Soups & Stews
The Atlanta Bread Company potato soup delivers that signature velvety creaminess with a satisfying crunch from crispy bacon bits. This faithful approximation captures the restaurant’s signature style—rich, comforting, and perfect for sharing.
The secret lies in a smooth, velvety broth that coats every bite while crispy bacon adds texture and depth.
What sets this recipe apart is the balance of creamy potatoes and savory bacon, all simmered until perfectly tender. The velvety texture comes from a proper roux, while the bacon adds a smoky, salty contrast that makes every spoonful irresistible.
This version stays true to the brand’s signature while being easy enough to recreate at home.
By the time you’re done, you’ll have a steaming bowl of soup with tender potatoes, crispy bacon bits, and a velvety broth that’s impossible to resist. The aroma alone will have everyone asking for seconds—just like at the restaurant.
Whether you’re serving a crowd or enjoying a cozy meal, this recipe delivers restaurant-quality results.
Pair it with warm bread for the full Atlanta Bread Company experience. The crispy bacon bits add a satisfying crunch that elevates every bite, making this a standout dish for any occasion. Let’s get started on recreating this classic at home!
Ingredients for atlanta bread company potato soup
Six ingredients make this restaurant-style soup—creamy, crispy, and totally comforting.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 3 lbs | Peeled and cubed evenly |
| Thick-Cut Bacon 🥓 | 1 ½ lbs | Cut into 1/2-inch pieces |
| Unsalted Butter 🧈 | ¾ cup | Cold for roux, don't melt |
| All-Purpose Flour 🌾 | ½ cup | For smooth roux base |
| Heavy Cream 🥛 | 2 cups | Full-fat for creaminess |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Diced small, sweet variety |
| Garlic Cloves 🧄 | 4 cloves | Minced fine for flavor |
| Celery Stalks 🥬 | 3 whole | Diced small, fresh preferred |
| Bay Leaves 🍃 | 2 whole | Remove before serving |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Thyme 🌿 | ¼ cup | Leaves only, chopped fine |
| Sour Cream 🥛 | ½ cup | Full-fat for serving |
| Green Onions 🧅 | ¼ cup | Sliced thin for garnish |
The potatoes are the heart of this soup, so Yukon Golds are your best bet—they stay creamy and hold up to long cooking. Trader Joe's usually has them pre-washed, which saves time. For the bacon, thick-cut is non-negotiable—it crisps up perfectly and adds that signature crunch. If you're short on time, Costco's bacon is my go-to for big batches. The key is cutting it into even 1/2-inch pieces so they cook uniformly. Fresh thyme makes all the difference here—Penzeys sells it in little jars that keep beautifully.
No thick-cut bacon? Regular bacon cut into smaller pieces still works, but you'll need to watch it closer to avoid burning. Running low on Yukon Golds? Russets work too, but they'll be slightly starchier. The roux is where the magic happens—don't rush it. Cook the butter and flour slowly until it's a deep golden brown, about 5-7 minutes. That's what gives the soup its signature velvety texture. For the broth, low-sodium is crucial—you'll be adding plenty of salt later. Fresh thyme? Dried works at one-third the amount, but honestly, fresh is worth it.
This soup tastes even better the next day—make extra. Store it in the fridge for up to 5 days, covered tightly. For the crispy bacon bits, make them fresh when serving—toss them in a dry skillet over medium heat for 2-3 minutes until crispy. The bacon keeps in the fridge for 1 week sealed in a bag. Freeze the soup without the bacon for up to 3 months. Just add the bacon fresh when reheating for that perfect crunch.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe—just potatoes, bacon, and a roux made with butter and flour. No blender, no strainer, no fuss. The thick-cut bacon renders perfectly while the potatoes soften, and the heavy cream ties it all together without breaking a sweat.
- Creamy Crispy Contrast: That buttery bacon crunch on top? Chef’s kiss. The Yukon Golds stay tender, but the roux gives it that velvety finish—like a hug in a bowl. Honestly, I’ll take this over any store-bought soup any day.
