Creamy, cozy, and packed with flavor, The Ultimate Potato Soup Recipe is the perfect comfort food for chilly evenings or lazy Sunday dinners.
Loaded with bacon, tender potatoes, and rich cream, this one-pot wonder balances indulgence and simplicity in every spoonful.
Creamy Comfort: Key Ingredients in The Ultimate Potato Soup Recipe
- Gold potatoes – These waxy spuds break down beautifully when cooked, giving the soup its signature creamy base without becoming too starchy.
- Bacon – Crisped to perfection, bacon adds smoky depth and a savory crunch that makes this soup truly unforgettable.
- Yellow onion – Sautéed until golden and tender, onion builds a flavorful foundation that enhances the richness of the broth.
- Garlic – Just a few cloves add aromatic warmth and round out the savory profile of this dish.
- Chicken broth – Adds umami and body, supporting the potatoes while preventing the soup from becoming too heavy.
- Heavy cream and milk – The dairy duo creates a luscious, velvety consistency that coats the palate with every bite.
- Sour cream – Swirled in at the end, it provides a tangy contrast to the richness and boosts the creamy texture.
How to Make This Cozy Classic
Start by browning the bacon until crispy, then set it aside and cook onions in the flavorful drippings. Add garlic, followed by a sprinkling of flour to form a roux.
Toss in the potatoes and pour in the broth, milk, and cream. Simmer until the potatoes are tender and blend half of the soup for that perfect mix of creamy and chunky textures.
Return everything to the pot, stir in sour cream and the reserved bacon, then let it all mingle over a gentle simmer. Top with cheddar, more bacon, or chives for an irresistible finish.
Tips for the Best Potato Soup Ever
For the creamiest texture, puree only half the soup—you’ll keep the integrity of the potato chunks while achieving a velvety base. If you’re after a completely smooth bowl, blend the entire batch in stages.
Choose gold potatoes for their creamy texture and mild flavor, which pair beautifully with smoky bacon. Taste as you go when adding salt, especially if your broth is already seasoned.
Feel free to experiment with toppings—sharp cheddar, crispy shallots, or a dash of hot sauce add wonderful dimension. A touch of ancho chili powder deepens the flavor without overpowering the comforting essence of the dish.
Storing and Reheating Leftovers Like a Pro
Let any leftover soup cool to room temperature before transferring it to an airtight container. Refrigerate for up to 4 days, and reheat gently on the stovetop, stirring frequently to maintain its smooth texture.
To freeze, skip the sour cream during initial prep, then stir it in fresh when reheating. Freeze portions in freezer-safe containers for up to 3 months, thawing overnight in the fridge before warming up on the stove.
Potato Soup Recipe
Ingredients
- ⅓ cup all-purpose flour 42g
- 2 ½ lbs gold potatoes peeled and cut into 1-inch pieces (approx. 6 large potatoes or 1.15kg)
- 1 teaspoon ground black pepper
- ⅔ cup sour cream 160g
- 3 Tablespoons butter unsalted or salted
- ¼ – ½ teaspoon ancho chili powder
- 4 cups chicken broth 945ml
- 1 ½ teaspoons salt*
- 2 cups milk 475ml
- 6 slices uncooked bacon chopped
- 3 large garlic cloves minced
- ⅔ cup heavy cream 155ml
- 1 medium yellow onion finely chopped (approx. 1.5 cups or 200g)
- Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon
Instructions
- Place the chopped bacon into a large soup pot or Dutch oven over medium heat and cook until crisp and browned. Remove bacon pieces and set them aside, reserving the rendered fat in the pot.
- Melt butter in the pot with the bacon fat, then add the chopped onion and cook until softened, about 3 to 5 minutes.
- Stir in the minced garlic and cook briefly until aromatic, roughly 30 seconds.
- Evenly dust the contents with flour and stir to form a smooth mixture; use a whisk if necessary to break up clumps.
- Incorporate the diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Mix thoroughly.
- Increase the heat to bring the mixture to a boil, then cook until the potatoes yield easily to a fork, about 10 minutes.
- Lower the heat to a simmer. Carefully remove and puree approximately half of the soup—around 5 cups—using a blender or an immersion blender until smooth.
- Return the pureed portion to the pot and stir in the sour cream and reserved bacon.
- Let the soup simmer for an additional 15 minutes before serving.
- Garnish with extra sour cream, cheddar cheese, bacon bits, or chives as desired.
Notes
Begin with ¼ teaspoon of ancho chili powder if unfamiliar, and increase according to preference.
For a fully smooth texture, puree all the soup in batches; however, retaining some potato chunks offers a satisfying contrast in consistency.