Rich Potato Bacon Soup is swimming in cheese sauce and topped with crispy bacon for one yummy & comforting bowl!
A classic with ALL THE BACON!
Creamy soups are definitely my jam when I am looking for something yummy when it’s cold outside. Let me tell you, this soup hits the spot!
Filled with potatoes, cheese, and bacon it’s hard NOT to love! This soup is like a loaded baked potato in soup form.
This bacon-filled variation of our classic Potato Soup is definitely one to try during the fall and winter. The whole family loves it, and we think you will too!
How to make potato bacon soup
It’s easier than you think and doesn’t call for too many ingredients.
PREP. Melt butter in large pot. Add frozen hash browns (cubed and thawed), cream of chicken, cream of celery, half and half (heavy cream works too) and milk. (Everything except cheese, salt and pepper).
COOK. Cook on medium heat for 30 minutes or until potatoes are tender.
SERVE. Stir in 1 ½ cups cheese, salt and pepper and bacon pieces before serving. Use reserve cheese to sprinkle on top.
TOPPINGS: Put on there all the favs, including:
- chives or green onions
- Sour Cream
- More Bacon
- More cheddar cheese
- Top with Herbs: a sprig of thyme makes this soup look beautiful and delicious!
Make it in the Slow Cooker
Crockpot: You can easily make this creamy potato soup recipe in the crockpot. Set the crockpot to HIGH and add the butter. Once the butter has melted, add the hash browns, cream of chicken, cream of celery, half and half and milk.
Cook on High for 3-4 hours. During the last 20 minutes add 1 ½ c of cheese and bacon. Salt and pepper to taste. Serve and sprinkle with the remaining cheese.
Recipe Tips + Serving suggestions
Bacon: My favorite way to cook bacon is with our Bacon in the Oven recipe. I don’t have to tend the strips and bonus it doesn’t make my house smell like bacon for hours afterward.
Additions and Variations:
- Great way to use leftover chicken. Shred or cube it and toss it in the soup.
- Add cooked spicy sausage.
- Ham is a great addition instead of bacon or with the bacon.
- Add veggies such as jalapeños, carrots or corn.
Don’t have Cream of Celery? No worries? You can throw in another can of cream of chicken or even substitute for a can of creamed corn.
Serving: I think serving this potato soup in Bread Bowls makes it taste even better. Here are a few other bread recipes you can choose to serve with the soup.
- Homemade Cornbread
- Sourdough Bread
- Yeast Dinner Rolls
- Olive Garden Breadsticks
- Copycat Texas Roadhouse Rolls
How to store? Store the leftover potato bacon soup in the fridge or freezer. In either case, allow it to cool, then pour it into an airtight container(s).
Refrigerate for 3-4 days or freeze for up to 3 months.
How to thaw? Thaw, if applicable and for best results reheat on the stove. If you’re in a hurry or on the go you can use the microwave.
Adjust the texture: If the soup has been frozen, you may notice a change in texture. You can smooth it out by heating slowly over low heat. Add a few fresh potatoes and some extra half and half or milk to make it creamy (chicken broth can be used too).
For more soup recipes:
- Chicken Pot Pie Soup
- Turkey Noodle Soup
- Albondigas Soup
- Broccoli Cheese Soup
- Crock Pot Spinach Tortellini Soup
- Panera Broccoli Cheddar Soup
- Baked Potato Soup
Potato Bacon Soup Recipe
- 1/4 cup butter
- 1 (32oz) package frozen hash browns cubed and thawed
- 2 cans cream of chicken
- 1 can cream of celery
- 3 cups Half and Half
- 1-2 cups milk
- 2 cups cheddar cheese shredded
- salt and pepper to taste to taste
- 8 slices bacon cooked and cut in pieces
- Melt butter in large pot. Add remaining ingredients (except cheese, salt and pepper).
- Cook on medium heat for 30 minutes or until potatoes are tender.
- Add 1 ½ cups cheese, salt and pepper and bacon pieces before serving. Use reserve cheese to sprinkle on top.