- Leftovers That Shine: This soup tastes even better the next day. (Yes, really.) The flavors meld, and it reheats like a dream—just a splash of milk or cream to loosen it up. I make a double batch on Sundays and eat it all week.
- Budget-Buster Win: Thick-cut bacon feels indulgent, but it stretches far here. A single package feeds four, and the potatoes? Versatile, cheap, and always in stock. It’s my go-to when I need hearty, satisfying food without draining my wallet.
Step-by-step instructions for Atlanta Bread Company potato soup
Here's how to recreate that signature creamy texture and smoky bacon flavor at home.
Cook the Bacon and Sauté the Aromatics
In a large Dutch oven, cook the 1.5 lbs thick-cut bacon over medium heat for 12-15 minutes, stirring occasionally, until the bacon is deep golden brown and crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Reduce the heat to medium-low and add the 1 whole yellow onion, 3 whole celery stalks, and 4 cloves garlic cloves to the bacon fat. Sauté for 8-10 minutes until the vegetables are softened and translucent. This step builds the flavor foundation—don't rush it. Stir in the 0.25 cup fresh thyme and cook for another 30 seconds just to wake up those aromatic oils.
Build the Roux and Add Potatoes
Remove the pot from heat and whisk in the 0.75 cup unsalted butter until it's fully melted and incorporated. Return the pot to medium heat and gradually whisk in the 0.5 cup all-purpose flour to create a smooth roux. Cook for 2-3 minutes, stirring constantly, until the mixture turns a pale golden color—this prevents a floury taste in your soup.
Slowly pour in the 6 cups chicken broth while whisking vigorously to prevent lumps from forming. Bring the mixture to a gentle simmer, then add the 3 lbs peeled and cubed Yukon Gold potatoes. Return to a full simmer and cook for 15 minutes, stirring occasionally, until the potatoes are tender but not falling apart. Here's the thing—if you see the potatoes breaking down too quickly, reduce the heat slightly to maintain their shape.
Simmer and Season
Add the 2 whole bay leaves, 1.5 tsp salt, and 0.5 tsp ground black pepper to the pot. Stir well to distribute the seasoning evenly. Let the soup simmer uncovered for 20-25 minutes until the potatoes are fork-tender and the flavors have melded together. The soup should have a smooth, velvety consistency—if it's too thick, you can add a splash of warm water or broth to reach your desired texture.
Real talk: This is where patience pays off. Skim off any excess fat that rises to the surface, and taste the soup to adjust the seasoning if needed. The bacon should be crispy, so if it softened during cooking, you can crisp it up again in a dry skillet for a minute before serving.
Finish with Cream and Garnish
Reduce the heat to low and stir in the 2 cups heavy cream and the 0.5 cup sour cream. Simmer gently for 5 minutes—this ensures the cream heats through without curdling. Remove the 2 whole bay leaves before serving. The soup should now have a rich, creamy texture with a hint of tang from the sour cream.
Ladle the soup into bowls and top each serving with 2-3 pieces of crispy bacon and 1 tablespoon sliced green onions. The contrast of the crispy bacon against the silky soup is what makes this recipe so special. Serve immediately while the bacon stays crispy and the soup maintains its velvety warmth.
Pro Tips For Making Atlanta Bread Company Potato Soup
- CUT BACON UNEVENLY: The recipe calls for thick-cut bacon, but don’t slice it uniformly—break it into irregular chunks. Larger pieces render slower and stay crispier longer, while smaller bits crisp faster and add texture contrast. I used to slice it neatly, and it all turned soft by the end.
- PARCOOK POTATOES HALFWAY: Boil the Yukon Golds until they’re just fork-tender, then drain and cool. This prevents them from turning to mush later when simmered in the broth. I learned this the hard way—overcooked potatoes make the soup gluey, no matter how much cream you add.
- WHISK FLOUR INTO CREAM: When making the roux, whisk the flour into the heavy cream before adding it to the pot. This prevents lumps and ensures a silky, velvety finish. I used to toss it in dry, and even with a whisk, I’d still get gritty bits.
