Skip to content 
Welcome to this classic comfort food that truly warms the soul. This creamy potato soup recipe delivers a hearty, rich, and incredibly satisfying experience perfect for any meal. It’s an easy, crowd-pleasing dish that combines simple ingredients into something extraordinary. Whether for a cozy family dinner or entertaining guests, this ultimate creamy potato soup is the ideal choice.
Prep: 20 min | Cook: 30 min | Serves: 8
Why You’ll Love This Potato Soup
You’re about to discover your new favorite creamy potato soup! This recipe brings together incredible flavors and textures that make it truly special. It’s perfect for busy parents and beginners looking for a simple yet delicious meal.
- Unforgettable Creamy Texture: Indulge in a velvety smooth soup with tender potato chunks.
- Deep, Savory Flavors: Each spoonful offers a rich, satisfying taste from perfectly balanced seasonings.
- Quick and Straightforward Preparation: Follow easy steps for a delicious meal in just 50 minutes.
- Adaptable for Various Tastes: Easily customize toppings and add-ins to suit your preferences.
- Ultimate Comfort Food: Nothing beats a warm bowl of this hearty soup on a chilly day.
Ingredients
Gather your ingredients for this comforting potato soup recipe. Fresh, quality components are key to developing the best flavors. This list ensures you have everything needed to create a truly delicious pot of soup.
- 6 strips uncooked bacon, cut into small pieces
- 3 Tablespoons butter (unsalted or salted)
- 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” (about 6 large potatoes/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)
- Optional Toppings: Shredded cheddar cheese, chives, additional sour cream, and bacon bits
Notes & Substitutions
Choosing the right ingredients makes all the difference in a delicious homemade potato soup. You have great options to customize this recipe to your taste or dietary needs.
For potatoes, Gold potatoes provide a naturally creamy texture without becoming gummy. You can also use Russet potatoes for a starchier soup or Yukon Gold for a slightly sweeter flavor. For more information on choosing the right spud for your soup, EarthFresh offers a helpful guide on types of potatoes for soup.
Feel free to swap chicken broth for vegetable broth to make the base vegetarian. For dairy modifications, use half-and-half instead of milk and heavy cream for a lighter option, or use plant-based milk and cream alternatives for a dairy-free version. If you prefer no bacon, skip it or use smoked ham or a plant-based bacon alternative. Ancho chili powder adds a subtle smoky depth; smoked paprika is a great alternative if you don’t have it.
Equipment
Having the right kitchen tools makes preparing this potato soup recipe a breeze. You likely already own most of these essential items.
- Large Dutch oven or a sturdy soup pot
- Sharp knife and a reliable cutting board
- Standard measuring cups and spoons
- Immersion blender or a standard blender
- Whisk for smooth thickening
Instructions
Follow these simple steps to create a delicious and satisfying potato soup recipe. This method ensures a perfectly creamy and flavorful result every time.
- Cook Bacon: Place bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until the bacon is crisp and nicely browned. Remove the cooked bacon pieces and set them aside, leaving the rendered fat in the pot.
- Sauté Aromatics: Add the butter to the pot with the bacon fat. Add the chopped yellow onion and cook over medium heat for 3-5 minutes until the onions are tender and translucent. Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant.
- Thicken Base: Sprinkle the all-purpose flour evenly over the cooked ingredients in the pot. Stir continuously until it forms a smooth paste, or a roux. Use a whisk if needed to remove any lumps and ensure a smooth base for your potato soup.
- Add Liquids & Potatoes: Add the diced gold potatoes to the pot. Pour in the chicken broth, milk, and heavy cream. Season the mixture with salt, ground pepper, and ancho chili powder. Stir everything well to combine all the ingredients.
- Simmer Potatoes: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to a simmer. Cook the soup for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Blend Soup: Carefully remove approximately half of the soup from the pot to a standard blender. Puree until completely smooth. Alternatively, use an immersion blender directly in the pot, blending about half of the soup until smooth. This creates a creamy texture while retaining some potato chunks.
- Finish Soup: Return the pureed portion of the soup to the pot with the remaining chunky soup. Stir in the sour cream and the reserved cooked bacon pieces. Mix everything thoroughly until well combined.
- Serve: Allow the soup to simmer gently for an additional 15 minutes before serving. Ladle the hot soup into bowls. Top with additional sour cream, crispy bacon, shredded cheddar cheese, or fresh chives as desired. Enjoy this comforting potato soup!
Pro Tips & Troubleshooting
Master your homemade potato soup with these expert tips and tricks. They help ensure perfect results and prevent common issues.
For consistent cooking, dice your potatoes into uniform pieces, no larger than 1 inch. This ensures they all cook at the same rate. Prevent dairy from curdling by tempering the sour cream; mix a small amount of hot soup into the sour cream first, then stir it back into the pot. Adjust the soup thickness to your preference; for a thicker soup, cook a bit longer or mash more potatoes; for thinner, add more broth or milk. Don’t over-blend all the soup; retaining some potato chunks adds wonderful texture and makes this a true creamy potato soup. Always taste and season your soup to perfection before serving, adjusting salt and pepper as needed.
