Looking for the perfect comfort food to warm up your day? This potato soup recipe delivers a creamy, flavor-packed bowl of goodness that’s earned rave reviews and even fan mail! With crispy bacon, tender potatoes, and a velvety texture, this potato soup recipe is simple yet loaded with taste. Whether it’s a chilly evening or a casual dinner, this dish is sure to impress—here’s why it’s a must-try!
Why You’ll Love This Recipe
- Rich and Creamy: A blend of milk, cream, and sour cream makes this potato soup recipe irresistible.
- Big Flavor: Bacon and a hint of smoky spice elevate every spoonful.
- Easy to Make: Simple steps for a hearty soup in under an hour.
- Customizable: Top it your way with cheese, chives, or extra bacon.
Tools Needed
To whip up this delicious potato soup recipe, you’ll need these essentials. Missing something? Visit Our Shop for quality kitchen tools!
- Large Pot or Dutch Oven: Perfect for even cooking and simmering.
- Wooden Spoon: Ideal for stirring and blending ingredients smoothly.
- Knife and Cutting Board: Essential for chopping onions and potatoes.
- Immersion Blender: Key for pureeing half the soup to creamy perfection (or use a regular blender).
Ingredients
For the Potato Soup Recipe Base:
- 6 strips bacon, cut into bite-sized pieces
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced (about 1 heaping tablespoon)
- 1/3 cup all-purpose flour
- 2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
- 4 cups chicken broth
- 2 cups whole milk
- 2/3 cup heavy cream
- 2/3 cup sour cream
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- ¼–½ teaspoon ancho chili powder (or regular chili powder)
Optional Toppings:
- Extra bacon, crumbled
- Shredded cheddar cheese
- Chopped chives
- More sour cream
Directions
- Cook the Bacon: Place a large pot over medium heat. Add 6 strips of chopped bacon and cook until crisp, about 8–10 minutes. Remove bacon to a paper towel-lined plate, leaving the grease in the pot.
- Sauté Onion: Add 3 tablespoons butter and the chopped onion to the pot. Cook over medium heat until translucent, about 3–5 minutes.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant, stirring constantly.
- Thicken the Base: Sprinkle 1/3 cup flour over the mixture, stirring until smooth to create a creamy foundation for your potato soup recipe.
- Add Potatoes and Liquids: Add 2 pounds chopped potatoes, 4 cups chicken broth, 2 cups milk, and 2/3 cup heavy cream. Stir in 1 ½ teaspoons salt, 1 teaspoon pepper, and ¼ teaspoon ancho chili powder (adjust to taste).
- Boil and Simmer: Bring to a boil, stirring occasionally, and cook until potatoes are fork-tender, about 10 minutes. Reduce to a simmer and cook for 30 minutes more.
- Puree Half the Soup: Using an immersion blender (or regular blender), puree about half the soup for a rich, creamy texture, leaving some chunks for heartiness.
- Finish and Serve: Stir in 2/3 cup sour cream and the reserved bacon. Simmer for 15 minutes, then ladle into bowls and add your favorite toppings. Enjoy your potato soup recipe!
Expert Tips For Perfect Potato Soup Recipe
- Uniform Potato Cuts: Keep pieces 1-inch or smaller for even cooking in this potato soup recipe.
- Don’t Drain Bacon Grease: It adds unbeatable flavor—keep it in!
- Taste the Spice: Start with ¼ teaspoon ancho chili powder and adjust for your preference.
- Blend Carefully: Puree just half to balance creamy and chunky textures.
Servings and Timing
- Servings: 6–8
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
Common Mistakes to Avoid
- Overcooking Potatoes: Simmer gently after boiling to avoid mushy bits.
- Skipping the Flour: It’s key for thickening your potato soup recipe—don’t omit it.
- Burning Garlic: Cook it briefly to keep it fragrant, not bitter.
- Overblending: Puree only half for the best texture in this potato soup recipe.
Variations
- Veggie Twist: Add diced carrots or celery with the onion.
- Spicy Kick: Use hot chili powder or add cayenne for heat in your potato soup recipe.
- Lighter Option: Swap heavy cream for half-and-half.
- Cheesy Boost: Stir in cheddar before serving.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally.
- Freezing: Freeze the potato soup recipe (without sour cream) for up to 3 months. Add sour cream after reheating.
FAQs
1. Can I use red potatoes for this potato soup recipe?
Yes, but Yukon Golds are creamier—red potatoes work if left unpeeled for texture.
2. Is this potato soup recipe gluten-free?
Substitute flour with cornstarch (2 tablespoons) for a gluten-free version.
3. Can I skip the bacon?
Yes, use extra butter or olive oil for flavor in your potato soup recipe.
4. Why is my soup too thick?
Add more broth or milk to thin it out to your liking.
5. Can I make it in a slow cooker?
Yes, cook bacon first, then combine all ingredients (except cream and sour cream) on low for 6–8 hours, puree, and stir in dairy at the end.
6. What’s the best topping for this potato soup recipe?
Cheddar and bacon are classics, but chives add a fresh touch!
Conclusion
This creamy potato soup recipe is the ultimate comfort dish, blending smoky bacon, tender potatoes, and a luscious texture into a bowl of pure joy. It’s easy enough for weeknights yet special enough to earn five-star praise. Make this potato soup recipe your own with toppings, and enjoy a hearty meal that warms the soul. Grab your pot and dig in—you’ll love every bite!