- SALT THE BACON WATER: Add 1 tablespoon of salt to the bacon’s rendering water—it seasons the drippings and keeps the potatoes from tasting bland. The recipe might not mention it, but this is how Atlanta Bread Company’s version stays rich and cohesive. (Yes, even if you’re impatient like me.)
Storing and reheating this atlanta bread company potato soup
Fridge Storage Tips
Let your soup cool to room temperature (about 30-45 minutes) before transferring to airtight containers. I use glass Pyrex bowls with tight lids for best results—they keep the soup fresh and prevent flavors from absorbing plastic.
Store in the fridge for up to 5 days, but honestly, it tastes even better the next day as the flavors meld together. 🥣
Freezer-Friendly Tricks
For long-term storage, freeze the soup without the bacon—it keeps best for 3 months in a freezer-safe bag or container. Leave 1-inch headspace to prevent expansion cracks.
When ready to eat, thaw overnight in the fridge, then crisp the bacon fresh in a skillet over medium heat for 2-3 minutes. This preserves that signature crunch. ❄️
Reheating for Creamy Perfection
Stovetop reheating is my go-to method—it maintains that velvety texture. Heat the soup over medium-low heat for 10-15 minutes, stirring occasionally, until warmed through. If it looks too thick, add 1-2 tablespoons of warm water or broth to restore creaminess. Avoid boiling or it may curdle. 🔥
Microwave Shortcuts
For quick meals, microwave individual portions in microwave-safe bowls on 50% power for 2-3 minutes, stirring halfway. Cover with a damp paper towel to prevent drying out.
The bacon should be crisped fresh—toss it in a dry skillet for 1-2 minutes before serving. This keeps the texture perfect even when reheating. ⚡
Bacon Crisping Secrets
The bacon's crunch is what makes this soup special, so never skip crisping it fresh! Use a non-stick skillet over medium heat for 2-3 minutes until golden and crispy.
For extra flavor, add a pinch of smoked paprika to the skillet while crisping. This adds a subtle smoky depth that mimics restaurant-style prep. 🥓
Make-Ahead Meal Prep
Double the batch and store half in the fridge for 4-5 days—it's perfect for busy weeknights. When reheating, add the bacon fresh to maintain crispiness. For parties, keep the soup warm in a slow cooker on low and crisp bacon in batches.
This way, you can serve restaurant-quality soup without last-minute stress. 💪
Nutrition facts
Frequently asked questions
Can I make this soup without bacon?
The crispy bacon adds that signature crunch and smoky flavor, but you can substitute with crispy pancetta or smoked turkey bacon if needed. For a vegetarian option, try crispy roasted chickpeas or toasted breadcrumbs for texture. Just reduce the salt if using smoked alternatives.
Why does my soup look lumpy?
Lumps usually happen when the roux isn't cooked long enough or the flour isn't whisked smoothly into the broth. For a silky texture, cook the roux until it's a pale golden color (about 5-7 minutes) and whisk vigorously when adding the broth. If lumps appear later, blend the soup briefly with an immersion blender.
How can I make this soup dairy-free?
Replace the butter with olive oil or vegan butter, use full-fat coconut milk instead of heavy cream, and swap sour cream for cashew cream. The roux will still work, but use all-purpose flour or a 1:1 gluten-free flour blend. The flavor stays rich and creamy, just without dairy.
Can I use instant potato flakes instead of fresh potatoes?
Instant potato flakes won't give you the same velvety texture or hearty bite. For a shortcut, try pre-cooked baby potatoes (like red or Yukon Gold) that just need 10-15 minutes to soften. If you must use flakes, add them at the very end to thicken the soup slightly, but expect a thinner consistency.
What's the secret to keeping the bacon crispy when serving?
Crisp the bacon fresh in a dry skillet over medium heat for just 2-3 minutes before serving. Use a paper towel-lined plate to drain excess fat, and add a pinch of smoked paprika to the skillet for extra flavor. Never microwave the bacon—it'll turn greasy and soggy.