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.
Susan
This was without a doubt the BEST potato soup I’ve ever had (and I’m not a youngster)! I made it exactly as the recipe was written, no additions or substitutions. My husband had two “Jethro Bodine” sized bowls and was still raving about it this morning. This is definitely a keeper and I will be making this often. Thanks so much!
Debbie Anderson
So good. Didn’t have Ancho Chili powder used some chili powder, chipotle powder and smoked paprika. Will definitely be making this again!!
Pgar
Love it! I added a rib of celery to mine chopped small.
Kaylee
Can I make this ahead of time and re-warm in a crock pot? Should I nit add the bacon until before serving?
Sam
Hi Kaylee! You can certainly warm it up in the crock pot. You would want to follow the same instructions and then just reheat it. I do like to save some bacon to sprinkle on top, but that’s not entirely necessary. 🙂
Audrey
I have been making potato soup for several years. This is hands down the best potato soup I have ever made!! Thank you for the great recipe.
Janet
I made this for dinner tonight, absolutely delicious! I didn’t have ancho chili powder so I used smoked paprika instead. I followed the suggestion in the recipe notes and only used 1/4 tsp of salt. Otherwise i followed the recipe as written. My husband eaced about it and came
back for seconds. Thank yiu fir tge recipe, its a keeper!
Paulette
Oh how wonderful! I made a double batch of this as my first time making it knowing that if it was as good as the reviews said, I’d want to share some of my batch with others. Was it a tremendous hit and I’ll definitely be making it again! I followed the recipe exactly as written except that I added some chopped celery at the same time I was sautéing the onion. That gave it an additional depth and chunk. Excellent and extremely tasty soup!
Stacy Lawler
Sooo good! I’ve never made potato soup before but this was so delicious!!! Also was very simple to make !
Frances evelyn Melendez
Easy instruction, accessible ingredients. Bacon is key, saved for last to top off my soup. Love this!
Joy Walters
Sooo good! Some work but worth it!
Lynn Rooks
Very good soup. Try again with maybe a variation, add celery, carrots.
Malindaaurand261
super easy and delicious
Amber M
so I was in the mood for potato soup and wanted a really good recipe I saw the good reviews and thought I would give it a chance it did not disappoint at all it is truly very yummy I did add some summer sausage at my husband’s request and it still turned out absolutely delicious. saving this recipe for sure .
Erin
Hands down the best potato soup recipe I’ve ever made or tasted!!
Beverly Edgmon
I think I will add celery after the garlic.
Lynda Tasler
Can this be made in advance and frozen?
Sam
I don’t recommend freezing it as it could separate when frozen.