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!
Its so good!
Hello our small town stores don’t sell ancho chilli powder can I I just use regular chilli powder?
That will work just fine. 🙂
Best potato soup ever, now hubby wants weekly… spoiled man
Could you use gluten free flour as a substitute to make it celiac friendly? Or would it change the consistency.
I haven’t tried it but I think it could work. 🙂
Best potato soup I’ve made! I also added matchstick carrots and some celery. Really good and filling. This will definitely be my go to potato soup!! Can this soup be frozen?
I’m so glad you enjoyed it so much, Debbie! I would be hesitant to freeze this soup because the cream could separate out.
I made this soup. It’s so delicious, but I’m a household of just 2. So, I canned the rest into pint sized jars.
If you don’t mind me asking, How do you can the leftovers?
This recipe is fantastic. Thanks so much for sharing it. The only adjustments I made was doubling the garlic (standard for me) and I left out the bacon. Not because I didn’t want it in there, I just didn’t have any. So if you’re wondering if it’s good without, yes!
Make this!
I’m so glad you enjoyed it so much, Mark! 🙂
Can you do this in the crockpot?
Hi Samantha! It may be a little difficult because of the different steps required here.
First time making this version. The best ever! I will continue to use it!
I’m so glad you enjoyed it so much, Helen! 🙂
This was the best potato soup I’ve ever made. My family of 10 gobbled it up and the family experiencing COVID that I shared it with loved it as well. Thanks!
How many servings does one batch make?
About six. 🙂
I had my sister over the other day when I made this and she loved it. The next day my dad called me and asked for my famous potato soup recipe haha. This is by far the best potato soup I’ve ever made.
I’m so glad everyone enjoyed it so much, Jennifer! 🙂
Everything I wanted a potato soup to be. A big hit with my 95 year old dad.
I’m so glad everyone enjoyed it so much, Jennifer! 🙂
It was good!!!! I feel as if it was too peppery with 1 teaspoon. I would’ve went lighter on the pepper but it was yummy either way! Just too spicy 🤣
Agreed..best potato soup I’ve made and I always thought my mother-in-law was the best!!
I’m so glad you enjoyed it so much, Nancy! 🙂
ABSOLUTELY DELICIOUS!! This recipe will be my go to for potato soup!!
I did not alter it! It is a great recipe. I loved it so much that I made it for work and people wanted the link.
I’m so glad you enjoyed it so much, Brandi! 🙂
Okay, hands down the best potato soup we have ever made! Soooo yummy!