Craving ultimate comfort? This creamy potato soup recipe is your answer! It offers a rich, velvety texture combined with savory flavors that will warm you from the inside out. With simple ingredients and mostly one-pot preparation, you can create a hearty, delicious meal the whole family will adore. Get ready to enjoy a truly satisfying experience with this classic dish.
Why You’ll Love This Potato Soup
- Rich & Velvety: Every spoonful boasts a luxuriously creamy, smooth texture that melts in your mouth.
- Savory Goodness: Crispy bacon bits and optional cheesy toppings elevate this simple soup to gourmet status.
- One-Pot Simplicity: Most of the cooking happens in a single pot, making cleanup incredibly easy.
- Ultimate Comfort: It is the perfect meal for chilly evenings, providing warmth and a cozy feeling.
- Family Favorite: This hearty and satisfying potato soup recipe consistently earns rave reviews from everyone.
The Best Creamy Potato Soup
Ingredients
Equipment
Method
- Step 1: Dice the potatoes into even 1-inch pieces. Chop the onion and mince the garlic.
- Step 2: In a large Dutch oven, cook the bacon over medium heat until crisp. Remove bacon and set aside, leaving the fat in the pot.
- Step 3: Add butter and chopped onion to the pot. Sauté until onions are tender (3-5 minutes). Stir in garlic and cook 30 seconds more.
- Step 4: Sprinkle flour over the onions and garlic, stirring for 1 minute. Gradually whisk in chicken broth and milk to form a smooth base. Add heavy cream, potatoes, salt, pepper, and ancho chili powder.
- Step 5: Simmer until potatoes are fork-tender (about 10 minutes). Blend half the soup until smooth using an immersion blender, then stir it back into the pot.
- Step 6: Stir in sour cream and reserved bacon. Simmer for 15 more minutes. Adjust seasoning to taste and serve hot with toppings.
Notes
Ingredients
- 6 strips uncooked bacon, cut into small pieces
- 3 Tablespoons unsalted or salted butter
- 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
Notes & Substitutions
You have flexibility with this potato soup. For potatoes, Yukon Gold or Russet work well if gold potatoes are unavailable. Adjust salt based on your broth; low-sodium broth allows more control. Swap milk for half-and-half or non-dairy alternatives like unsweetened almond or oat milk, though the richness will vary. For bacon, try diced ham, smoked sausage, or vegetarian bacon bits. Ancho chili powder adds a subtle smoky depth, but paprika works as a milder substitute.
Equipment
You will need a large Dutch oven or a heavy-bottomed soup pot for this recipe. A good quality whisk ensures a smooth roux. For blending, an immersion blender is incredibly convenient, but a standard blender works just as effectively. Make sure to have a sharp knife and cutting board for prepping vegetables.
Instructions
1. Prep Ingredients
First, dice your potatoes into even, 1-inch pieces. Uniformity ensures even cooking for this comforting potato soup recipe. Chop the yellow onion and mince the garlic. Measure out all your liquids, flour, and seasonings to ensure a smooth cooking process.
2. Cook Bacon and Aromatics
Place the 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 with a slotted spoon and set it aside, reserving the rendered fat in the pot. Add the butter and chopped onion to the pot, cooking over medium heat until the onions are tender, about 3-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
3. Build the Soup Base
Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for one minute, creating a smooth roux that will thicken your soup. Gradually whisk in the chicken broth, followed by the milk, ensuring no lumps form. Add the heavy cream, diced potatoes, salt, pepper, and ancho chili powder. Stir all ingredients well to combine everything.
4. Simmer and Thicken
Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cook until the potatoes are fork-tender, which usually takes about 10 minutes. Remove approximately half of the soup from the pot (about 5 cups) to a blender and puree until completely smooth. Alternatively, use an immersion blender directly in the pot. Return the pureed soup to the pot and stir thoroughly to combine with the remaining chunky portion.
5. Finish and Serve
Stir the sour cream and reserved crispy bacon pieces into the soup. Allow the soup to simmer gently for an additional 15 minutes, which helps it thicken further and allows the flavors to meld beautifully. Taste the soup and adjust seasonings as needed, adding more salt or pepper if desired. Ladle the hot soup into bowls and top generously with shredded cheddar cheese, fresh chives, and a dollop of extra sour cream. Enjoy your homemade creamy potato soup recipe!
