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!
Treat yourself to a FREE E-BOOK!
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
- 2/3 cup heavy cream 155ml
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- 1/4 - 1/2 teaspoon ancho chili powder**
- 2/3 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!
John S. says
Made this and wow thank you. Best homemade potato soup I’ve had. This will be a rainy day meal a lot. With the way things are with the world it makes for such a great comfort food. Thank you for the smiles and great feelings. Really need those things on a day like today.
Sugar Spun Run says
I am so glad that you enjoyed the soup, John! Thank you so much for trying my recipe! 🙂
Norma says
Your Creamy potatoes soup is an amazing receip. Thank you so much for sharing.
Sugar Spun Run says
I am so glad that you enjoyed the soup, Norma! 🙂
Carol says
While looking for something satisfying with limited sources available in the cupboard I came upon this recipe. What a great find!
This recipe is easy and delicious. I adapted it using all purpose potatoes, plain almond milk, no heavy cream or ancho chilie and light sour cream.
Sugar Spun Run says
I am so glad that you stumbled across this recipe and even with the substitutions it turned out perfect for you, Carol! Thank you so much for trying my recipe and for commenting. 🙂
DONNA PIECZYNSKI says
Made this last night for dinner and entire family loved it. Great flavors definitely will save and make again. Thank you!!!
Sugar Spun Run says
I am so glad that the soup was a hit with your family, Donna! Thank you for trying my recipe! 🙂
Emily says
Today marks the second time I’ve made this soup! I consider it a staple now in my cold weather/comfort food category of dinner ideas! It reminds me of the potato soup I ate as a kid! The first time I made it there was zero left overs! Today’s batch is still on the stove! The first time I made it in the crock pot! I don’t blend any of mine up, I cut some chunks smaller than others and so by the time the bigger chunks are done the smaller ones have basically puréed themselves naturally lol! I’ve also left the skins on because I love the extra texture the skins add (I rarely peel potatoes) thank you for this recipe!! <3
Sugar Spun Run says
I am so glad that the recipe has made it into your cold-weather food rotation and your family has loved it, Emily! Thanks for commenting and sharing. 🙂
Christy Cross says
This recipe looks good, but I do not have sour cream on hand. Would you recommend increase the amount of milk and/or heavy cream or leaving it out all together?
Sugar Spun Run says
Hi, Christy! You will be fine to leave it out. I hope that you enjoy it. 🙂
Maggie says
Extremely good and easy to make. Will recomend.
Sugar Spun Run says
Thank you so much, Maggie! I am so glad that you enjoyed it! 🙂
Catherine Shupe says
What kind of immersion blender do you use couldn’t find the link lol?
Have tried this but I will soon !
Sugar Spun Run says
Hi, Catherine! Here is the link to the Immersion Blender that I use and love. Keep me posted on how the soup turns out when you try it. 🙂
Yvonne says
Was great made no changes have tried other recipes my husband and I loved it
Sugar Spun Run says
I am so glad that you both enjoyed the soup, Yvonne! Thank you so much for commenting. 🙂
Mark says
This soup is delicious. I used beef stock instead of chicken stock and cayenne pepper instead of ancho because thats what I had. I made a double batch and it turned out great. Thanks for the recipe.
Sugar Spun Run says
Thank you so much, Mark! I am so glad that you enjoyed the soup and it turned out so well even with the substitutions. Thanks for commenting. 🙂
Teresa Kamper says
I’ve made potato soup using dozens of recipes over the years and my family stated that this was by far the favorite. It’s a keeper.
Sugar Spun Run says
Hooray! I am so glad that this has become the family’s favorite, Teresa! Thank you so much for sharing, I am glad that it was such a hit! 🙂
Corrina D says
Made this soup and my family absolutely loved it! Definitely adding this to our favourites
Sugar Spun Run says
I am so glad that this recipe has now made it into your family’s rotation. I am so glad that everyone enjoyed it, Corrina! 🙂
Nick says
Just made this Soup and it was delicious. Very easy to make, the only thing I would recommend is only puree a 1/4 of the pot. We like ours a little chunkier.
Sugar Spun Run says
I am so glad that your family enjoyed the soup, Nick! Thanks for the feedback, I appreciate it! 🙂
Amy says
Super easy and delicious! I didn’t have ancho chili seasoning so I subbed chipotle chili and it was perfect!
Only question I have is, how big is a serving size for the listed calories. I feel like I made way more than 6 servings.
Sugar Spun Run says
Hi, Amy! I am so glad that you enjoyed the soup. I will do a better job of measuring it next time and including specifics, but my best guess is 1 serving is approximately 2 cups. 🙂
Elaine says
Thank you for the video and the recipe. It’s yummy!
Sugar Spun Run says
Thank you so much for trying it, Elaine. I am so glad that you enjoyed the soup! 🙂
James from philly says
This was a very good soup no changes to the ingredients but used no flour and baked half the potatoes then purée with an immersion blender.
End result a great soup.
Sugar Spun Run says
I am so glad that you enjoyed it, James! Thank you for sharing your method with us. I appreciate the feedback. 🙂