The Ultimate Potato Soup Recipe

Introduction

This Ultimate Potato Soup is creamy, comforting, and packed with rich flavors from crispy bacon and a hint of ancho chili powder. It’s a perfect dish to warm you up on chilly days and easy enough to make on any weeknight.

Ingredients

• 6 strips bacon, cut into small pieces (uncooked)
• 3 tablespoons butter (unsalted or salted)
• 1 medium yellow onion, chopped (about 1.5 cups / 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 teaspoons 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

Instructions

1. Step 1: Place bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until crisp and browned, then remove bacon and set aside, leaving the fat in the pot.
2. Step 2: Add butter and chopped onion to the pot and cook over medium heat until onions are tender, about 3-5 minutes.
3. Step 3: Add minced garlic and cook until fragrant, about 30 seconds.
4. Step 4: Sprinkle flour over the ingredients in the pot and stir until smooth, using a whisk if needed.
5. Step 5: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
6. Step 6: Bring the soup to a boil, then cook until potatoes are tender when pierced with a fork, about 10 minutes.
7. Step 7: Reduce heat to a simmer. Remove about half of the soup (roughly 5 cups) carefully and puree until smooth using a blender or an immersion blender.
8. Step 8: Return the pureed soup to the pot. Stir in sour cream and reserved bacon pieces.
9. Step 9: Let the soup simmer for an additional 15 minutes before serving.
10. Step 10: Serve topped with extra sour cream, bacon, shredded cheddar cheese, or chives if desired. Enjoy!

Tips & Variations

• For a vegetarian version, substitute vegetable broth and omit bacon or use smoked paprika for a smoky flavor.
• If you like a thicker soup, add a bit more flour in step 4 or reduce the broth slightly.
• An immersion blender makes pureeing the soup easier and less messy than transferring hot liquid to a blender.
• Add a pinch of cayenne pepper for extra heat instead of ancho chili powder.
• Use Yukon Gold or Russet potatoes for a creamy texture.

Storage

Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to prevent sticking. You can also freeze the soup for up to 2 months — thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, use dairy-free butter, milk alternatives like almond or oat milk, and omit the sour cream or replace it with a dairy-free sour cream substitute.

How do I prevent the soup from being too thin or too thick?

The soup’s thickness depends on the amount of flour and liquids used. Adjust by adding a little more flour for thickness or thinning with extra broth or milk if needed. Cooking time also affects thickness as the soup reduces during simmering.

The Ultimate Potato Soup Recipe

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★★★★★

4.6 from 86 reviews

A rich and creamy classic potato soup made with crispy bacon, tender gold potatoes, and a blend of dairy for ultimate comfort. This hearty soup is pureed to a smooth texture while retaining some chunky potato pieces, finished with sour cream and customizable toppings for a delicious meal perfect for any season.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Dairy

• 6 strips uncooked bacon, cut into small pieces
• 3 Tablespoons unsalted or salted butter
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese for topping (optional)

Produce

• 1 medium yellow onion, chopped (about 1.5 cup/200g)
• 3 large garlic cloves, minced
• 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes/1.15kg)
• Chives for topping (optional)

Pantry

• ⅓ cup all-purpose flour (42g)
• 4 cups chicken broth (945ml)
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder

Instructions

1. Cook the Bacon: Place bacon pieces in a large Dutch Oven or soup pot over medium heat. Cook until bacon is crisp and browned, then remove the bacon pieces and set aside, leaving the bacon fat in the pot.
2. Sauté Onions and Garlic: Add butter and chopped onion to the pot. Cook over medium heat until onions are tender, about 3-5 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
3. Add Flour: Sprinkle the flour over the cooked onions and garlic. Stir continuously until smooth and fully incorporated, using a whisk if necessary to avoid lumps.
4. Add Potatoes and Liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine all ingredients.
5. Boil until Potatoes are Tender: Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, approximately 10 minutes.
6. Puree Half the Soup: Reduce the heat to a simmer. Carefully remove about half of the soup (roughly 5 cups) into a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot to puree half of the soup.
7. Combine and Finish: Return the pureed soup back to the pot. Stir in the sour cream and reserved bacon pieces thoroughly.
8. Simmer: Let the soup simmer gently for 15 minutes to develop flavor and heat through.
9. Serve and Garnish: Ladle soup into bowls and top with additional sour cream, crispy bacon, shredded cheddar cheese, and chives as desired. Enjoy your comforting bowl of ultimate potato soup!

Notes

• When pureeing the soup, be careful of hot liquids to avoid burns.
• Adjust the amount of ancho chili powder to your spice preference for a subtle smoky heat.
• Using gold potatoes helps the soup maintain a creamy yet chunky texture.
• You can substitute chicken broth with vegetable broth for a vegetarian option, though this recipe includes bacon and dairy.
• Leftovers reheat well on the stovetop or in the microwave; you may need to add a splash of milk to loosen the soup after refrigeration.

Keywords: potato soup, creamy potato soup, bacon potato soup, comfort food, easy soup recipe