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!
Kim says
I have made this 1 time and my husband LOVES it! He keeps asking when I’m going to make it again!
Sugar Spun Run says
I LOVE IT, Kim! I am so glad that you both enjoyed it. So, when are you going to make it again?! lol 😉
Stacy says
This has become my go to potato soup recipe! It’s the best one out of many I’ve tried! Everyone loves it! I’ve made with and without the ancho chili powdered, both are delicious! Thank you for sharing it, it’s perfect comfort food!
Sugar Spun Run says
I am so glad that you have enjoyed the soup, Stacy! Thank you for trying my recipe and for commenting. 🙂
Tina says
Love it. Made it with adding 2chopped carrots
Thank you for sharing
Sugar Spun Run says
I am so glad that you enjoyed the soup, Tina! Thank you for trying my recipe and for commenting. 🙂
Dones Williams says
I’ve made this recipe 5 times and it never gets old. I get so excited for the finished product. Thank you!
Sugar Spun Run says
FIVE TIMES?!!!! That is amazing, Dones. I am so glad that this recipe has become a new family favorite. Thank you so much for commenting, I greatly appreciate the feedback. 🙂
Cassandra Delapp says
I cannot tell you how many times I’ve made this. It’s quick and so easy and most importantly filling, especially if you’re on a budget. My family of 8 loves it so much. The only complaint is that I never make enough for 3rds! This is the perfect comfort food. I’ll be tripling the recipe tonight. Thank you for sharing an amazing easy recipe ❤️
Sugar Spun Run says
I am so glad that this recipe has become a family favorite of yours, Cassandra! Thank you so much for trying my recipe and for commenting. I hope that you have plenty of leftovers this go around. 🙂
Alicia says
Followed the recipe and this turned out delicious! Husband and teenage boys both raved about it. Thank you!
Sugar Spun Run says
I am so glad that the soup was such a hit with your family, Alicia! Thank you for trying my recipe! 🙂
Amber says
Would love to make this but with current supply would need to use a combo of russet and gold potatoes- would that work?
Sugar Spun Run says
Hi, Amber! Yes, that will be fine. Enjoy! 🙂
Tina says
Love it. Made it with adding 2chopped carrots
Thank you for sharing
Sugar Spun Run says
I am so glad that you enjoyed it, Tina! 🙂
Clowdia says
This soup is delicious. My Dad loved it. I accompanied the soup with homemade Irish soda bread made with bread flour. It’s was perfect for a cold, Spring evening.
Sugar Spun Run says
I am so glad that you enjoyed the soup, Clowdia! Thank you for trying my recipe. 🙂
Laura says
We’re all gonna need that soda bread recipe Clowdia 🙂
Clowdia says
I found the recipe on Instagram by thestayathomechef.
Cheyenne says
I’m planning on making this tonight- it sounds SOOOOOO good! Do you know if it can be canned using mason jars? Like in a hot bath or pressure canner?
Sugar Spun Run says
Hi, Cheyenne! I am happy to hear that you will be trying my recipe tonight. I do not have experience with canning so I can not provide you with any recommendations. I reviewed my comments and no one else has tried this either. Sorry that I can not be of more help. Enjoy! 🙂
Tina says
Try 1 jar and see how it goes
Heather Graham says
My fiancée had three bowls! He said it was one of the best soups he’s ever eaten (I’ll agree).
I didn’t have nacho powder so I substituted chipotle chili powder and a quarter of a teaspoon of red chili flakes.
AMAZING. My new go-to potato soup recipe. Thank you!!!
Sugar Spun Run says
Three bowls, that is awesome, Heather! I am so glad that you both enjoyed the soup. Thank you for trying my recipe. 🙂
Kim says
I just made it! My house smells wonderful and it tastes super delish!
Sugar Spun Run says
The smell of this soup in your kitchen is delightful for sure. Thank you so much for trying my recipe, Kim, I am glad you enjoyed it! 🙂
Jen says
I made this… it was easy & everyone loved it ❤
Sugar Spun Run says
I am so glad that the soup was a hit, Jen! Thanks for trying my recipe! 🙂
Emily says
This is the best potato soup I’ve ever made/had! Is a family favorite in my house, and when there are leftovers they don’t last more than a day. Such a simple recipe but the flavor is just amazing!
Sugar Spun Run says
I am so glad that this recipe has become a family favorite in your home, Emily! Thank you so much for commenting. 🙂
Kristie says
It tastes great! Thanks for the awesome recipe.
Sugar Spun Run says
Thank you so much for trying this recipe, Kristie! I am so glad that you enjoyed it! 🙂
C.D. says
Great recipe!!! The soup turned out perfect and using the immersions blender on a portion of the soup was genius. Thanks for sharing. It was a huge hit with the family.
Sugar Spun Run says
I am so glad that everyone enjoyed it, C.D. Thanks for trying my recipe and for the feedback. 🙂