An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Something savory today!
Savory, creamy, and loaded with bacon, sour cream, and cheese. You guys already know that we don’t exactly do health food around here, right? 😉
Even when I’m not sharing desserts, the food is always comfort food, and that’s usually best served with extra cheese (have you tried my baked mac and cheese yet!?) and usually comes with a few calories. Let’s not think about that too much, alright?
I know I mentioned to you guys that I had this potato soup recipe for you back when I posted my Oreo Balls; I made it when Zach had a bad cold and I haven’t stopped thinking about it since (you might think that’s an exaggeration, but I can assure you that my food obsessions run deep… Please see photo below to understand why).
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Zach prefers to eat healthy most of the time (I pretend that I do, too, but really if I lived alone I’m pretty sure I’d eat creamy cheesy foods every night and never fit through any doors ever again), so the soup was a good break from baked chicken breast, but this definitely isn’t an every night kind of meal in our house.
Potato soup is definitely on the menu for this weekend, though… it’s so frigid outside I’ve convinced myself that I need soup, specifically creamy potato soup, to survive. Potato soup makes me dramatic, evidently.
If you’re in the midst of a cold spell yourself (or even if you’re not) I think you’re going to enjoy this creamy potato soup as much as we do. Read on for some tips on how to make it!
Tips for Perfect Creamy Potato Soup
- Cut your potatoes into pieces no larger than ¾″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
- To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot (maybe you recognize this technique from my corn chowder). If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
- Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon 😉.
- The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more.
This would make a great comfort food for this cold and windy weekend (is there anything more cozy than a pot of soup simmering on the stove while the wind is howling at your window? Anything!?), and while I don’t follow football at all I do know that this would be great to make ahead and enjoy during the big game this weekend.
Who really cares about football when you can make yourself a Super Bowl of soup! 🤣😂 OK OK I’m sorry, enough of that!
Enjoy!
How to Make Potato Soup
The Ultimate Potato Soup Recipe
Ingredients
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder**
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Recommended Equipment
Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Robin Wright
Some of the best I have had!! Thank you! No ancho pepper but substituted paprika. It was perfect!
Shauna Wiley Samuel
My granddaughter said this was the “BEST POTATO SOUP EVA!!!!!”
Mahealani
I’m making this recipe now it sounds so good. Wish me luck!
John
by itself its amazing but i added ½ cup sharp cheddar cheese and a heaping tablespoon of Dijon mustard. Takes it to a new level and ill be making this quite often.
Elizabeth
Absolutely amazing, perfect for cold autumn day 😋
Judy Randall
I made this potato soup for my son & myself & it was the best I’ve ever made. My mom used to make us potato soup growing up & I loved it. This soup is elevated to next level. My son took some with him to work the next day & shared with his employee. He loved it so much that he said he’ll buy all ingredients if I make him a whole pot. Thank you for sharing this delicious soup recipe.
Teresa Calzone
This soup is sooooo good! I don’t add any the chili powder. I also used half and half instead of heavy cream and lowfat milk because that’s what I had. It’s still so rich tasting and thick. You won’t be disappointed! It’s so comforting :o)
Suz
Made the soup per the recipe and it was delicious!!! My go to potato soup! Thank you
Cathy
absolutely delicious!!
Isaac Nelson
Very good recipe. Praise the Lord Jesus Christ for this.
Job 38:36 Who hath put wisdom in the inward parts? or who hath given understanding to the heart?
Psalm 33:4 For the word of the LORD is right; and all his works are done in truth.
Psalm 33:5 He loveth righteousness and judgment: the earth is full of the goodness of the LORD.
Mahealani
🙌🏾 Amen!
Robyn Padgett
Very bland. I will not make it again.
Sam Merritt
I’m so sorry to hear this happened, Robyn! That’s an odd occurrence. Did you make any substitutions? Did you omit any ingredients? It should have lots of flavor. 🙁
Maria Dahn
This was so delicious! My husband and I loved it! Can’t wait to make it again! Thanks for the great recipe!
Georgia Perch
So you don’t know how to season to taste? Asking for a friend….
Amanda
Sounds like you didnt follow the recipe Robyn. Make sure you follow the steps and taste test so you know when to add more seasoning before you write a rude review.