Name: The Ultimate Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 strips bacon, cut into small pieces; 3 tablespoons butter (unsalted or salted); 1 medium yellow onion, chopped (about 1.5 cups / 200g); 3 large garlic cloves, minced; 1/3 cup all-purpose flour (42g); 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes / 1.15kg); 4 cups chicken broth (945ml); 2 cups milk (475ml); 2/3 cup heavy cream (155ml); 1 1/2 teaspoons salt; 1 teaspoon ground pepper; 1/4 - 1/2 teaspoon ancho chili powder; 2/3 cup sour cream (160g); Shredded cheddar cheese; Chives; Additional sour cream; Additional bacon pieces

If you’re craving comfort food that warms you up from the inside out, then you’ve got to try The Ultimate Potato Soup Recipe. It’s creamy, flavorful, and so easy to make—I can’t wait to share all my tips so you nail it on your first try!

potato soup - A white bowl filled with a thick, creamy soup that is pale yellow in color. On top, there are small bits of crispy reddish-brown bacon pieces scattered around, bright orange shredded cheese pieces, and vivid green chopped scallions spread evenly. There are also a few dollops of white sour cream and a light dusting of brown seasoning sprinkled across the surface. The bowl rests on a blue and white striped cloth with a piece of brown bread at the edge. The background is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make The Ultimate Potato Soup Recipe
Top Tip
How to Serve The Ultimate Potato Soup Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
The Ultimate Potato Soup Recipe

Why You'll Love This Recipe

Potato soup isn’t just any soup—when done right, it’s pure magic in a bowl. This isn’t a run-of-the-mill recipe; it’s crafted with layers of flavor and the perfect balance of creaminess and chunkiness that makes it so irresistible. Let me tell you why I’m obsessed with it.

Rich and Creamy Texture: The combination of milk, heavy cream, and sour cream makes the soup perfectly velvety without being too heavy.
Flavor Explosion: Crispy bacon, sautéed onions, garlic, and a hint of ancho chili powder bring unexpected depth to the classic potato soup.
Chunky Yet Smooth: Part of the soup is pureed while some chunks remain, giving you the best of both worlds with a satisfying bite.
Super Easy to Make: I promise, even if you’re new to cooking, this recipe is straightforward and forgiving—perfect for weeknight dinners.

potato soup - Two white bowls filled with creamy white soup are shown from above. Each bowl has a layer of shredded orange cheddar cheese sprinkled on top, mixed with small pieces of crispy brown bacon and chopped green onions. The soup's surface is smooth and thick, with a few specks of brown seasoning scattered lightly. Both bowls have a gold spoon with a branch-like handle resting inside. Around the bowls, there are small pieces of bread with a golden crust placed on a white marbled surface with a striped cloth underneath one bowl. Some cheese and green onion bits are scattered on the surface nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in The Ultimate Potato Soup Recipe brings its own special magic—whether it’s the smoky bacon or the creamy dairy mix—and together they create a soup that tastes way fancier than the effort it takes.

potato soup - Flat lay of fresh golden potatoes peeled and diced, crisp raw bacon strips in a rich reddish-brown hue, a medium yellow onion with its papery skin partially peeled to reveal pale layers, three plump garlic cloves with smooth white skins, vibrant green chives with slender stalks, a small pile of shredded bright orange cheddar cheese, a dollop of creamy white sour cream with a glossy texture, and a small heap of deep reddish-brown ancho chili powder, all beautifully arranged with natural spacing and soft natural light highlighting their colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Bacon: Adds salty, smoky goodness that balances the softness of the potatoes perfectly.
Butter: Helps sauté the onions and garlic until fragrant and sweet without burning.
Yellow onion: Offers a mild sweetness and depth, essential for that savory base.
Garlic: Just a touch to brighten the flavors without overpowering the dish.
All-purpose flour: Acts as a thickener, making the soup luscious and creamy.
Gold potatoes: They hold their shape well and have a natural buttery flavor that enhances the soup’s texture.
Chicken broth: Adds savory umami and keeps the soup light—homemade or store-bought both work!
Milk and heavy cream: This combo creates that perfect creamy mouthfeel without being too greasy.
Salt and pepper: Essential for seasoning and bringing out all the flavors.
Ancho chili powder: Just a hint adds subtle warmth and depth—a little twist that makes this soup unique.
Sour cream: Stirred in at the end for tangy creaminess and richness.
Cheddar cheese, chives, and extra bacon (optional): Classic toppings that turn this soup into a full-on comfort feast.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This recipe is like a blank canvas. I love to tweak it based on what I have on hand or how rich I want my soup. Feel free to make it your own—you’ll find that a few simple swaps can make it even better for your tastes.

Variation: When I want a bit of extra texture, I toss in some cooked diced carrots or celery with the onions for a subtle veggie twist.
Dietary modification: Use vegetable broth instead of chicken broth to make it vegetarian, and swap heavy cream with coconut cream for a dairy-free version that still feels indulgent.
Spice level: You can dial up the ancho chili powder or add a pinch of cayenne if you like a little kick.
Make it heartier: Stir in cooked sausage or shredded rotisserie chicken for a protein boost that makes this soup dinner-worthy.

