Nothing beats a warm bowl of creamy potato soup on a cold day. This simple potato soup recipe delivers comfort food at its finest. With crispy bacon, tender potatoes, and rich cream, it’s the perfect meal for busy weeknights.
I’ve been making this soup for years, and it never fails to satisfy. My family requests it every time the weather turns chilly. The best part? You can make it in just one pot in 30 minutes.
Why This Potato Soup Recipe Works
This recipe creates the perfect balance of creamy texture and chunky potatoes. The secret lies in pureeing only half the soup. This technique gives you smooth creaminess while keeping satisfying potato pieces.
The bacon adds smoky flavor that makes this soup special. Cook it first to render the fat, then use that fat to build flavor in the soup base.
Ingredients You’ll Need
For the soup:
- 6 strips bacon, cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
- 2.5 pounds gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1.5 teaspoons salt
- 1 teaspoon ground pepper
- 1/4 teaspoon ancho chili powder
- 2/3 cup sour cream
For toppings:
- Shredded cheddar cheese
- Fresh chives
- Extra sour cream
- Crispy bacon pieces
How to Make Potato Soup
- Cook the bacon Place bacon pieces in a large Dutch oven over medium heat. Cook until crispy and browned, about 5 minutes. Remove bacon and set aside, leaving the fat in the pot.
- Build the base Add butter and chopped onion to the bacon fat. Cook for 3-5 minutes until onions soften. Add garlic and cook for 30 seconds until fragrant.
- Add flour Sprinkle flour over the ingredients and stir until smooth. This creates a roux that will thicken your soup.
- Add remaining ingredients Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
- Cook the potatoes Bring the mixture to a boil. Cook for about 10 minutes until potatoes are fork-tender.
- Create the creamy texture Reduce heat to simmer. Remove about half the soup (roughly 5 cups) and puree it in a blender until smooth. Return the pureed soup to the pot.
- Finish the soup Add sour cream and reserved bacon pieces. Stir well and simmer for 15 minutes before serving.
Pro Tips for Perfect Potato Soup
- Cut potatoes evenly. Dice your potatoes into pieces no larger than 3/4 inch. Keep them similar in size so they cook evenly.
- Don’t skip the ancho chili powder. This ingredient adds amazing depth without heat. Start with 1/4 teaspoon and taste before adding more.
- Puree carefully. Hot soup can be dangerous in a blender. Let it cool slightly, and never fill the blender more than halfway.
- Use an immersion blender. This tool makes pureeing safer and easier. You can blend right in the pot without transferring hot soup.
- Add bacon last. Don’t puree the bacon with the soup. Add it back after blending for the best texture.
Serving and Storage
This recipe serves 8 people generously. Top each bowl with shredded cheese, fresh chives, a dollop of sour cream, and extra bacon.
Store leftover soup in the refrigerator for up to 3 days. The soup may thicken when cold. Add a splash of milk or broth when reheating.
Why Gold Potatoes Work Best
Gold potatoes create the creamiest texture in this recipe. They break down slightly during cooking, which helps thicken the soup naturally. Russet potatoes work too, but they may make the soup grittier.
Make It Your Own
This basic potato soup recipe is perfect for customization. Add corn for sweetness, or throw in some diced ham instead of bacon. You can also add different herbs like thyme or rosemary.
For a lighter version, use half-and-half instead of heavy cream. The soup will still be delicious and creamy.
The Perfect Comfort Food
This creamy potato soup recipe proves that simple ingredients can create something extraordinary. With tender potatoes, crispy bacon, and rich cream, every spoonful delivers pure comfort.
The one-pot method makes cleanup easy, and the 30-minute cook time means you can have this soup ready for dinner tonight. Whether you’re feeding a crowd or meal prepping for the week, this potato soup recipe delivers every time.
Try this recipe the next time you need something warming and satisfying. Your family will thank you for it.
Creamy Potato Soup
Ingredients
Equipment
Method
- Place bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until bacon is crispy and browned, about 5 minutes. Remove bacon pieces and set aside, leaving the rendered fat in the pot.
- Add butter and chopped onion to the bacon fat in the pot. Cook over medium heat for 3-5 minutes until onions are tender and translucent.
- Add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
- Sprinkle the flour over the ingredients in the pot and stir until smooth, creating a roux. Use a whisk if needed to eliminate lumps.
- Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine all ingredients.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to medium and cook for about 10 minutes until potatoes are fork-tender.
- Reduce heat to simmer. Carefully remove approximately half of the soup (about 5 cups) and transfer to a blender. Puree until smooth. Caution: Hot soup can be dangerous in a blender – let it cool slightly and never fill the blender more than halfway. Alternatively, use an immersion blender directly in the pot.
- Return the pureed soup to the pot. Add sour cream and reserved bacon pieces, stirring well to combine.
- Allow the soup to simmer for 15 minutes before serving to let flavors meld and achieve the perfect consistency.
- Serve hot, topped with shredded cheddar cheese, fresh chives, additional sour cream, and extra bacon pieces as desired.