An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
3 Tablespoons butter (unsalted or salted will work)
1 medium yellow onion (chopped (about 1.5 cup/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” (this was about 6 Large potatoes for me/1.15kg))
4 cups chicken broth ((945ml))
2 cups milk ((475ml))
⅔ cup heavy cream ((155ml))
1 ½ teaspoon* salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder**
⅔ cup sour cream ((160g))
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
Categories
Soup
Cuisine
American
Steps
Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
Allow soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Nutitrion
Serving Size: 1 serving
Calories: 521 kcal
Carbohydrates: 47 g
Protein: 12 g
Fat: 32 g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 87 mg
Sodium: 1326 mg
Sugar: 7 g
Reviews
BF on 2026-06-15 (5 stars): The best potato soup recipe I’ve tried. 100% recommended!!
IRENE HARRIS on 2026-06-14 (5 stars): This turned out amazing. I did make a minor tweak. I used a bit of powdered chicken buillion in place of salt. It gave it the extra flavor I was looking for. I like my potato soup chunky, so I used the mini and small cube inserts on my veggie chopper. The smaller cubes broke down as they cooked quicker, so as I stirred it they naturally gave it that smoother potato base instead of having to blend it. My family loved it.
Anna on 2026-06-08 (5 stars): This is the ONLY potato soup I make. My (picky) daughter-in-law loves it. She wants me to make some for her at work, but would need to use a crockpot. How would you recommend accomplishing that with this delicious recipe?
Jennifer Shaffer on 2026-06-07 (5 stars): I used my own dry canned potatoes and I only boiled long enough to thicken the soup. Maybe 4 minutes? It worked perfectly. I used 3 pints of mini diced potatoes. As I like extra tater-y 😊
Danielle on 2026-05-29 (5 stars): Best potato soup I’ve ever had. 10/10 on the first try. Will never be able to order potato soup in public again without being disappointed.
