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.
Jody
I have only made this once. (tomorrow is my second time!)
I really like this recipe! It is creamy and very tasty! This is my potato soup recipe from now on! Thank you for sharing it. 🙂
Emily @ Sugar Spun Run
We’re so glad to hear it, Jody! Thanks for coming back to leave a review ❤️
Shelby
Can you freeze this?
Sam
Hi Shelby! I don’t recommend it as the cream can separate. 🙁
Adam
My mother is horrible at cooking but she finally made something that tastes good so 5 star
Sas
This is my favorite potato soup recipe. I have tried several diff recipes but this is the corvette to my taste buds! So creamy and delicious. SometImes I add carrots and green beans and it is still the corvette of soups! I have shared this with friends and they agree. Yum!!
Emily @ Sugar Spun Run
We love hearing that, Sas! Thanks so much for leaving a review 🥰
Cathy
Can I use almond flour instead of all purposed flour?
Emily @ Sugar Spun Run
Hi Cathy! We’re honestly not sure how almond flour would work here. Corn starch would probably work better. If you do use cornstarch, it will be less than the flour measurement. Hope that helps!
Jennifer MacMullen
First time ever making this recipie and my husband LOVED IT. I was impressed with it of how it turned out thankyou for sharing the recipie. I will save this recipie.
Emily @ Sugar Spun Run
We’re so happy the soup was such a hit, Jennifer! Thanks for trying our recipe ❤️
Barbara
The best Potato soup ever….😋
Tonia LaFave
Excellent soup! So yummy and easy to make! I’ve used gold, red and russets. All taste good! Definitely a keeper.
Maria
pureeing is the best technique! Thanks for sharing this recipe!
Excellente!!!
Emily @ Sugar Spun Run
It really is a game changer! Enjoy, Maria 🥰
Casey Phillips
Can I make this in a crockpot and how long would I cook it for??
Sam
Hi Casey! There are many different steps here so I’m not sure how it would work in a crock pot.
Cindy Ellis
Oh my GOSH!!! This is the second time I’ve made this – I added worchteshire sauce, smoked paprika and a few shakes of liquid smoke to this beautiful pot and wow – it’s the best thing I’ve had since lemon brownies with lemon glaze! I love this, I hummed when I ate it and will be sending to all family members now!
Jennifer Stone
This is the best recipe I have found for potato soup! Tastes just like my grandma’s!!!
Emily @ Sugar Spun Run
We are SO happy you love it so much, Jennifer! Thanks so much for the review ❤️
Michele Dietz
Has anyone tried to freeze this? I would imagine because of the milk & cream it would separate.
Sam
Hi Michele! I have not personally frozen it due to the concerns about the separation, but others have said they have done it.
Tess
Wow this is so delicious!
My son had his tonsils removed and was looking for soup recipes, I’m so glad I chose this one out of hundreds of other recipes
Thank you for sharing this recipe I will definitely be making it again and again and again lol 😊
Stacey J Fraunfelter
I found this recipe 2 years ago and decided to try it. This is the only recipe I will use now. My husband and I love it so much. Our only issue is……… we never have leftovers!!!!
Thank you for all your time and recipes ❤️
Melissa
Absolutely delicious!!!
Brenda Grindheim
The nutrition facts don’t say what size serving they are based on. Could I have that info please?
Sam
A serving here is about 1.5 cups. 🙂
Ruth Gardner
This is probably my 6th time making this soup !! My husband loves this recipe and I also can’t think of another potato soup I would rather make !! Thank you 😊
Emily @ Sugar Spun Run
We love receiving comments like this, Ruth! So glad the soup is such a hit for you 💜