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).
]
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.
Bridget
5 out of 5 stars!!! This is WITHOUT A DOUBT THE BEST potato soup I’ve EVER had in my life!!! I’ve made it like 6 times since I found this recipe and now I just make double batches each time; because a single batch only lasts one day! 🤩🥰
Kelly
This was my first time making potato soup and it was phenomenal! So glad I doubled it. I only made one small change. Had a ham bone left over from Thanksgiving, put that in the pressure cooker to make stock with it. Used half ham stock and half chicken (worried it would be too salty with all ham stock). So very very good. Thank you for this keeper. First of yours for me to make, look forward to many more.
Jeff
Very tasty! My family aren’t huge soup eaters but this one hits just right everyime. Thank you 👍
Jennifer Boudro
I didn’t peel my russets so the starch would stay in tact, used marscarpone alongside milk and topped it with paprika. I can’t thank you enough for the culinary inspirations I have received from your guidance. Everything turned out fabulous
Cindy
This soup is so delicious! Five stars.. thank you!
Tracy E Spehr
I just made this recipe and followed the instructions exactly. My husband loved it!
Thanks for a great soup!
Maddie
Made this soup in 12/01, it was amazing! I didn’t read the “puree” step but it turned out creamy and delicious! I’m thinking to add some extra protein to it with kielbasa next time I make it.
Maoli
Made recipe on a smaller scale with left over mashed potatoes and my seasoning preferences. Was delicious.
Kelly
How many days in advance can you make this soup? Can you freeze this soup?
Sam Merritt
Hi Kelly! I don’t recommend freezing the soup as it could potentially separate. It will be good for at least 3 days in the refrigerator. 🙂
Melissa
Absolutely the best potato soup we have ever had! Thank you 💜
Jessica Spizzirri
Has anyone added cheese at the end? How much? Making for a friend who is sick and she requested cheesy potato soup but this recipe looks so good. I wanted to try it 😊
Sam Merritt
Hi Jessica! You could stir in some cheese at the end, but I would make sure to shred it yourself. The pre-shredded stuff tends to not melt quite so nicely. 🙂
Raeona(Toni)
easy and tasty
VanDoren
This soup is our favorite!
Allison
Hi!! we make this soup regularly for a few years now. The whole family voted on it for dinner tonight but I wanted to beef it up. (i always make this to a T) so, I blended a small container of cottage cheese and shredded some chicken and added it during the last 15 min! no matter what, this recipe RULES.