Name: The Ultimate Potato Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 6 strips bacon cut into small pieces; 3 tablespoons butter; 1 medium yellow onion chopped (about 1.5 cup/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 for topping (optional); Chives for topping (optional); Additional sour cream for topping (optional); Additional bacon for topping (optional)

There's something about a warm, creamy bowl of soup that just feels like comfort in a bowl—and that’s exactly why I’m excited to share The Ultimate Potato Soup Recipe with you. It’s rich, satisfying, and easy to pull together, perfect for chilly days or anytime you want a hearty, cozy meal.

A white bowl filled with creamy, pale yellow soup, topped with small crispy pieces of reddish-brown bacon, shredded bright orange cheddar cheese, dollops of white sour cream, and scattered green onion slices. The soup surface is smooth with a few visible chunks, lightly sprinkled with dark brown spice powder. The bowl sits on a white marbled surface with a striped cloth and pieces of bread nearby. In the background, there is a second bowl with the same soup slightly blurred. 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

I’ve been making variations of potato soup for years, but this version has become my go-to because it strikes the perfect balance between creamy and chunky, with deep layers of flavor from the bacon and a subtle kick from ancho chili powder. Trust me, it’s a crowd-pleaser every time.

Flavorful and rich: Crispy bacon and a touch of ancho chili powder take this soup from basic to unforgettable.
Perfect texture: The partial blending means you get creamy soup with tender chunks of potato still in every spoonful.
Simple and approachable: Uses straightforward ingredients that you probably already have in the pantry.
Flexible and customizable: Easy to adjust to your taste preferences or dietary needs without losing comfort-food vibes.

Two white bowls of creamy soup are shown from above, each filled with a thick, pale yellow base. The soup is topped with small chunks of crispy brown bacon, bright orange shredded cheddar cheese, and chopped green onions scattered over the top. A small sprinkle of red paprika powder adds a touch of color on the soup’s surface. Each bowl has a gold spoon with a forked branch handle resting inside. Pieces of torn bread sit next to the bowls on a wooden table, and a striped cloth is partially visible beneath one bowl. Cheese shreds and green onion pieces are scattered around the bowls on the table. The photo is taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this recipe isn’t just there for convenience—together, they create a comforting, creamy soup with depth and warmth. I’ll explain why I choose each one and share a couple of tricks to keep your soup tasting its best.

Flat lay of six uncooked bacon strips cut into small pieces, a medium chopped yellow onion, three large garlic cloves minced, a small bowl of all-purpose flour, six large peeled and diced gold potatoes, a clear glass pitcher of chicken broth, a glass container of milk, a small jug of heavy cream, a small bowl of sour cream, scattered salt and black pepper around, a pinch of ancho chili powder in a tiny dish, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Bacon: Adds smoky, salty flavor and a crispy texture that contrasts beautifully with the smooth soup.
Butter: A must for that rich, silky base when sautéing onions and garlic.
Yellow onion: Brings natural sweetness and depth once caramelized gently.
Garlic: Adds aromatic warmth—don’t skip it, but be careful not to burn it.
All-purpose flour: Thickens the soup naturally for that luscious creamy feel without heavy cream overload.
Gold potatoes: Their waxy texture holds shape well and makes for tender chunks that won’t fall apart.
Chicken broth: The savory base that enriches everything—use low sodium so you control the salt.
Milk: Keeps the soup smooth without overshadowing other flavors.
Heavy cream: Just enough to add that velvety texture without making it too rich.
Salt and pepper: Essential for balance—start cautiously and adjust as you go.
Ancho chili powder: Brings gentle smoky heat that works surprisingly well with potatoes.
Sour cream: Stirred in at the end for a tangy brightness and extra creaminess.
Toppings like cheddar cheese, chives, extra sour cream, and bacon: The finishing touches that let you personalize and dress up each bowl.

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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

I love how versatile this potato soup is — you can easily tweak it to fit whatever mood you're in or whatever ingredients you have on hand. I’ve tried adding a bit of smoked paprika for a deeper smoky note or swapping chicken broth for vegetable broth to make it vegetarian-friendly, and both ways are delicious.

Variation: My personal favorite is stirring in some cooked, crumbled sausage instead of bacon when I’m craving a heartier soup—it adds a fun twist without changing the cooking method.
Dairy-free version: Use coconut milk and dairy-free sour cream, and swap bacon for smoked paprika for that smoky flavor.
Extra chunky: Leave out pureeing altogether if you like all potatoes in big pieces—although I do recommend pureeing half for a balance of creamy and chunky.

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

Step 1: Fry That Bacon to Crispy Perfection

Start by placing the bacon pieces in a large Dutch oven or soup pot over medium heat. Let them cook slowly until they’re nice and browned, with that irresistible crispness. This not only gives you crispy bits to top the soup but also renders flavorful fat that’s the base of your soup’s rich flavor. Don’t rush this step — slowly rendering the fat brings out the best taste.

Step 2: Sauté Onions and Garlic in Bacon Fat

Once the bacon is done, scoop it out and set it aside. Add your butter and chopped onions to the same pot, letting them soften for 3 to 5 minutes. You want the onions tender and translucent, not brown. Then toss in minced garlic for about 30 seconds—just until you catch that wonderful aroma. Keep stirring so the garlic doesn’t burn; it can turn bitter fast.

