Marie Callender's Potato Cheese Soup Copycat Recipe: Velvety Creaminess With Crispy Bacon Crunch

This Marie Callender's potato cheese soup copycat recipe delivers the same velvety creaminess and crispy bacon crunch that made the original famous. After years of perfecting the balance between smooth texture and rich flavor, I've cracked the code for achieving restaurant-quality results at home.

The secret lies in slow-cooked potatoes, a proper roux, and perfectly crisped bacon that adds a satisfying crunch to every spoonful.

What sets this recipe apart is the technique for creating that signature creamy yet not-too-thick consistency. We start with a classic roux to build flavor, then simmer potatoes until they're fork-tender before blending for that signature velvety texture.

The addition of sharp cheddar and a touch of mustard powder gives it that authentic tangy depth you remember from the original. Every step has been tested to ensure you get that perfect balance of creaminess and potato flavor.

By the time you're done, you'll have a steaming bowl of soup with tender potatoes swimming in a rich, creamy broth, topped with crispy bacon bits that add both texture and flavor.

The aroma alone will have everyone gathering around the table, and the first spoonful delivers that comforting, familiar taste that makes this soup a classic. This is comfort food at its finest—creamy, satisfying, and impossible to resist.

The best part? This recipe makes enough for leftovers, and they reheat beautifully while maintaining that perfect texture. Whether you're serving it to a crowd or just treating yourself to a cozy meal, this copycat version delivers all the warmth and satisfaction of the original.

Let's get started on making this comforting classic in your own kitchen.

Ingredients for marie callender's potato cheese soup copycat

Potatoes, cheese, bacon—oh my! These core ingredients create velvety comfort in every spoonful.

The potatoes are the heart of this soup, so pick Russets—they're starchy and hold up to slow cooking. I always grab the 3-pound bags from Costco when I'm making a big batch, but regular grocery store Russets work too. Peel them first—the skins can make the soup gummy. Cut them into even 1-inch cubes so they cook uniformly. For the bacon, thick-cut is a must—it crisps better and adds that signature crunch. If you're in a hurry, Trader Joe's thick-cut bacon is my go-to, but any good-quality bacon will work. The sharp cheddar? Skip the pre-shredded stuff—it's coated with anti-caking agents that make the soup grainy. Grab a block of Kraft 2% or sharp white cheddar from the deli counter and shred it yourself.

No thick-cut bacon? Regular bacon works in a pinch, but you'll need to cook it extra crispy. Running low on sharp cheddar? Monterey Jack or Colby Jack will give you a milder flavor, but still delicious. The heavy cream is non-negotiable for that signature velvety texture—half-and-half or light cream won't give the same richness. Want to make this dairy-free? Full-fat coconut milk works surprisingly well, though the flavor will be different. For the roux, butter and flour are essential—don't skip the flour or the soup will be too thin. The mustard powder is what gives this soup that authentic tangy depth you remember from the original. No mustard powder? A pinch of Dijon mustard will do the trick.

This soup tastes even better the next day—the flavors meld beautifully after resting. Store leftovers in the fridge for up to 5 days, but I usually eat it all in one sitting. For freezing, portion it out before adding the bacon—the bacon gets soggy when reheated. Just add it fresh when serving. The roux can be made ahead and stored in the fridge for up to 3 days—it's a total game-changer for busy weeknights. If you're making this for a crowd, double the batch—it disappears fast.

Step-by-step instructions for Marie Callender's potato cheese soup copycat recipe

Here's how to recreate that iconic velvety texture and crispy bacon crunch at home.

Place the 12 ounces of thick-cut bacon in a large Dutch oven over medium heat. Let it cook undisturbed for 5-6 minutes until the edges start to crisp and the fat begins to render. This is where all that smoky flavor develops—don't rush it.

Once the bacon is about 75% cooked, use tongs to transfer it to a paper towel-lined plate, leaving all the rendered fat in the pot. You should have about 4-5 tablespoons of bacon fat—this is liquid gold for building flavor in your soup. If you need more fat, add 1 tablespoon of the butter to the pot and let it melt completely.

With the bacon fat still in the pot, reduce the heat to medium-low and whisk in the 0.5 cup all-purpose flour. Cook for exactly 2-3 minutes, stirring constantly, until the mixture turns a pale golden color and smells nutty. This is your roux—the secret to that perfect velvety consistency.

