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 3/4″ 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 1/4 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!
Treat yourself to a FREE E-BOOK!
How to Make Potato Soup
The Ultimate Potato Soup Recipe
Ingredients
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter
- ⅓ cup all-purpose flour 42g
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- 4 cups chicken broth 945ml
- 2 cups milk 475ml
- 2/3 cup heavy cream 155ml
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- 1/4 - 1/2 teaspoon ancho chili powder**
- 2/3 cup sour cream 160g
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
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 (this 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!
Caitlin says
Ummm this soup is exactly what I was looking for! I was researching receipts for days after I got a craving for warm, thick, creamy, potato soup. This recipe was easy and my entire family is freaking out over how good this is. I can’t stop eating it!!
Sugar Spun Run says
I am so glad to hear that the soup was a hit, Caitlin! Thanks for commenting. 🙂
Amanda says
I made this for dinner tonight and it was just as I imagined from my childhood if not better 😋 yummy yummy. I will definitely be making this again!
Sugar Spun Run says
Thank you so much, Amanda! I am so glad that you enjoyed it! 🙂
Ainsley Moore says
LOVE this recipe! I just made this tonight, and it is amazing! I did substitute half and half for the milk and cream as another person suggested, and I used pre-cooked bacon. I also did not do the puree part, as we like chunky soup. Again, it was DELISH, and I will make again.
This was my first time making potato soup, so I am excited that it turned out perfectly. Thanks for sharing it!
Sam says
I am so happy to hear this! Thank you so much for commenting and sharing your substitutions, Ainsley! 🙂
Amanda Hernandez says
Love it, but just wanted to say for those out in Idaho pulling potatoes right out of the field it is only 2.5 potatoes out here…hahaha
Sam says
Haha! Glad to hear the soup was such a hit for you, Amanda! 🙂
Joanna says
This recipe is the shit!!made it tonight with some corn bread and rolls.so worth it.thanks for sharing.
Sugar Spun Run says
I am so glad the soup was a hit, Joanna! Thanks for commenting. I hope that you try more of my recipes in the months to come. 🙂
Russ says
This was soooo good! My entire family loves it. I cheated a little, used precooked bacon, used 16 oz half & half instead of milk & heavy cream. Will definitely be making again as well as checking out your other recipes. Thanks!
Sugar Spun Run says
Thank you so much, Russ! I am so glad you enjoyed the soup and I am excited to hear what you try next! 🙂
Auri Loe Barker says
This is a delicious potato soup recipe. It’s also easy to follow. My family enjoyed it. We’ll definitely make it again. Thank you.
Sugar Spun Run says
Thank you so much, Auri! I am so glad your family enjoyed it! Thanks for commenting. 🙂
Tiffany says
Would you know how to do this soup in a slow cooker? I would really like to try this in my slow cooker.
Sugar Spun Run says
Hello, Tiffany! I personally have not done this in a slow cooker before, however, I have had several people make it then transfer the soup to a crockpot where it cooked on low for about 3-4 hrs. I hope that helps! 🙂
Sara says
I made it in a slow cooker, just cooked it on high for about 6 hours till the potatoes were tender. Sooo yummy. Making it for the 3 time since I found the recipe less than 2 months ago. Thanks for sharing.
Sam says
Thank you for sharing, Sara!! So glad it was such a hit 🙂