Nothing beats a warm bowl of creamy potato soup on a chilly day. This classic comfort food combines tender potatoes with rich, velvety broth and savory bacon for an irresistible meal that’s ready in just 30 minutes. Whether you’re looking for an easy weeknight dinner or a cozy weekend meal, this potato soup recipe delivers maximum flavor with minimal effort.
Why This Potato Soup Recipe Works
This potato soup stands out because it balances creamy texture with chunky potato pieces, creating the perfect consistency. The secret lies in partially blending the soup while leaving some potato chunks intact, giving you the best of both worlds. Using gold or Yukon potatoes ensures they hold their shape better than russets, which tend to break down too much during cooking.
Ingredients You’ll Need
Main Ingredients
- 2.5 lbs gold or Yukon potatoes, peeled and diced into 1-inch pieces (about 6 large potatoes)
- 6 strips uncooked bacon, cut into small pieces
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
Liquid Ingredients
- 4 cups chicken broth
- 2 cups whole milk
- 2/3 cup heavy cream
- 2/3 cup sour cream
Seasonings
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 to 1/2 teaspoon ancho chili powder (optional)
Toppings
- Shredded cheddar cheese
- Fresh chives or green onions
- Extra bacon pieces
- Additional sour cream
Step-by-Step Instructions
Step 1: Cook the Bacon
Place bacon pieces in a large Dutch oven over medium-high heat and cook until crispy, about 5-10 minutes. Remove the bacon and set aside on paper towels, but keep about 1/4 cup of the bacon grease in the pot.
Step 2: Sauté the Aromatics
Add butter to the bacon grease and melt over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Step 3: Create the Base
Sprinkle the flour over the onion mixture and whisk continuously for 1-2 minutes to create a roux. This step is crucial for thickening your soup and preventing a floury taste.
Step 4: Add Potatoes and Liquids
Pour in the chicken broth while stirring to prevent lumps. Add the diced potatoes and bring the mixture to a gentle boil. Reduce heat and simmer covered for 15-20 minutes until potatoes are fork-tender.
Step 5: Add Cream and Finish
Stir in the milk and heavy cream, bringing the soup back to a simmer. For the perfect texture, use a potato masher to partially mash some potatoes directly in the pot, or transfer half the soup to a blender and purée until smooth before returning it to the pot. Stir in the sour cream and cooked bacon pieces. Season with salt and pepper to taste.
Pro Tips for Perfect Potato Soup
Gold, Yukon, or red potatoes maintain their shape better than russets, which tend to become too mushy. However, if you prefer an ultra-smooth soup, russets work beautifully.
The rendered bacon fat adds incredible depth of flavor to your soup base. For a vegetarian version, substitute with 1/4 cup melted butter.
Blend only half to two-thirds of the soup for a chunky-yet-creamy texture. Use an immersion blender for easier blending directly in the pot.
Taste and adjust salt, pepper, and other seasonings after adding all ingredients, as the bacon and cheese add saltiness.
Recipe Variations
Loaded Baked Potato Soup
Top your soup generously with extra shredded cheddar cheese, crispy bacon, sour cream, and chopped green onions for a loaded baked potato experience.
Simple Five-Ingredient Version
For an old-fashioned approach, use just potatoes, water, milk, butter, salt, and pepper. This stripped-down version highlights the natural potato flavor and makes an excellent base for customization.
Instant Pot Method
Add water, potatoes, butter, salt, and pepper to your Instant Pot and cook on high pressure for 10 minutes with quick release. Switch to sauté mode, drain excess water, stir in milk, and cook until thickened.
Storage and Reheating
Store leftover potato soup in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth if the soup has thickened too much. Note that dairy-based soups don’t freeze well, as the cream can separate upon thawing.
Serving Suggestions
Serve your creamy potato soup with crusty bread, dinner rolls, or garlic toast for dipping. A simple side salad with vinaigrette provides a fresh contrast to the rich, creamy soup. This recipe yields approximately 8 servings (3.5 quarts), making it perfect for family dinners or meal prep.
Nutritional Information
Each serving contains approximately 521 calories, making this a hearty and satisfying meal. The combination of protein from bacon, carbohydrates from potatoes, and healthy fats from dairy creates a well-balanced comfort food option.