Here's the thing—if you let it brown too much, it'll taste bitter. You want it just golden, not dark. Immediately pour in the 4 cups chicken broth while stirring vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer and let it cook for 5 minutes to fully develop the flavor.

Add the 3 pounds of peeled, 1-inch cubed russet potatoes to the pot along with the 1 cup milk, 1 teaspoon mustard powder, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.5 teaspoon black pepper, and 1 teaspoon of the salt. Stir gently to combine—you don't want to break up those potato cubes.

Bring everything to a boil, then immediately reduce the heat to low. Cover the pot and let the potatoes simmer gently for 15-18 minutes, stirring occasionally. You want them to soften but not fall apart—this is key for that perfect texture. The soup should look thick and creamy, not watery.

Remove the pot from heat and stir in the 2 cups shredded sharp cheddar cheese and 2 cups heavy cream. Let it sit for 2-3 minutes to melt completely. Then, using an immersion blender, carefully blend about half the soup until smooth—this creates that signature creamy texture without making it completely pureed.

If you don't have an immersion blender, you can transfer about half the soup to a regular blender, blend until smooth, then stir it back in. The remaining chunks add great texture contrast. Taste and adjust seasoning with the remaining 0.5 teaspoon salt if needed—this is your chance to perfect the flavor balance.

Break the cooked bacon into small pieces and stir it into the soup. The contrast of that crispy bacon against the creamy potatoes is what makes this soup so special. Return the soup to low heat just to warm through—no more than 2-3 minutes, or the cheese might start to separate.

Ladle the soup into bowls and garnish with slices from the 2 whole green onions. For that restaurant-style presentation, you can also sprinkle a little extra shredded cheese on top. Serve immediately with crusty bread—this soup is best enjoyed fresh while the bacon is still crispy and the cheese is perfectly melted.

Dietary considerations for these flavors

Dairy-Free Adaptation

To make this copycat potato cheese soup dairy-free, swap the heavy cream for 2 cups full-fat coconut milk—it adds richness while keeping the velvety texture.

Replace the sharp cheddar with 2 cups nutritional yeast (for cheesy flavor) and ½ cup cashew cream (blend ½ cup soaked cashews with ½ cup water). Use dairy-free butter (like Miyoko’s) for the roux and ensure your broth is low-sodium and dairy-free.

The mustard powder and garlic powder remain the same for that signature tang and depth. 🥥

Gluten-Free Version

This soup is naturally gluten-free, but the roux requires a swap. Replace the ½ cup all-purpose flour with ½ cup gluten-free all-purpose flour blend (like Bob’s Red Mill 1:1). For extra thickness, add 2 tablespoons cornstarch mixed with 2 tablespoons cold water to the roux before simmering.

Always check labels on broth and spices—some contain hidden gluten. The rest of the recipe stays the same, including the crispy bacon and creamy texture. 🌾

Lower-Carb Option

For a lower-carb version, reduce the potatoes to 1.5 pounds and add 1 cup cauliflower florets (cut small) to the pot with the potatoes. This keeps the soup hearty while cutting carbs. Use ½ cup heavy cream instead of full 2 cups to reduce fat slightly.

The cheese and bacon remain unchanged, but the texture will be slightly lighter. Garnish with extra green onions for freshness. 🥬

Vegetarian Swap

Skip the bacon and use 12 ounces smoked turkey bacon (or temple bacon for a vegetarian option). For a fully plant-based version, replace the bacon with 1 cup crispy chickpeas (tossed in olive oil and baked until crunchy).

The roux, potatoes, and cheese remain the same, but the flavor profile shifts slightly—add ½ teaspoon smoked paprika to mimic bacon’s depth. 🌱

Allergen-Friendly Notes

This recipe is naturally egg-free and nut-free, but always double-check labels on broth, cheese, and flour blends for cross-contamination warnings. For soy allergies, ensure your bacon isn’t processed with soy. If mustard is a concern, omit the mustard powder—the tang will be milder but still delicious.

The soup’s core ingredients (potatoes, cheese, cream) are safe for most common allergies, making it a crowd-pleaser. 💡

Frequently asked questions