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.
Kerri
This was so, so good! My husband asked if it can go in our regular rotation. I realized too late I was out of milk, so I used oat milk instead and it was still so yummy. My 7 year old had 2 helpings so I call that a win!
Erin Caldwell
Absolutely the best soup I’ve had in a long time!
Tonia Lafave
So good! I do add celery and a little carrot ( that way I get more veggies in my diet). Plus I add cayenne pepper. I blend half of it as suggested. This soup is so good and easy! I make at least once per month. Oh sometimes I add some diced ham as well.
Melissa
This is the best potato soup I have ever had! My husband and I will definitely be having this at our table often. Thanks for the recipe!
Nita
First off-yum! I used what I had on hand:
1. 1 cup onion and 1/2 cup celery
2. Whole milk yogurt (for sour cream)
3. Smoked paprika powder (for ancho)
This will be my standard recipe. Thank you. Also, your video was perfect.😊
Patrice
My husband has made this twice and both times in was delicious! I recommend this recipe for the tater lovers out there. It’s even better the next day after the flavors have melded. Yummmm
Jay
Okay I didn’t have a vegetable peeler or a blender/immersion blender so I left the peels on the potatoes and used a potato masher once they were soft. the peels honestly worked for me because I also forgot to buy chives at the store and they added a nice crunch. Really good recipe even with the few alterations I made
Jesper Andersen
This is the best tasting potato soup I’ve made so far. I love the al dente potatoes in the soup, makes it out of this world. I will not look up another recipe as this is win win! I didn’t change anything in the recipe just blended half the soup.
Mariann
Having worked in a restaurant for 10 years that was known for its potato soup, I was skeptical to try this but it exceeded my expectations!! It was absolutely fabulous, will definitely be making again and again!
John
Made this for my Mom because she was craving potato soup and it came out so good! Followed the recipe exactly except I blended the whole pot because we wanted a creamy soap
Crystal
Tried ur recipe and it was absolutely delicious! When my mom asked for more I knew it was a hit!
Sam
This is so wonderful to hear, thank you so much for trying my recipe, Crystal!
Pam
This was a good soup, albeit very oniony 🙂 I didn’t do the blender or immersion blender to puree the soup, I just used a hand held old fashion potato masher and mashed away in the pot. The sour cream adds an interesting flavor and it also tempered the onion flavor.
Mary
So delicious I added extra bacon because 6 slices isn’t enough for me! Doubled the recipe too.
Regina
I made this tonight and it was absolutely delicious! Thanks so much for sharing!
Clay Black
Bright, personable and your recipe was spot on. Unlike so many others I never felt the need to alter to my taste. Great job