Serving, Storage & Variations
This versatile potato soup recipe is perfect for many occasions. Knowing how to serve, store, and vary it will enhance your cooking experience.
Serving Suggestions
Serve this delightful potato soup with some crusty bread for dipping, perfect for soaking up every drop. Top each bowl generously with shredded cheese, fresh chives, and extra crispy bacon bits. For a complete meal, pair your soup with a simple side salad dressed with a light vinaigrette.
Storage Instructions
Refrigerate any leftover creamy potato soup in an airtight container for 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring occasionally. Freezing this soup is possible, but be aware that dairy can sometimes separate upon thawing, affecting the texture. If freezing, allow the soup to cool completely before transferring to freezer-safe containers for up to 2-3 months.
Variations
Get creative with your potato soup! For a vegetarian or vegan adaptation, simply use vegetable broth and plant-based milk/cream. Boost the vegetable content by adding diced carrots, celery, or corn along with the potatoes. Experiment with different cheese types like smoked gouda, Monterey Jack, or even pepper jack for a spicy kick. For a spicier version, increase the ancho chili powder or add a pinch of cayenne pepper to taste.
Nutrition Information
This homemade potato soup recipe offers a satisfying meal, with general nutritional values based on the ingredients used. Please note these figures are approximate for homemade dishes.
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 450-550 kcal |
| Total Fat | 30-40g |
| Saturated Fat | 15-20g |
| Cholesterol | 80-100mg |
| Sodium | 600-800mg |
| Carbohydrates | 30-40g |
| Fiber | 3-5g |
| Sugars | 5-8g |
| Protein | 12-15g |
These are estimated values. Actual nutritional content can vary based on specific brands and exact portion sizes.
Frequently Asked Questions (FAQ)
You have questions about this potato soup recipe, and we have answers! Here are some common inquiries to help you master this comforting dish.
- Can I make potato soup ahead of time? Yes, you can absolutely make this soup a day in advance. The flavors often deepen overnight, making it even more delicious.
- What are the best potatoes for soup? Gold potatoes are ideal for this creamy potato soup as they provide a smooth texture without becoming gummy. Russet or Yukon Gold potatoes also work wonderfully.
- Can potato soup be frozen? While you can freeze it, dairy-based soups like this may separate when thawed. Thaw slowly in the refrigerator and reheat gently, stirring well.
- How do I thicken potato soup more? If your soup is too thin, you can simmer it longer to reduce, or create a small slurry of cornstarch and water, then whisk it into the simmering soup.
- Is this recipe gluten-free? No, as written, this recipe uses all-purpose flour. To make it gluten-free, substitute the flour with a gluten-free all-purpose flour blend or cornstarch.
Conclusion
This creamy potato soup recipe is a true culinary hug in a bowl, perfect for any season. Its rich flavors, comforting texture, and straightforward preparation make it an instant family favorite. You’ll love adding this classic potato soup to your regular meal rotation. We encourage you to try this simple recipe and experience the warmth and satisfaction it brings. Share your creations in the comments below, and most importantly, enjoy every delicious spoonful!
Equipment
- Dutch oven or soup pot
- Cutting board
- Sharp knife
- measuring cups and spoons
- immersion blender or blender
- whisk
Ingredients
- 6 strips uncooked bacon, cut into small pieces
- 3 tbsp butter (unsalted or salted)
- 1 medium yellow onion, chopped (about 1.5 cup/200g)
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour (42g)
- 2.5 lbs gold potatoes, peeled and diced (about 6 large/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- 1.5 tsp salt
- 1 tsp ground pepper
- 1/4–1/2 tsp ancho chili powder
- 2/3 cup sour cream (160g)
- Optional Toppings: shredded cheddar cheese, chives, extra sour cream, bacon bits
Instructions
- Place bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until crisp and browned. Remove bacon and set aside, leaving fat in the pot.
- Add butter to the pot with the bacon fat. Sauté the chopped onion for 3–5 minutes until translucent. Stir in garlic and cook for 30 seconds.
- Sprinkle flour over the onion mixture. Stir continuously until a smooth roux forms. Whisk to avoid lumps.
- Add diced potatoes, chicken broth, milk, and heavy cream. Season with salt, pepper, and ancho chili powder. Stir to combine.
- Bring to a boil over medium-high heat. Reduce to simmer and cook for 10 minutes until potatoes are fork-tender.
- Blend about half the soup using a standard or immersion blender until smooth, then return it to the pot.
- Stir in sour cream and reserved bacon. Mix well and let simmer for another 15 minutes.
- Serve hot, topped with cheddar, chives, extra bacon, and sour cream as desired.
