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.
Hannah Chynoweth
Phenomenal! This is a keeper
Emily @ Sugar Spun Run
We’re so happy you liked it, Hannah! Enjoy 😊
Patty
I found that this recipe is probably one of the best potato soup I’ve had in over 50 years the only thing I did note was that in the video after cooking the potatoes for 10 minutes it says to simmer them for 30 minutes and then puree half and Simmer for 15 more but in the written recipe it doesn’t say anything about simmering for 30 minutes. Amazing recipe thank you
Marilyn
This is my favorite baked potato soup recipe and I have been using this for over a year it my go to every time and a family favorite delicious!!! 🤤
Emily @ Sugar Spun Run
We love hearing that, Marilyn! Thanks so much for your comment ❤
Ashley
I just want to say this Ultimate Potato soup is amazing, I made it for my family and we absolutely loved it. I will be finding more ingredients that you make and try them as well. I’ve told my family about this recipe and there all going to try it. You need amazing with this. I’ll make sure I let everyone know about your food. Thank you for this and again you need great. Anyone out there please try this recipe you’ll fall in love.
Emily @ Sugar Spun Run
Thanks so much for your review, Ashley! We are so happy to hear that your family loved the soup so much ❤
Amanda P
Stop everything you are doing and make this soup! Best soup of my life! 🙂
BJ
This is by far, the BEST potato soup recipe I have ever made!!! Thank you for sharing!
Kirsten
Absolutely love this recipe! Any idea what can be added to make it more soup like for leftovers? It was definitely soup the night I made it but seemed more like mashed potatoes after refrigerating overnight and trying to reheat the next day.
Sam
I’m so glad everyone enjoyed it so much, Kirsten! You could thin it with a bit of milk if you’d like. 🙂
Klein
Great soup, but prep time is off. Cooking the bacon properly took about 20min, dicing up everything was another 20, and then the blending and extras was another 20. Its more like a 2hr soup IMO. But completely worth it!
Greta
My son-in-law and I made this soup together and it was an absolute hit with everyone at dinner!! We served it with ham and cheese paninis. The recipe was so easy to follow and the end result was incredibly delicious! We are already talking about making it again!
April
Wow, this is literally the best potato soup I’ve ever had. Like the sour cream or heavy cream just did something extra to it. 10/10 will make again, and the kids approved of it too!! Thanks for the recipe
Lisa Heyward
I made this soup for my elderly client whose appetite is limited and she successfully ate a whole bowl full. It took.little time to.prepare and was full o flavor.
Emily @ Sugar Spun Run
We’re so happy she loved it so much, Lisa! Thanks for making our recipe and coming back to leave a comment ❤
Brandie
This soup is so good and always gets rave reviews from everyone who eats it. I always double it and I do add 1-1/4 cup of diced carrots and 1 cup of celery just for some color and veggies.
Emily @ Sugar Spun Run
Sounds delicious, Brandie! We’re so happy it’s a hit in your home. Enjoy 😊
Mette
I made this once and absolutely loved it! I’m planning on making it for a larger crowd this week, do you have suggestions for a side that goes well with it?
Emily @ Sugar Spun Run
We’re so happy you love the soup, Mette! You could serve it in a bread bowl, with breadsticks, or grilled cheese sandwiches. A salad always pairs nicely as well! We hope your guests love it too 😊
C. Riggs
It came out great! ❤️
Thanks for sharing.
Emily @ Sugar Spun Run
We’re so glad you enjoyed it! Thanks for coming back to leave a review 😊
Hannah
This is such a great recipe, but there is no way it’s done in 30 minutes! 😂 Thank you for sharing—it’s my go-to for a delicious meal everyone will love!
shelly
I’m confused. How is this a 30 minute soup when your video tells us to cook on med. for 30 minutes.
Sam
Hi Shelly! That 30 minutes is a cook time it doesn’t include the 30 minute prep time. 🙂
Jen
Outstanding potato soup. I’ve made many over the years but this one has them all beat. Thanks so much.
Carol
This is the best potato soup ever. I love that it is rich and creamy with potatoes, not potatoes in a white sauce. Thanks
Emily @ Sugar Spun Run
We’re so happy you like it, Carol! Thanks for trying our recipe 🙂
Anna
Omg this was sooo good! The only recipe I’ll use from now on!
Emily @ Sugar Spun Run
We’re so happy our recipe was a hit for you, Anna! Thanks for your review ❤