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!
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fixing to try this out..I’m confident it will turn out perfect
This is quite literally the best soup I’ve ever made and it might never get dethroned. This is literally magic. The most perfect creamiest soup. I used GF flour so I want to let people know that it came out perfect. Will be making this soup all the time.
Thanks for letting us know about using gluten free flour! I was coming to the comments to see if anyone had… what brand did you use?
I used Robin Hood! It’s a blend of Rice Flour, Potato Starch, Pea Fibre, Tapioca Starch, Xanthan Gum. Hope this helps!
I haven’t used gluten free flour but I used cornstarch! (Celiac disease here) to the same measurements above and it was PERFECT 🤩
can this soup be frozen?
Hi Linda! I don’t recommend it as it could separate. 🙁
The soup was amazing! I had my oldest grandson and his girlfriend over for dinner. His girlfriend requested potato soup and I had never made one. Having scrolled through many recipes, I decided upon this one. Absolute perfection. We all loved it. Thank you.
Can I make this soup a day before then place in a crockpot to warm the next day?
Hi Marina! I think that should work just fine. 🙂
Very very good! Followed the recipe exactly!
My family loves this soup, I make it all winter long. DELICIOUS
Umm…YUM!!!
GREAT comfort food recipe!! The only deviation I made was adding an extra tsp. of garlic.
Once dished, we squeezed a little bit of fresh lemon in our bowls, which added a great flavor boost. 😉
absolutely delicious 😋
What I see in this recipe is only a Super Bowl Champion. Thank you for this winner.
This stuff is sick!!! What I mean to say is I can eat it until I’m sick😂, Might just be the best tator soup I’ve ever had and I’m an old cuss, 65 years old. I made half of this recipe for two of us ate darn near all of it. A+ rating from us.
This is the best potato soup recipe I’ve found. I’ve made it numerous times and everyone loves it. Thanks
I made this tonight for the first time and it was absolutely delicious the only thing I changed was I couldn’t find ancho chili powder so I used smoke paprika and cumin and it was delicious!
Very good! I didn’t have ancho chili powder and couldn’t find in my store, so I just used chili powder. My husband likes spice so I decided to try it. Might use more or try to find the ancho chili next time. Wish I had an immersion blender but I do not so I just used my blender, a bit messy, but did achieved the result. It was good, hearty and will save for future. I didn’t have straight cheddar so I used fiesta cheese. Sharp cheddar might have given more depth. Overall great potato soup and will make again.
I used a smasher instead of the blender. I think it worked just as good. don’t have to big of chunks but also it is creamy and thick
This is the best potato soup recipe I’ve ever had I make it all the time…
I have been using this recipe for years, it’s my go-to potato soup recipe!
Delicious recipe and easy to make!!