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Potato Soup Recipe

Creamy Potato Soup

This creamy potato soup recipe is the ultimate comfort food that can be made in just one pot in 30 minutes. Loaded with crispy bacon, tender potatoes, and rich cream, it's perfect for cold days and busy weeknights. The secret to the perfect texture is pureeing only half the soup, giving you both creaminess and satisfying potato chunks.
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Prep Time 15 minutes
Cook Time 30 minutes
Simmering Time 15 minutes
Total Time 1 hour
Servings: 8 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 521
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 6 strips bacon uncooked, cut into small pieces
  • 3 tablespoons butter unsalted or salted
  • 1 medium yellow onion chopped (about 1.5 cups)
  • 3 large garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2.5 pounds gold potatoes peeled and diced into pieces no larger than 3/4 inch
  • 4 cups chicken broth
  • 2 cups milk
  • 2/3 cup heavy cream
  • 1.5 teaspoons salt adjust to taste
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon ancho chili powder start with 1/4 tsp, add more to taste
  • 2/3 cup sour cream
Optional Toppings
  • shredded cheddar cheese for topping
  • fresh chives chopped, for topping
  • extra sour cream for topping
  • extra bacon pieces for topping

Equipment

  • Large Dutch Oven or Soup Pot
  • Immersion Blender or Regular Blender
  • Whisk
  • Cutting board
  • Sharp knife

Method
 

  1. 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.
  2. 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.
  3. Add minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent burning.
  4. Sprinkle the flour over the ingredients in the pot and stir until smooth, creating a roux. Use a whisk if needed to eliminate lumps.
  5. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine all ingredients.
  6. 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.
  7. 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.
  8. Return the pureed soup to the pot. Add sour cream and reserved bacon pieces, stirring well to combine.
  9. Allow the soup to simmer for 15 minutes before serving to let flavors meld and achieve the perfect consistency.
  10. Serve hot, topped with shredded cheddar cheese, fresh chives, additional sour cream, and extra bacon pieces as desired.

Notes

Potato Tips: Cut potatoes into uniform pieces no larger than 3/4 inch for even cooking. Gold potatoes work best for creamy texture.
Blending Safety: Always let hot soup cool slightly before blending. An immersion blender is safer and easier than transferring to a regular blender.
Seasoning: Start with less salt and adjust to taste, as the amount needed varies depending on your broth brand.
Ancho Chili Powder: This adds amazing depth without heat. Start with 1/4 teaspoon and taste before adding more.
Storage: Store leftovers in the refrigerator for up to 3 days. The soup may thicken when cold - add milk or broth when reheating.
Make It Lighter: Use half-and-half instead of heavy cream for a lighter version that's still delicious.