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; 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 inch (about 6 large potatoes/1.15kg); 4 cups chicken broth (945ml); 2 cups milk (475ml); ⅔ cup heavy cream (155ml); 1 ½ teaspoons salt; 1 teaspoon ground pepper; ¼ - ½ teaspoon ancho chili powder; ⅔ cup sour cream (160g); Shredded cheddar cheese; Chives; Additional sour cream; Additional bacon pieces

If you're craving a comforting bowl that feels like a warm hug, I’ve got just the thing for you. The Ultimate Potato Soup Recipe is creamy, flavorful, and so satisfying—a perfect blend of crispy bacon, tender potatoes, and a silky broth that never fails to impress. Stick around, and I’ll walk you through every step to make your soup nothing short of spectacular.

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

Honestly, I never imagined potato soup could taste this rich and layered until I perfected this recipe. It’s one of those dishes that feels fancy but is insanely easy to make, and I’m excited for you to try it out.

Perfectly Balanced Flavors: The smoky bacon, subtle ancho chili, and creamy potatoes create a harmony that keeps you coming back for more.
Simple Everyday Ingredients: No fancy grocery trips—just staples you probably already have in your kitchen.
Easy to Customize: Whether you want it chunky or smooth, spicy or mild, this recipe adapts to your tastes.
Hearty and Comforting: Great for cold days, family dinners, or anytime you want a bowl of pure comfort.

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

Each ingredient plays a crucial role in making The Ultimate Potato Soup Recipe as delicious as it is. Choosing fresh, quality components really elevates the flavor, so let’s break down what you’ll need and why it all comes together so well.

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 a smoky, salty crunch that contrasts beautifully with the creamy soup base.
Butter: Helps sauté the onion and garlic, bringing out their sweetness and adding richness.
Yellow Onion: Offers a subtle sweetness and depth without overpowering the soup.
Garlic: Just a few cloves give the soup an aromatic boost.
All-Purpose Flour: Acts as a thickening agent for a luscious, velvety texture.
Gold Potatoes: Creamy, smooth, and perfect for boiling down without losing structure.
Chicken Broth: Adds savory flavor, but feel free to substitute vegetable broth for a meat-free version.
Milk and Heavy Cream: Create that signature creamy mouthfeel we all love in potato soup.
Salt & Pepper: Essential for seasoning—start small and adjust to your preference.
Ancho Chili Powder: A surprise twist that adds subtle warmth and complexity without heat overload.
Sour Cream: Adds tang and creaminess, finishing off the soup beautifully.
Optional Toppings: Shredded cheddar, extra bacon, fresh chives, and a dollop of sour cream turn this into an experience.

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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

One of the reasons I keep coming back to The Ultimate Potato Soup Recipe is how easy it is to tweak. I often make it chunkier or richer depending on the mood or occasion, and I encourage you to do the same!

Variation: When I want a veggie-packed version, I throw in some sautéed celery and carrots along with the onion—adds a subtle sweetness and texture that’s delightful.
Dairy-Free Twist: Swap milk and cream with coconut milk, and you’ll have a silky, dairy-free potato soup with a unique flavor profile.
Spice Levels: If you love a little heat, boost the ancho chili powder or add a pinch of cayenne, but if you’re not a fan, keep it mild.
Chunky vs. Smooth: I love to leave half the soup chunky and blend half for a lovely balance of textures—feel free to puree it all if you prefer it ultra-creamy.

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

Step 1: Crisp Up the Bacon

Start by cooking your bacon pieces in a large Dutch oven over medium heat until they’re perfectly crisp and browned. This step sets the tone with smoky flavor, so don’t rush it! Once done, scoop them out and keep the bacon grease in the pot—that’s pure gold for the next steps.

Step 2: Sauté Onions and Garlic to Sweet Perfection

Add butter to the bacon fat, then toss in the chopped onions. Cook over medium heat for about 3 to 5 minutes until tender and translucent—this coaxing out of sweetness is what takes your soup to the next level. Add minced garlic last and cook just until fragrant, about 30 seconds, so it doesn’t burn.

