and freeze half. Just thaw overnight in the fridge, then reheat on the stove with a little extra milk to loosen it up. The bacon bits? Save a handful for garnish—they make every bowl look (and taste) restaurant-worthy. Leftovers? Even better the next day—trust me on that.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards overflowing, no pots to scrub later. Toss the diced Yukon Golds, crispy bacon bits, and sautéed onions right into the pot, and let the slow simmer do the work. Honestly, my sink thanks me every time.
- Cheddar-Crispy Crunch: That moment when you stir in the sharp cheddar and the leftover bacon edges turn perfectly crispy? Pure satisfaction. The onions caramelize just enough to balance the creamy potatoes, and the garlic? It sneaks up on you—like a warm hug in soup form.
- Weeknight & Meal Prep: Between us, this is my go-to when I’m exhausted but still need something hearty. Make a double batch on Sunday, and you’ve got lunch covered for days—just reheat and add a sprinkle of extra bacon for freshness. My college-aged kid devours it straight from the fridge, no complaints.
- Budget-Friendly Flex: Thick-cut bacon might sound fancy, but a few slices stretch far when you crisp them up and crumble. Yukon Golds are pricier than russets, but they hold their shape and taste like a splurge. Here’s what sold me: I can feed four people for under $10, and everyone leaves happy. (Yes, even on a Tuesday night.)
Step-by-step instructions for Betty Crocker bacon cheddar potato soup
This is how you get that perfect combination of crispy bacon bits and creamy, velvety potato soup.
Cook the Bacon Until Crispy
Heat the 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat. Add the 12 ounces of thick-cut bacon cut into ½-inch pieces and cook for 8-10 minutes, stirring occasionally, until the bacon is golden brown and crispy. You'll know it's ready when the fat starts to render out and the edges become crisp.
Remove the bacon with a slotted spoon and set it aside on paper towels to drain excess fat. Don't drain the fat from the pot—it's full of flavor that will infuse your soup. This crispy bacon will become the star topping for your finished soup, so don't skip this step.
Build the Flavor Base with Vegetables
In the same Dutch oven, add the diced yellow onion, minced garlic cloves, and diced celery stalk. Cook for 5-6 minutes over medium heat, stirring frequently, until the vegetables soften and the onion becomes translucent. This step develops the aromatic foundation of your soup.
Sprinkle the 1 teaspoon of dried thyme and 0.5 teaspoon of ground black pepper over the vegetables. Stir well to combine and cook for another 30 seconds until fragrant. The thyme will add an earthy depth that pairs perfectly with the rich cheddar and smoky bacon.
Create the Creamy Roux
Lower the heat to medium-low and add the 2 tablespoons of unsalted butter to the pot. When the butter melts, whisk in the 0.5 cup of all-purpose flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a light golden color. This roux will thicken your soup beautifully.
Slowly pour in the 6 cups of chicken broth while whisking continuously to prevent lumps. Bring the mixture to a gentle simmer and cook for 3-4 minutes until slightly thickened. This step is crucial for that velvety texture that makes this soup so irresistible.
Add Potatoes and Simmer to Perfection
Add the 2.5 pounds of peeled and cubed Yukon Gold potatoes to the pot. Stir to coat the potatoes evenly with the roux mixture. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 15-20 minutes, stirring occasionally, until the potatoes are fork-tender.
Once the potatoes are tender, stir in the 1.5 cups of whole milk and 1.5 cups of shredded sharp cheddar cheese. Cook for another 3-4 minutes, stirring constantly, until the cheese is completely melted and the soup reaches a creamy consistency. Taste and adjust seasoning with the 1.5 teaspoons of salt if needed.
Assemble the Crispy Topping and Finish
Return the crispy bacon to the pot and stir gently to distribute it throughout the soup. In a small bowl, mix together the 0.5 cup of panko breadcrumbs with 1 tablespoon of melted butter. Spoon this mixture evenly over the top of the soup.
Transfer the Dutch oven to a preheated 375°F oven and bake for 8-10 minutes until the breadcrumb topping is golden brown and crispy. This crispy topping is what makes this soup truly special—it adds texture contrast that balances the creamy broth perfectly.
Serve with Style
Remove the soup from the oven and let it sit for 2-3 minutes before serving. The crispy topping will be hot and ready to crunch. Ladle the soup into bowls, making sure to get a generous portion of that crispy topping with each serving.
This soup is best enjoyed immediately while the topping is still crispy and the broth is hot. The combination of creamy potatoes, rich cheddar, smoky bacon, and crispy breadcrumbs creates a symphony of textures and flavors that will have everyone asking for seconds.
Pro Tips For Making Betty Crocker Bacon Cheddar Potato Soup
- CRISP THE BACON LOW: Cook the thick-cut bacon at 300°F instead of high heat—it renders fat slower, keeps the meat crisp, and prevents the soup from turning greasy. I learned this the hard way after one batch turned into a sad, soggy bacon puddle.
