Article Introduction
This is the kind of soup that stops conversations. Creamy, smoky, and packed with chunky potatoes, crispy bacon, and just the right amount of spice, this is truly the ultimate potato soup recipe. It’s the kind of meal that makes you reach for a blanket and your favorite bowl, even if the sun’s still out. Whether you’re making it on a rainy Sunday or prepping for a cozy dinner, this recipe delivers everything you want from classic comfort food—without any shortcuts on flavor. Let’s start with the story behind the first time this soup simmered in my kitchen and why it never left.
A Soup That Solves Everything (Keyword-Dense Storytelling)
A Bowl Born from a Chilly Sunday
The first time I made this soup, it wasn’t planned. The fridge had a lonely bag of gold potatoes, some bacon, and not much else. Outside? Cold and gray. Inside? Everyone was cranky and hungry. I remembered a recipe scribbled on a sticky note—bits from my grandmother’s soup, bits I picked up from trial and error—and I started building something.
What came out of that Dutch oven was nothing short of a miracle: a creamy, flavorful, loaded potato soup that made everyone go quiet at first bite. It had richness from butter and cream, heartiness from the potatoes, smokiness from bacon, and a tiny kick from ancho chili powder.
Since then, this ultimate potato soup recipe has become my comfort card. It’s the soup I make when the world feels too loud, when someone’s under the weather, or when I just want to feel like I’m doing something right.
Why This Version Hits All the Right Notes
There are plenty of potato soup recipes out there. But this one nails the balance: half pureed for creamy texture, half chunky for body and bite. The sour cream adds tang. The bacon stays crisp by adding it last. And that hint of ancho chili powder? It brings a slow warmth you didn’t know you were missing.
It’s not just soup. It’s a complete meal in a bowl. And the best part? It reheats like a dream, which means this pot stretches into lunches and leftovers without losing flavor.
Prep, Sauté, and Build Flavor the Right Way
Start with the Bacon (Always)
The foundation of this soup is bacon—not just for the topping, but for the flavor it infuses throughout. Start by placing six strips of chopped bacon into a large Dutch oven or soup pot over medium heat. Let them sizzle and crisp up slowly. This step isn’t just about getting crunchy bacon; it’s about that golden fat left behind in the pot. That’s liquid gold.
Once crisp, remove the bacon with a slotted spoon and set it aside. Don’t drain the fat—you’ll use it in the next step to deepen the flavor of your base.
Onions, Garlic & Butter: The Holy Trio
Into that same pot, toss in three tablespoons of butter and one chopped yellow onion. Cook over medium heat until the onion softens and turns translucent—about 3 to 5 minutes. Add your garlic next. Just three large cloves, finely minced, are enough to give the soup a warm, aromatic base. Let it sauté for about 30 seconds, just until the garlic blooms.
Now sprinkle in the flour. This might feel like a small step, but it’s crucial. The flour blends with the fat to create a roux—thickening the soup naturally. Stir constantly until the mixture looks smooth and golden. A whisk helps here, especially if you want that velvety texture later on.
The soup’s depth starts right here. Don’t rush this stage—it sets up everything that comes next.
The Ultimate Potato Soup Recipe
Ingredients
- Ingredients
- 6 strips uncooked bacon cut into small pieces
- ▢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
Instructions
- Instructions:
- 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!
Notes
*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven’t used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it. Nutrition
Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg
The Heart of the Soup – Potatoes, Broth & Cream
Potatoes and Broth Bring the Body
Once the flour has thickened your buttery onion base, it’s time to bring in the stars. Add 2½ pounds of peeled, diced gold potatoes—the creamy kind that breaks down beautifully without becoming mushy. Pour in 4 cups of chicken broth, 2 cups of milk, and ⅔ cup of heavy cream. Add 1½ teaspoons of salt, a teaspoon of black pepper, and anywhere from ¼ to ½ teaspoon of ancho chili powder.
Give everything a solid stir and bring it to a boil.
The key here is to cut the potatoes no larger than 1-inch cubes. That way, they’ll cook quickly and evenly, softening in about 10 minutes. You’ll know they’re done when they pierce easily with a fork.
Puree Half, Keep Half: The Texture Trick
Here’s where the ultimate texture comes in. Once the potatoes are tender, remove about half the soup—roughly 5 cups—and puree it until silky. You can do this in a blender (carefully, it’s hot!) or with an immersion blender if you prefer fewer dishes.
Now return the pureed soup to the pot. Instantly, you’ll notice the consistency shift—it’s rich, creamy, and still has satisfying chunks of potato and bits of onion for contrast. This step makes the soup feel indulgent without turning into a mash.
Finish by stirring in ⅔ cup of sour cream and all the reserved crispy bacon. That blend of creamy tang and smoky crunch is what makes this truly the ultimate potato soup recipe.
Serve It Right & Make It Your Own
How to Serve It (And Make It Look Amazing)
Once your soup has simmered and everything’s well combined, you’re ready to serve. Grab your favorite big bowls—this soup deserves space. Ladle in that creamy, hearty goodness and top each serving with a spoonful of sour cream, a sprinkle of shredded cheddar cheese, a scattering of crispy bacon, and some fresh chives if you have them.
That combo of creamy base, melty cheese, smoky bacon, and bright chives? It hits all the right notes—rich, salty, tangy, and fresh.
Want to turn this soup into a next-level meal? Serve it with warm crusty bread or buttery biscuits. It’s a full comfort feast with minimal effort.
Leftovers & Storage Tips
One of the best things about this recipe? It gets even better the next day. The flavors settle, the soup thickens just a bit more, and the richness deepens. Simply store any leftover soup in an airtight container in the fridge for up to 4 days.
To reheat, warm gently on the stovetop over low heat or in the microwave in short bursts. Stir in a splash of milk or broth if it thickens too much.
You can also freeze this soup—just let it cool completely first. Store in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat as usual.
This is more than just a potato soup—it’s a tradition in the making. Once you make it, you’ll know why it’s earned the name: The Ultimate Potato Soup Recipe.
FAQs: The Ultimate Potato Soup Recipe
1. What makes this the ultimate potato soup recipe?
It’s all about balance: creamy without being too thick, hearty without being heavy. This recipe combines buttery potatoes, crispy bacon, sour cream, and just enough spice to bring warmth and depth. Half-blending gives it the perfect texture—smooth yet chunky—and it’s made in one pot.
2. Can I make potato soup ahead of time?
Yes! In fact, the flavors deepen overnight. Just let it cool completely before storing in an airtight container in the fridge. Reheat on the stove with a splash of broth or milk to loosen the consistency as needed.
3. What potatoes work best for potato soup?
Gold potatoes (Yukon gold) are ideal. They’re naturally creamy and hold their shape well while still blending beautifully for a velvety finish. Russets are too starchy, and red potatoes stay too firm.
4. Can I freeze leftover potato soup?
You can. Let the soup cool fully, portion it into freezer-safe containers, and freeze for up to 2 months. To reheat, thaw overnight in the fridge and warm gently on the stove. Add a bit of cream or milk if needed to restore the smooth texture.
Conclusion
Whether you’re chasing away a cold day, feeding a crowd, or just craving something that feels like a warm hug in a bowl, The Ultimate Potato Soup Recipe delivers every time. It’s rich, satisfying, and endlessly comforting. From the first bite of smoky bacon to the last spoonful of creamy potatoes, this soup hits the sweet spot between hearty and indulgent.
