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).
]
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.
Mike
This is the best potato soup recipe ever! I’ve made it about 5 times (and just finished making it again a few minutes ago). My family absolutely loves it! Thanks so much!
Sam
I am so glad everyone enjoyed it so much, Mike! 🙂
Anja Knepper
Delicious! Might be one of the best soups I have ever made.
Sugar Spun Run
Thank you so much, Anja! I am so happy to hear how much you enjoyed it. 🙂
Elizabeth
Followed the recipe exactly, and it turned out amazing! My husband declared this the best potato soup he’s ever eaten in his entire life. Thank you for such a great recipe! This is going into our rotation for sure this winter.
Sugar Spun Run
That is wonderful to hear, Elizabeth! I am so glad that it was a hit! Thanks for trying my recipe. 🙂
Jocelyn A
Super creamy. My family loved it
Sugar Spun Run
I am so happy that everyone loved it, Jocelyn! Thank you for commenting. 🙂
Chris
My brother in law makes your potato soup for us every month. Yes the best potato soup I have ever had. Thankyou!
Sugar Spun Run
Thank you so much, Chris! I am so glad that everyone has enjoyed it. 🙂
Michelle
This recipe is for 6 servings. How big are the servings?
Sugar Spun Run
Hi, Michelle! I usually divide this between 6 people, it is roughly 2 cups. 🙂
Michelle
Perfect! Thank you!
KH
I modified it a bit and it was delicious! I used soymilk with some lemon juice in place of the milk and cream, turkey bacon, and plain Greek yogurt in place of sour cream. I also added several spices like oregano, poultry seasoning, garlic powder, onion powder, and Dash table blend (for some celery seed flavor because I didn’t have any). I used an electric hand mixer in the pot I cooked the soup in so I didn’t have to get my blender dirty, and it did the job quite well. The added cheddar when serving made it perfect. Will make again!
Sugar Spun Run
I am so happy to hear that it turned out so well. Thanks for commenting and for trying my recipe. 🙂
Marie Wheatley
Delicious! I have never liked my potato soup but I love this one. Easy to make, creamy and savory. We added ham because we had leftover ham we needed to use. Very good recipe. Will be making this soup again!
Sugar Spun Run
I am so glad that your family enjoyed it, Marie! Thanks for trying my recipe. 🙂
Lex
tastes great! However, I find it easier to boil the potatoes beforehand and mash them enough to have some chunks, and add them to the soup.
Sugar Spun Run
I am glad that you enjoyed the soup, Lex! 🙂
GiGi
This soup is the best!!!!!! Thank you for sharing 😃
Sugar Spun Run
I am so glad that you enjoyed it, GiGi! Thanks for commenting. 🙂
Dianne Alward
Definitely the best cream of potatoe soup I have ever tried… absolutely DELICIOUS 😋. I rate it 5⭐️’s plus!!!
Sugar Spun Run
Thank you for trying my recipe, Dianne! I am happy that you enjoyed it! Thank you for the 5-star review! 🙂
Kelly Hodges
The BEST potato soup I have ever had/ made. So delicious!
Sugar Spun Run
Thank you, Kelly! I am so glad that you enjoyed it! 🙂
Amanda
Is putting half the soup in a blender necessary?
Sugar Spun Run
Hi, Amanda! Pureeing some of the potatoes helps give the soup a creamy texture. If you like a chunkier soup, it is not necessary. 🙂
Diana L O'Connor
I made this but using 2 cups heavy cream and 1 cup skim milk and 2/3 cup plain yogurt instead of sour cream. Simply because skim just wasn’t going to cut it and I didn’t have sour cream. I served it in bread bowls and it was delicious!! Thank you for the recipe.
Sugar Spun Run
I am so happy that it turned out well for you and that you enjoyed, Diana! 🙂
Brian
Another win win recipe!!! Thank you sam!
Sugar Spun Run
I am so glad that you enjoyed it, Brian! Thanks for commenting and for trying my recipe. 🙂