Looking for a bowl of pure comfort? This potato soup recipe delivers a rich, creamy texture and unbeatable flavor that’s earned rave reviews and even fan mail! Packed with tender potatoes, smoky bacon, and a velvety broth, this potato soup recipe is simple yet loaded with goodness. Whether it’s a chilly day or you just need a hearty meal, this dish will warm you up and keep you coming back for more. Let’s dive into why it’s a must-try!
Why You’ll Love This Recipe
- Irresistibly Creamy: A blend of milk, cream, and sour cream makes this potato soup recipe ultra-smooth.
- Big Flavor: Bacon and a hint of ancho chili powder elevate every spoonful.
- Easy to Make: This potato soup recipe comes together with basic ingredients and minimal effort.
- Customizable: Top it with your favorites for a personalized touch.
Tools Needed
To whip up this cozy potato soup recipe, you’ll need a few kitchen staples. Missing anything? Visit Our Shop for quality tools!
- Large Pot or Dutch Oven: Perfect for even cooking and simmering.
- Wooden Spoon: Great for stirring and mixing ingredients smoothly.
- Immersion Blender: Key for pureeing half the soup to creamy perfection (or use a regular blender).
- Knife and Cutting Board: Essential for chopping onions and potatoes.
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
- Shredded cheddar cheese
- Sour cream
- Chopped chives
Directions
- Cook the Bacon: Heat a large pot or Dutch oven 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 and stir until smooth, creating a creamy foundation for your potato soup recipe.
- Add Potatoes and Liquids: Add 2 pounds of chopped potatoes, 4 cups chicken broth, 2 cups milk, and 2/3 cup heavy cream. Stir in 1 ½ teaspoons salt, 1 teaspoon black 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 heat to a simmer and cook for 30 minutes more.
- Puree Half the Soup: Using an immersion blender, puree about half the soup for a creamy texture, leaving some chunks. (Or transfer half to a blender, puree, and return to the pot.)
- Finish and Serve: Stir in 2/3 cup sour cream and the reserved bacon. Simmer for 15 minutes, then ladle into bowls and add optional toppings. Enjoy your potato soup recipe!
Expert Tips For Perfect Potato Soup Recipe
- Even Potato Cuts: Keep pieces uniform (1-inch max) for consistent cooking.
- Don’t Drain Bacon Grease: It’s the flavor base for this potato soup recipe.
- 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
- Overpureeing: Blend only half the soup to keep some texture in your potato soup recipe.
- Undercooking Potatoes: Ensure they’re tender before simmering longer.
- Skipping Bacon: It’s key for depth—don’t omit it unless swapping for a substitute.
- Not Adjusting Seasoning: Taste and tweak salt or chili powder before serving.
Variations
- Veggie Add-In: Stir in carrots or celery with the onions for extra flavor.
- Cheesy Twist: Mix in cheddar cheese for a richer potato soup recipe.
- Spicy Kick: Use more ancho chili powder or add cayenne.
- Vegetarian: Skip bacon, use veggie broth, and sauté in extra butter.
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 this potato soup recipe (without sour cream) for up to 3 months. Add sour cream after thawing and reheating.
FAQs
1. Can I use a different potato for this potato soup recipe?
Yes, Russets work too, but Yukon Golds give a creamier 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 heavy cream?
Yes, use extra milk or sour cream, though it won’t be as rich.
4. Why is my potato soup recipe 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. Blend, add creams, and heat through.
6. What’s the best topping for this potato soup recipe?
Extra bacon and cheddar are classics, but chives add a fresh pop!
Conclusion
This potato soup recipe is the ultimate comfort food—creamy, flavorful, and easy to whip up any night of the week. With its smoky bacon base, tender potatoes, and luxurious finish, it’s a crowd-pleaser that’ll earn you five-star reviews at home. Make this potato soup recipe soon and savor the cozy deliciousness—you won’t be disappointed! Happy cooking!