- CUT POTATOES UNIFORM: Dice the Yukon Golds into ½-inch cubes, no smaller—this size holds up to simmering without turning mushy. I used to eyeball it, but now I measure: a 2-inch ruler saves guesswork.
- SKIP THE RAW ONION: Sauté the diced onion until soft and translucent before adding the celery and garlic—this stops it from turning the soup into a watery, pasty mess. Raw onion just sits there like a stubborn guest.
- STIR IN CHEESE LAST: Whisk the shredded cheddar into the hot soup off the heat, or it’ll clump like glue. A splash of the hot broth first helps it melt smooth—no one wants cheese lumps in their spoonful.
Perfect pairings for these flavors
Crispy Topping Variations
For an extra-crunchy finish, try mixing ½ cup panko with 2 tbsp grated Parmesan and 1 tsp smoked paprika before baking. The Parmesan adds umami depth while the paprika brings subtle heat.
I also love a cheddar-cheesecrust topping—sprinkle ¼ cup shredded cheddar over the breadcrumbs for a melty, bubbly contrast. 🔥
Classic Side Pairings
A simple garlic bread made with a French baguette and 3 tbsp softened butter mixed with 2 minced garlic cloves and 1 tsp parsley is a must. The buttery crunch complements the soup’s richness perfectly.
For a lighter option, serve with a mixed greens salad—toss 4 cups baby spinach with 2 tbsp olive oil, 1 tbsp balsamic vinegar, and 2 tbsp crumbled feta.
Beverage Pairings
A crisp Sauvignon Blanc from New Zealand cuts through the soup’s richness with its bright citrus notes. I recommend Cloudy Bay or Oyster Bay—both have enough acidity to balance the cheddar’s creaminess.
For beer lovers, a wheat beer—like Blue Moon—adds a refreshing, slightly sweet contrast. Avoid heavy stouts or malty ales, which can overpower the delicate flavors.
Protein Add-Ins
For extra heartiness, stir in 1 cup cooked shredded chicken—poached or rotisserie works best—or ½ lb smoked sausage (like kielbasa), sliced and pan-fried until crispy. The smoky sausage adds another layer of depth, while chicken keeps the dish lighter.
I also like adding ½ cup cooked white beans—rinsed well—for extra protein and creaminess without altering the texture.
Dairy Upgrades
Swap the whole milk for ½ cup sour cream—stirred in at the end—for a tangy twist that brightens the cheddar. For a decadent touch, fold in ½ cup mascarpone cheese—whipped lightly—before serving.
Both additions elevate the soup’s richness while keeping it velvety. Just be mindful of the extra fat—start with ¼ cup if you’re watching calories.
Garnish Ideas
Fresh green onions—thinly sliced—add a crisp, fresh finish. For a pop of color, sprinkle ¼ cup chopped chives—bright green and mild. A drizzle of hot honey—just 1 tsp—adds a subtle sweetness that pairs beautifully with the smoky bacon.
Save a handful of crispy bacon bits for garnish—they make every bowl look restaurant-worthy. ✨
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The smoky flavor of bacon is key to this recipe, but you can substitute with ½ lb smoked sausage (like kielbasa) or 1 cup crispy fried onions. For a vegetarian version, add 1 tbsp liquid smoke and ½ cup nutritional yeast to mimic the depth. The crispy topping will still shine, but the flavor profile changes significantly.
Why did my soup turn out too thick?
This usually happens when the roux cooks too long or you didn't add enough liquid. For a smoother texture, whisk in ½ cup warm milk or broth while heating. If it's still too thick, add more liquid 1 tablespoon at a time until you reach your desired consistency. Remember, the soup will thicken more as it cools.
How can I make this soup ahead of time?
Prepare the soup up to the crispy topping step and refrigerate for up to 4 days. Reheat on the stove over medium-low heat, stirring occasionally, and add 1-2 tablespoons milk or broth if needed. For the topping, mix fresh panko with melted butter and bake separately at 375°F for 5-7 minutes before adding to bowls.
Can I use pre-shredded cheese?
Pre-shredded cheese works, but it often contains anti-caking agents that prevent smooth melting. For the best results, grate 1.5 cups sharp cheddar yourself. If you must use pre-shredded, remove any additives by rinsing the cheese in a fine-mesh strainer before adding it to the soup.
What's the secret to the perfect crispy topping?
The magic is in the butter and baking time! Mix ½ cup panko with 1 tablespoon melted butter (not oil) and spread it evenly. Bake at 375°F for 8-10 minutes until golden. For extra crunch, press a second layer of breadcrumbs on top before baking. The key is patience—don't rush it out of the oven!