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.
Diana
This absolutely the best potato soup I’ve ever tasted! Easy to make too. Awesome!,
Sam
I am so glad you enjoyed it so much, Diana! 🙂
Maria Kreismer
Is their a good sub for heavy whipping cream. Car in shop. No ride and been wanting to make all week. Ty, it looks and sounds delicious!
Maria in NC
Sam
Hi Maria! You could use milk but I would use less because it’s much thinner. 🙂
Ashley
I look forward to trying this recipe this weekend!!!! So many great replies:) Potato soup is one of my top favorite soups!!!
Sam
I hope everyone loves it, Ashley! 🙂
Kevin Furey
Me and my family loved it! Some changes though. I doubled up on the bacon. Which caused me to double up on the flour. After that, it was getting a little too thick. So, another 8oz of stock and another teaspoon of ancho chili powder.
Delicious perfection! I topped it with shredded cheddar, bacon and chives. I forgot to reserve a little sour cream for garnish. It was sooo good!
I will surely make this again.
Thank you Ashley, for our delicious autumn meal!
Mark
Is it bad if I accidentally added the sour cream with the milk and broth?
Sam
It could separate but honestly I think you’ll be fine.
peggie roberson
AMEN
Jaime
Been looking for a recipe for a while now, that actually uses the heavy cream.
It turned out GREAT! My husband & my son (a picky eater) loved it. Thank you so much for sharing!
Sam
I am so glad everyone enjoyed it so much, Jaime! 🙂
Lindsay Ann
Can you make it without pureeing any of it? Like maybe just use more heavy cream instead?
Sam
Hi Lindsay! I wouldn’t try adding much more cream as it may start making the soup really really rich, but you could make it without pureeing any. It will just change the texture of the soup. 🙂
Lindsay Ann
I just made this for dinner! My parents loved it and it was so good!
Sam
I am so glad everyone enjoyed it so much, Lindsay! 🙂
Michele Brandt
Absolutely amazing!
Sam
Thank you so much, Michele! 🙂
Sherrie
I’ve made this twice now, and it is now my favorite potato soup recipe. Typically, I’ll tweak a recipe for our own tastes, but for this one, I don’t change a thing. Thank you for sharing!
Sam
I am so glad you enjoy it so much, Sherrie! 🙂
Doody
Yummy and plenty to share with friends
Barb
Outrageous!!
Yvonne
Very tasty, and easy to make.
Sam
I am so glad you enjoyed it so much, Yvonne! 🙂
Paulina
Amazing soup! Sam, you’re a saint for this one girlie
Sam
Thank you so much, Paulina! I am so glad you enjoyed it so much! 🙂
Wendy
Delicious soup! Makes a great lunch warmed u the next day too. Yummy!!
Sam
I’m so glad you enjoyed it so much, Wendy! 🙂
Tracy
Soooooooo GOOOOOOOD! I just made it!!!
Sam
I’m so glad you enjoyed it so much, Tracy! 🙂