Step-by-Step: How I Make The Ultimate Potato Soup Recipe

Step 1: Cook Bacon to Crispy Perfection

Start by cooking the bacon pieces in a large Dutch oven over medium heat. I like to keep stirring them around so they cook evenly and get nice and crispy without burning. When they're done, scoop them out and set aside—but don’t toss out the bacon fat! It's pure flavor gold that we'll use next.

Step 2: Sauté Onions and Garlic Until Tender and Fragrant

Add butter to the bacon fat and melt it down. Toss in your chopped yellow onions and cook them gently for 3 to 5 minutes until they’re soft and just starting to get those sweet caramelized edges. Then, add minced garlic and cook for about 30 seconds—you’ll instantly smell the difference.

Step 3: Create the Base with Flour and Potatoes

Sprinkle the flour evenly over the onion-garlic mixture and stir continuously. This step is key to making a smooth, creamy soup base—if you see any lumps, don’t be shy to break them up with your whisk or spoon. Then add in the diced gold potatoes, stirring them through to coat with the seasoned butter and flour mix.

Step 4: Add Your Liquids and Season Well

Pour in the chicken broth, milk, and heavy cream, then season with salt, pepper, and ancho chili powder. Give everything a good stir, then bring it all to a boil. Once boiling, lower the heat and simmer until the potatoes are tender when poked with a fork—about 10 minutes. This is the moment when the flavors really start to come together.

Step 5: Blend Half the Soup for That Perfect Texture

Here’s where you can personalize the texture. I like to carefully scoop out about half the soup (around 5 cups) into a blender and puree it until smooth. This thickens the soup and leaves delightful potato chunks behind. If you have an immersion blender, that works like a charm too! Just take care—not to overdo it, unless you prefer it totally creamy.

Step 6: Stir in Sour Cream and Bacon, then Simmer

Return the pureed soup to the pot, add the sour cream and crispy bacon pieces, and mix gently. Let it all simmer together for about 15 minutes—this final step melds the flavors beautifully and thickens the soup just right.

Top Tip

After cooking this soup countless times, I’ve learned a few tricks that really make a difference. Trust me, these are game changers!

Salt Smartly: Broth can vary in saltiness, so start with less salt and taste as you go—you can always add more but can’t take it out once it’s in.
Don’t Rush the Sauté: Give your onions time to soften and develop sweetness; it’s the flavor base that sets this soup apart.
Blend with Care: Puree just half the soup to get that perfect creamy texture with chunks; totally smooth works too but you’ll miss the bite!
Use a Sharp Knife: Dicing potatoes into uniform pieces ensures they cook evenly so no mushy or undercooked bits surprise you.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

I love topping my bowl with a generous handful of shredded cheddar cheese, a dollop of sour cream, crispy bacon bits, and fresh chopped chives. The colors and textures really elevate the experience and make every spoonful extra special.

Side Dishes

Classic crusty bread or warm garlic baguettes pair beautifully with this soup to soak up every bit of the creamy goodness. Sometimes, I serve it alongside a crisp green salad with a tangy vinaigrette to balance the richness.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls, which always impress guests and add a fun twist. You can also drizzle a little chili oil or sprinkle smoked paprika on top for a pop of color and flavor.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftover soup to airtight containers and keep it in the fridge—it stays fresh for up to 3 days. Just remember that potatoes tend to absorb flavors over time, so it might taste even better the next day!

Freezing

I’ve frozen this soup successfully when I wanted to prep ahead. Use freezer-safe containers and leave some room for expansion. When thawing, I recommend slow overnight defrosting in the fridge to maintain texture and flavor.

Reheating

Reheat gently on the stovetop over low to medium heat, stirring often to prevent sticking or scorching. If it thickens too much, just add a splash of milk or broth to loosen it back up—the soup will be just as creamy as when it was fresh.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe dairy-free?

Absolutely! Substitute the milk and heavy cream with coconut milk or almond milk, and use dairy-free sour cream alternatives. Keep in mind the texture might vary slightly, but the flavor will still be delicious.

What kind of potatoes work best for this soup?

Gold potatoes are my go-to because they hold their shape well and have a naturally creamy texture. Yukon Gold or similar varieties work perfectly for achieving that balance of creaminess and chunkiness.

Can I prepare this soup in advance?

Yes! This soup actually tastes great the next day after the flavors have had time to meld. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

How do I avoid a grainy texture in the soup?

Make sure to cook the flour into the butter and onions well before adding the liquids. Also, blending half the soup adds creaminess. Using an immersion blender helps break down any lumps for a smooth finish.

Final Thoughts

Honestly, The Ultimate Potato Soup Recipe is one I keep coming back to because it hits all the right notes—comforting, creamy, and with little bursts of smoky bacon flavor. It’s the kind of dish you want on hand when you need some serious comfort food without stress. Give this recipe a try and I bet it’ll become a favorite in your kitchen too!