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.
Nancy
Would flavor change much is vegetable broth is substituted for the chicken broth?
Sam
Hi Nancy! It will certainly change the flavor, but if that’s what you prefer it will certainly work. 🙂
Katie
I’ve made this previously and loved it! Is there a way to make it in a crock pot though?
Sam
I’m so glad you’ve enjoyed it so much, Katie! Unfortunately with the different steps involved, I’m not sure it would work well in a crock pot. You could always make it and then transfer to a crock pot if you’d like. 🙂
Carrie Douglas
Best potato soup recipe ever. I didn’t have to blend it because the soup was thick enough. Towards the end I added about a cup or frozen peas. This is a delicious soup.
Beth Anne
I made this for the first time tonight and was so impressed with it that I had to come leave a comment to thank you. I’ve tried several potato soup recipes and haven’t been satisfied with them. Something always seemed just not right. I adjusted the spices to our family’s tastes, and measured the ancho chili power with my heart, and this one came out perfectly. Can’t wait to make it again.
Amber
Phenomenal! My whole family loves it including my picky 8 year old! This is our second time making it and it will stay in the rotation! Thank you!
Regina Castoe
Can you use russet potatoes instead of gold?
Sam
Sure thing! 🙂
Jess
Best potato soup recipe I’ve ever made
Felecia Wagstaff
This was my first time making potato soup and my family loved it!
P jones
I’ve been making this exactly as stated for awhile-it’s a keeper! The ancho gives it a wonderful flavor.
Nancy
very good
Larissa Tominaga
10/10 what a great recipe! It’s going on my recipe book! Love it! Very delicious!
Barbara Ann
Yummy 😋 love the soup do you recommend freezing leftovers?
Sam
Hi Barbara Ann! I actually don’t recommend freezing it as the cream could separate out upon freezing. 🙁
maria
omg this is THE soup to make. Chefs kiss :*
Julianne
This was so incredibly delicious! My 82 year old mom and I each had 2 bowls. I do not eat bacon – my mom was a good sport and said ok let’s just skip it then. She wasn’t expecting it to taste like much without the bacon but her and I both agreed that it was fabulous. We also used almond milk since that is all we had. Thank you for a great recipe!!
Jana
This is an amazing recipe! The only thing I didn’t have was the correct chili so I substituted with a small dash of regular chili powder. I will be getting the correct one for the future. Lovely soup. Make some!