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A close-up of a creamy, loaded potato soup recipe, garnished with chives, cheese, bacon, and sour cream in a teal bowl on a speckled countertop.
wiame recipes

The Ultimate Creamy Potato Soup

Rich, velvety, and loaded with savory bacon, this ultimate creamy potato soup delivers the perfect bowl of comfort. With tender Yukon Gold potatoes, aromatic vegetables, and a touch of smoky spice, it’s a cozy, hearty dish ideal for cold evenings or comforting family dinners.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Base Ingredients
  • 6 strips bacon cut into small pieces
  • 3 tbsp butter unsalted or salted
  • 1 medium yellow onion chopped
  • 3 cloves garlic minced
  • 1/3 cup all-purpose flour
Potato & Liquid Mix
  • 2.5 lb Yukon Gold potatoes peeled and diced into 1-inch pieces
  • 4 cups chicken broth
  • 2 cups milk
  • 2/3 cup heavy cream
  • 1.5 tsp salt adjust to taste
  • 1 tsp ground black pepper
  • 1/4 tsp ancho chili powder adds smoky depth
Finishing Touches
  • 2/3 cup sour cream
  • shredded cheddar cheese for topping
  • chopped chives for garnish
  • extra cooked bacon bits optional topping

Equipment

  • Large Dutch Oven or Soup Pot
  • Cutting board
  • Chef's knife
  • Immersion or Standard Blender
  • Ladle
  • measuring cups and spoons

Method
 

  1. In a large Dutch oven, cook bacon pieces over medium heat until crisp. Remove and set aside, leaving fat in the pot.
  2. Add butter to the pot. Once melted, add onion and sauté until soft and translucent, about 5 minutes.
  3. Stir in minced garlic and cook for 30 seconds until fragrant.
  4. Sprinkle flour over the mixture and whisk to form a smooth roux. Cook for 1–2 minutes to remove the raw flour taste.
  5. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir to combine.
  6. Bring the soup to a boil, then reduce heat and simmer for about 10 minutes until potatoes are tender.
  7. Use an immersion blender (or remove half the soup to blend) and puree until smooth, leaving some chunks for texture.
  8. Return pureed soup to the pot. Stir in sour cream and reserved bacon. Simmer gently for another 15 minutes.
  9. Taste and adjust seasoning. Serve hot topped with cheddar cheese, bacon bits, and chives.

Notes

For a lighter version, substitute half-and-half for heavy cream or use vegetable broth for a vegetarian option. To avoid curdling, temper sour cream by mixing it with some hot soup before adding it in. Store leftovers in the refrigerator for up to 4 days and reheat gently on the stove with a splash of milk.