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Creamy Bacon Cheddar Potato Chowder Soup with Crispy Bacon Bits

There is something especially comforting about a bowl of thick, creamy potato chowder on a chilly day. Add smoky bacon, sharp cheddar cheese, tender potatoes, and a handful of crispy bacon bits on top, and you have a soup that feels hearty enough to be a complete meal.

This Creamy Bacon Cheddar Potato Chowder combines simple ingredients into a rich, satisfying soup with plenty of texture. The potatoes become wonderfully tender while the bacon adds a savory, smoky flavor throughout the broth. Cheddar melts into the creamy base, giving every spoonful a deliciously cheesy finish.

The secret to making this chowder especially flavorful is to cook the bacon first and use some of the rendered fat to sauté the vegetables. That creates a flavorful foundation before the potatoes and broth are added.

Why You’ll Love This Potato Chowder

This soup is perfect when you want something cozy without spending hours in the kitchen. It uses everyday ingredients and comes together in one pot.

You get several layers of texture in every bowl: soft potatoes, creamy broth, melted cheddar, and crunchy bacon bits. A little green onion or fresh parsley on top adds freshness and balances the richness.

It is also easy to adjust. You can make the soup thicker or thinner depending on your preference, use mild or sharp cheddar, or add extra vegetables such as corn or carrots.

Ingredients

For the Chowder

6 slices thick-cut bacon, chopped
1 medium yellow onion, finely diced
2 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken or vegetable broth
4 medium russet or Yukon Gold potatoes, peeled and cut into small cubes
1 cup whole milk
1 cup heavy cream
1½ cups shredded sharp cheddar cheese
½ teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper

For Garnishing

Reserved crispy bacon bits
Extra shredded cheddar cheese
Sliced green onions or chopped fresh parsley
Freshly cracked black pepper

Choosing the Right Potatoes

For a creamy chowder, Yukon Gold potatoes are an excellent choice because they become tender and naturally creamy while still holding their shape.

Russet potatoes also work beautifully and tend to break down slightly more, which can make the soup thicker. If you prefer noticeable potato chunks, cut them into roughly equal cubes and avoid overcooking them.

Step-by-Step Method

Step 1: Cook the Bacon

Place a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes golden brown and crisp.

Stir occasionally so the pieces cook evenly.

Once the bacon is crisp, transfer it to a plate lined with paper towels. Keep about 2 tablespoons of the bacon drippings in the pot and carefully discard the excess.

Reserve some of the crispiest bacon pieces for topping the finished soup.

Step 2: Sauté the Onion

Add the diced onion directly to the bacon drippings.

Cook for about 4–5 minutes, stirring occasionally, until the onion softens and becomes translucent.

Add the minced garlic and cook for another 30–60 seconds. The garlic should become fragrant without browning too much.

Step 3: Build the Chowder Base

Sprinkle the flour over the onion and garlic mixture.

Stir continuously for about 1–2 minutes. This cooks the raw flour flavor and creates the base that will eventually thicken the soup.

Gradually pour in the chicken or vegetable broth while stirring constantly. Scrape the bottom of the pot as you stir to loosen the flavorful browned bits left behind by the bacon.