The Ultimate Creamy Potato Soup
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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!
How to Make Potato Soup
The Ultimate Potato Soup Recipe
Equipment
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
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
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Best potato soup recipe Ive come across. My carb lovin family was raving about this all night.
We’re so happy it was a hit for your crew, Robyn! 🥰
So delicious. I added celery,even better.
We’re glad you enjoyed it so much, Valerie ❤️
Potato soup is one of my favorites. Never could find a good recipe. This is amazingly delicious!
Thank for the review, Babalouie! We’re so happy you love it 🥰
This is one of the best soups I have made recently. I used the ingredient exactly as the recipe says and love the little kick of ancho chili. Will definitely make it again!
Thanks for sharing the recipe.
Made this last night and it was amazing. I also added a 1/4 teaspoon of chipotle chili power for just a bit more spice and smokiness.
Sounds great! Enjoy, Marc 🙂
Added a cup of white cheddar, 1/4 cup fresh parsley and 1/2 cup diced ham when the sour cream is added. Excellent recipe!
Sounds delicious! Enjoy, John 🙂
I grew up in Idaho, and one of our main stays menu Items was my mothers potato soup. Well, we made your recipe today and I think Mom would have been blown away by how delicious it is! I think the ancho chili and sour cream takes it over the top! I did add chopped celery, because I love it.
Thank you so much, Barbara! Enjoy the soup 🥰
The most delicious soup I’ve ever made. So flavorful!
How many people does 1 batch serve?
Hi Rhonda! This recipe makes six servings 🙂 Enjoy!
Definitely a “oh my gosh” recipie! I would give this soup 10 stars if I could! My 16 month old loves this soup poured over your biscuit recipie!
Yummm–we love that combo! Enjoy, Misty 😊
Excellent revipe
Made this tonight for my husband’s birthday dinner. He wanted Salmon 🙄 so I googled what soups go with Salmon. Your recipe came up and it looked good so I chose it. So glad I did!! Everyone loved the soup and my son-in-law chose to have a second bowl of soup and skipped the Salmon. (Potato Soups is his favorite, I found out!) So good! We loved it!
Wonderful! We’re so happy you found our recipe and that it was such a hit. 🥰
I happened upon this recipe, and I am ever glad I did.
I followed it precisely, and it was delicious.
When I saw chili powder, I was skeptical but decided to do it, and I am glad I did.
This is a keeper.
Thanks for developing and sharing.
This has been my grandchildren’s soup! It’s so tasty and rich!
Probably one of the best soups I’ve made. Every flavor blends together perfectly and it is such a comfort food.
After trying several potato soup recipes, this is my favorite. I substitute Knorr Chicken Bullion granules for chicken broth which enables me to control the flavor. My DIL will only eat mine now.
Made this today for lunch. Delicious! My 10 year old granddaughter asked for 2nds. Definitely a keeper.
Wonderful! Thanks for using our recipe 🥰
Best recipe I have ever tried! I added a little Knorr’s Chicken Soup Base to deepen the flavor. Delish!
Thanks so much, Kaye! Enjoy 🙂