Pro Tips & Troubleshooting
- Potato Consistency: Dice potatoes uniformly to ensure they cook evenly. This prevents some pieces from being mushy while others are still hard.
- Creaminess Control: For a smoother soup, puree more of the soup mixture. For a chunkier texture, blend less. An immersion blender offers easy control.
- Flavor Depth: The ancho chili powder provides a unique, smoky flavor. Adjust the amount to your preference; start with ¼ teaspoon and add more for intensity.
- Prevent Scorching: When simmering, especially with dairy, stir the soup frequently. This prevents the bottom from scorching and sticking, ensuring a smooth result.
- Adjusting Thickness: If your soup is too thick, thin it with a little extra broth or milk. If it is too thin, create a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) and stir it into the simmering soup until thickened.
- Avoid Curdling: To prevent sour cream from curdling, temper it first. Mix a small amount of hot soup into the sour cream before stirring the mixture back into the main pot. Never boil soup after adding sour cream or heavy cream.
Serving, Storage, & Variations
Serving Suggestions
Serve this delightful creamy potato soup hot. Classic toppings include shredded cheddar cheese, fresh chives, extra crispy bacon bits, and a dollop of sour cream. Pair it with warm, crusty bread or cornbread for dipping. A simple green salad or a light sandwich makes a perfect side dish to complete your meal.
Storage Instructions
Allow any leftover potato soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw frozen soup in the refrigerator overnight before reheating. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave until warmed through.
Variations
- Cheesy Broccoli Potato Soup: Stir in 1-2 cups of steamed broccoli florets and an extra cup of shredded cheddar cheese during the final simmer.
- Loaded Baked Potato Soup: Load up on toppings! Add extra cheese, green onions, and even some small roasted potato chunks for a true baked potato experience.
- Spicy Potato Soup: For a kick, add diced jalapeños with the onions or a pinch of cayenne pepper with the seasonings.
- Vegetarian/Vegan Option: Replace bacon with smoked paprika or liquid smoke for flavor. Use vegetable broth and plant-based milk and heavy cream alternatives. Omit sour cream or use a vegan sour cream substitute. This transforms it into a delicious vegetarian potato soup recipe.
Nutrition
Enjoy this rich and comforting potato soup recipe. The nutritional values can vary slightly based on specific ingredients and brands used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 450 kcal |
| Total Fat | 28g |
| Saturated Fat | 16g |
| Cholesterol | 85mg |
| Sodium | 780mg |
| Total Carbs | 38g |
| Dietary Fiber | 4g |
| Total Sugars | 9g |
| Protein | 15g |
Disclaimer: Nutritional information is an estimate based on ingredients and cooking methods.
FAQ
What kind of potatoes are best for potato soup?
Yukon Gold or Gold potatoes are ideal because they offer a creamy texture when cooked and don’t get overly starchy. Russet potatoes also work well for a heartier, thicker consistency in your potato soup recipe.
Can I make this potato soup vegetarian or vegan?
Yes, easily! Use vegetable broth instead of chicken broth, and substitute dairy products with plant-based milk, cream, and sour cream alternatives. You can also skip the bacon or use a vegetarian bacon substitute.
Can I freeze leftover potato soup?
You can definitely freeze this soup! Ensure it cools completely before freezing in airtight containers for up to two to three months. Thaw it in the refrigerator overnight for best results.
How do I prevent the milk/cream from curdling?
Avoid boiling the soup once you have added the milk, heavy cream, or sour cream. Keep it at a gentle simmer and temper any cold dairy by mixing a little hot soup into it before adding it to the main pot.
My soup is too thick/thin. How can I fix it?
If your soup is too thick, simply whisk in a bit more chicken broth or milk until it reaches your desired consistency. For a thinner soup, create a cornstarch slurry (cornstarch mixed with cold water) and stir it into the simmering soup to thicken it gradually.
Conclusion
This creamy potato soup recipe is more than just a meal; it is a warm embrace in a bowl. Its simple steps and comforting flavors make it an absolute winner for busy parents and beginner cooks alike. Whether you are seeking a hearty weeknight dinner or a cozy weekend treat, this recipe delivers every time. Give it a try and discover your new favorite homemade soup!
For more insights into different potato types and their culinary uses, especially in creamy soups, refer to this guide on best potatoes for soups and stews.
