Cheesy Bacon Potato Soup

If you’re looking for a soup recipe that feels like pure comfort in a bowl, this is it. This Cheesy Bacon Potato Soup is creamy, hearty, and full of those classic “loaded potato” flavors we all love. 

This is the kind of soup that makes the whole house smell amazing while it cooks. It’s also the kind of meal that instantly turns an ordinary weeknight into something satisfying.

And if you’ve already made my Homemade Bread Bowls, this soup is one of the best pairings for them. The creamy texture and rich flavor make it perfect for serving in bread bowls, because it’s thick enough to hold up and won’t soak through too quickly.

Even better? This soup is made with simple ingredients you probably already have: potatoes, broth, milk, butter, flour, and a few vegetables for flavor. It’s not fussy, it’s family-friendly, and it’s one of those recipes that people ask for again and again.

Why You’ll Love This Cheesy Bacon Potato Soup

Here’s why this recipe works so well:

• Thick and creamy without being complicated

• Uses basic pantry ingredients

• Easy to adjust (more cheese, less onion, no celery, etc.)

• Perfect for bread bowls, crackers, or crusty bread

• Great for fall and winter dinners

• A true comfort-food classic

A Quick Note About the Name

You might hear this soup called a few different things:

• Loaded baked potato soup

• Cheesy potato soup

• Creamy potato soup

• Bacon cheddar potato soup

In my kitchen, I’m calling it Cheesy Bacon Potato Soup because that’s exactly what it is: creamy, cheesy, and loaded with bacon.

What to Serve with Cheesy Bacon Potato Soup

This soup is hearty enough to be a meal on its own, but it’s even better with something on the side. Here are a few easy pairings:

Best Side Dishes

• Homemade bread bowls (perfect pairing!)

• Dinner rolls

• Garlic bread

• Side salad

• Roasted broccoli or green beans

Toppings That Make It Extra Good

You can keep it simple or go all out:

• Extra shredded cheese

• Crispy bacon

• Chopped green onions

• Sour cream

• Crushed crackers

• Hot sauce (if you like a little kick)

Ingredients You’ll Need

Here’s what goes into this soup (based on your recipe):

• 4 potatoes, peeled and quartered

• 1 small carrot, chopped

• 1 stalk celery, chopped

• 1 small onion, chopped

  • Or onion powder if you don’t like the texture

• 1 ½ cups broth

• 1 teaspoon salt

• 2 ½ cups milk

• 3 tablespoons butter, melted

• 3 tablespoons flour

• 1 tablespoon parsley

• 1 tablespoon pepper

• 1 cup shredded cheese

• Cooked bacon, crumbled

How to Make Cheesy Bacon Potato Soup

Step 1: Prep Your Vegetables

Start by peeling and quartering your potatoes. Chop the carrot, celery, and onion.

Tip: If you’re cooking for someone who doesn’t like onion texture, you can skip the chopped onion and use onion powder instead. You still get flavor without the bites of onion.

Step 2: Cook the Potatoes and Veggies

In a large pot, add:

• potatoes

• carrot

• celery

• onion (if using)

• broth

• salt

Bring everything to a boil, then reduce heat and simmer until the potatoes are fork-tender.

This usually takes about 15–20 minutes, depending on how large your potato chunks are.

Step 3: Mash (or Blend) to Your Desired Texture

Once the potatoes are tender, you have options depending on your preference:

• For a chunky soup: mash lightly with a potato masher

• For a smoother soup: mash more thoroughly

• For ultra-creamy soup: use an immersion blender (carefully)

Step 4: Make the Creamy Thickener

In a separate bowl or measuring cup, whisk together:

• melted butter

• flour

• milk

This mixture helps thicken the soup and gives it that classic creamy potato soup texture.

Slowly pour the mixture into the pot while stirring.

Step 5: Simmer Until Thick

Let the soup simmer for a few minutes until it thickens.

Stir frequently so it doesn’t stick to the bottom.

Step 6: Add Cheese, Parsley, Pepper, and Bacon

Once the soup is thickened, stir in:

• shredded cheese

• parsley

• pepper

• cooked bacon

Stir until the cheese is melted and everything is combined.

Step 7: Taste and Adjust

Before serving, taste and adjust as needed:

• more salt

• more pepper

• more cheese

• more milk if you want it thinner

The Best Way to Serve This Soup in Bread Bowls

If you’re serving this in bread bowls, here’s the best method:

1. Hollow out the bread bowl, leaving a thick wall

2. Ladle the soup in while it’s hot

3. Add extra cheese and bacon on top

4. Serve immediately (bread bowls are best fresh!)

This soup is thick enough to hold up beautifully in bread bowls, and the cheesy flavor pairs perfectly with warm homemade bread.

Storage and Reheating Tips

How to Store

Let the soup cool, then store in an airtight container in the fridge for up to 3–4 days.

How to Reheat

Reheat gently on the stove over low heat, stirring often. You can also microwave it in short intervals, stirring between each.

Can You Freeze It?

You can, but creamy soups sometimes change texture after freezing due to the milk. If you freeze it, reheat slowly and stir well. You may need to add a splash of milk when reheating.

FAQs: Cheesy Bacon Potato Soup

Can I make this soup without celery?

Yes. The celery adds flavor, but you can leave it out if you don’t like it.

What if I don’t like onion pieces?

Use onion powder instead. You’ll still get the flavor without the texture.

How do I make it thicker?

Let it simmer longer or mash the potatoes more. You can also add a little extra cheese, which thickens it naturally.

How do I make it thinner?

Add more milk (or a little extra broth) until it’s the consistency you like.

Can I use different cheese?

Yes! Cheddar is classic, but Colby Jack, sharp cheddar, or a blend works great.

What kind of potatoes work best?

Russet potatoes are perfect for creamy potato soup because they break down easily and thicken the soup naturally.

Is this soup good for meal prep?

Yes, it reheats well and makes a great lunch for a few days.

For an extra fun dinner, serve this cheesy bacon potato soup in my Homemade Bread Bowls. They’re soft, sturdy, and perfect for creamy soups like this one.”