Step 3: Make Your Roux

Sprinkle the all-purpose flour over your buttery onions and garlic, stirring continuously until the mixture looks smooth. This helps thicken your soup later, so don’t skip it. If you see lumps, keep whisking until they disappear — a smooth roux makes all the difference.

Step 4: Add Potatoes, Liquids, and Seasonings

Toss in the diced gold potatoes, then pour in chicken broth, milk, and heavy cream. Season with salt, pepper, and a carefully measured pinch of ancho chili powder—start small; you can always add more later. Give everything a good stir to combine.

Step 5: Cook Until Potatoes Are Tender

Bring the soup to a gentle boil over medium heat, then let it cook about 10 minutes or until the potatoes are fork-tender. Test by poking a piece with a fork—it should slide in easily but the potatoes still hold their shape.

Step 6: Blend Half for That Perfect Creaminess

Now, here’s my favorite trick: carefully scoop out about half the soup into a blender and puree until silky smooth, then return it to the pot. This gives you the best of both worlds—the comforting creaminess without losing all the texture of the potato chunks. Alternatively, use an immersion blender right in the pot, blending half the soup to your liking. Make sure to be cautious with hot liquids to avoid splashes.

Step 7: Finish with Sour Cream and Bacon

Stir in the sour cream and the reserved crispy bacon pieces. Let it simmer gently for another 15 minutes to allow all those flavors to marry. Taste and adjust salt or seasoning if needed.

Step 8: Serve and Garnish

Ladle your soup into bowls and top with extra sour cream, more bacon, shredded cheddar cheese, or chopped chives—whichever you prefer. Each topping adds its own magic.

Top Tip

Over the years and many pots of potato soup, I’ve found a few tips that really help ensure your soup comes out perfectly every time. These small tweaks can make a big difference in flavor and texture.

Go slow with the bacon: Rendering bacon fat slowly over medium heat delivers the deepest flavor—don’t rush to high heat or it’ll burn and taste bitter.
Don’t skip the roux: That little step with the flour gives your soup body and prevents it from being thin and watery.
Be careful blending hot soup: Remove half the soup and let it cool slightly if needed, and blend in small batches to avoid splattering.
Adjust salt at the end: Because broth varies widely in saltiness, it’s best to season gradually and taste near the finish.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

I’m a big fan of topping my soup with extra crispy bacon and sharp shredded cheddar because it adds salty crunch and melty goodness. A dollop of sour cream brings a cool tang that balances the richness, and chopped fresh chives add a bright pop and a hint of onion-y freshness. Feel free to get creative with green onions, crumbled blue cheese, or even a drizzle of smoky hot sauce to spice things up.

Side Dishes

This soup pairs beautifully with simple, crusty bread for dipping—like a warm baguette or sourdough. Sometimes I make a light side salad with vinaigrette to cut through the creaminess, or roasted vegetables in cooler months for a heartier meal. It’s incredibly comforting with grilled cheese sandwiches on the side too, for that ultimate cozy combo.

Creative Ways to Present

For a special occasion, I’ve served The Ultimate Potato Soup Recipe in mini bread bowls, which makes it super fun and a little fancy without extra fuss. You can also play with edible garnishes like crispy fried shallots or fresh herbs laid over the top. Another favorite is swirling in a bit of roasted garlic oil for a visual and flavor boost.

Make Ahead and Storage

Storing Leftovers

I usually store leftover potato soup in an airtight container in the fridge, where it keeps wonderfully for about 3 to 4 days. Because of the cream and sour cream, it’s best eaten sooner rather than later for the best texture and flavor.

Freezing

Freezing works, but with a little caution: potatoes sometimes change texture slightly when frozen and thawed. If you plan to freeze, I recommend freezing before adding sour cream and fresh toppings. When ready to eat, reheat gently and stir in the sour cream fresh to keep it creamy.

Reheating

I reheat potato soup on the stovetop over low heat, stirring frequently to prevent scorching. Adding a splash of milk or broth while reheating helps restore creaminess if it thickens too much. Avoid boiling to keep the texture smooth and avoid breaking the cream.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe vegetarian?

Yes! Simply swap the bacon with smoked paprika or liquid smoke for that smoky flavor, and use vegetable broth instead of chicken broth. Consider adding sautéed mushrooms or smoked tofu for texture.

What type of potatoes work best for this soup?

Gold potatoes are ideal because they hold their shape well and have a naturally buttery texture. Russet potatoes can also work but tend to become fluffier when cooked, which can make the soup thicker and less chunky.

Can I prepare this soup in advance?

Definitely! You can make the soup a day ahead and reheat gently before serving. Just remember to add fresh toppings like sour cream, bacon, and chives right before serving to keep them crisp and fresh.

Why do I need to blend only half the soup?

Blending half the soup creates a creamy texture while still allowing some potato chunks to remain, giving you a nice balance of smoothness and bite. However, if you prefer a completely smooth soup, you can blend all of it in batches.

Final Thoughts

There’s something deeply comforting about The Ultimate Potato Soup Recipe that always makes me think of cozy nights and sharing good food with friends. I hope you’ll enjoy making it as much as I do — it’s simple, flexible, and utterly delicious. So, grab your pot, your favorite toppings, and start stirring up your own bowl of warmth.