Step 3: Create a Rich Base with Flour

Sprinkle the flour over your onion and garlic mixture and stir well until you get a smooth paste. This step thickens your soup and gives it a velvety body—using a whisk helps smooth out any lumps. You can almost smell the magic happening here!

Step 4: Add Potatoes, Liquids & Seasonings

Now toss in your diced gold potatoes, chicken broth, milk, heavy cream, salt, pepper, and a pinch of ancho chili powder. Give everything a good stir to combine, then bring the pot to a boil. Cooking the potatoes until fork-tender should take about 10 minutes—don’t skip the tenderness test!

Step 5: Blend for Creaminess, Leave Some Chunks

This step depends on your texture preference. I usually remove about half the soup and carefully blend it (an immersion blender makes this safer and easier). Then, I pour it back in with the rest of the chunky potatoes, so I get the best of both worlds—comforting chunks surrounded by silky broth.

Step 6: Finish with Sour Cream & Bacon

Stir in the sour cream and the reserved crispy bacon pieces, then let the soup simmer gently for about 15 minutes so the flavors meld beautifully. This waiting part is always the hardest for me because it smells heavenly and my kitchen fills with anticipation!

Step 7: Garnish and Serve

Before serving, top your bowl with extra sour cream, bacon, shredded cheddar, and fresh chives if you like—I promise it’s the cherry on top that makes it restaurant-worthy. Grab a crusty piece of bread and enjoy your creation!

Top Tip

Over the years, I’ve learned some simple tweaks that truly elevate The Ultimate Potato Soup Recipe. These little pointers have saved me from soggy potatoes and bland soup more than once—hope they help you too!

Don’t Skip the Bacon Fat: Resist the urge to drain the bacon fat completely; it’s packed with flavor and perfect for sautéing your aromatics.
Potato Size Matters: Cut your potatoes evenly—about 1-inch pieces—to ensure they cook through uniformly without falling apart.
Blending Caution: When blending hot soup, always do it in batches and leave a vent so steam can escape safely without splattering.
Season Gradually: Broths vary in saltiness, so start with less salt and add gradually—it's easier to fix an under-seasoned soup than one that's too salty.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

My go-to garnishes are simple but effective: a dollop of sour cream for creaminess, crispy bacon bits for crunch, sharp shredded cheddar for that melty goodness, and chopped fresh chives to brighten things up with a pop of color and light onion flavor.

Side Dishes

I love serving this potato soup alongside a warm, crusty artisan bread or garlic breadsticks—they’re perfect for dipping. A light side salad with a tangy vinaigrette also balances the richness of the soup wonderfully.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—kids and adults both adore that cozy presentation. Another fun idea is layering the soup in clear bowls to show off the colorful garnish, making it look as good as it tastes.

Make Ahead and Storage

Storing Leftovers

After it cools, I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually get better over time, but I do notice the soup thickens as it chills—just stir in a splash of milk when reheating to freshen it up.

Freezing

Freezing potato soup can be tricky because the cream can separate. If you want to freeze it, I recommend leaving out the sour cream, freezing the soup in portions, and stirring sour cream back in after thawing and reheating.

Reheating

Reheat gently over low heat on the stove, stirring often until warmed through. If it’s gotten too thick, add a splash of milk or broth to loosen it up. Avoid microwave reheating in one go to prevent curdling or uneven warming.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe vegetarian?

Absolutely! Just swap the bacon for smoked paprika or sautéed mushrooms to add that umami kick, and use vegetable broth instead of chicken broth.

What kind of potatoes work best for this soup?

Gold potatoes are ideal because they’re creamy and hold their shape well, but Yukon Gold or red potatoes can work great too. Avoid starchy potatoes like Russets if you want chunks; they tend to break down more completely.

How spicy is the ancho chili powder in the soup?

Ancho chili powder adds a mild smokiness with a subtle warmth, not heat. It’s a flavor enhancer rather than a spicy kick, so it’s beginner-friendly even if you’re sensitive to spice.

Can I prepare this soup ahead of time?

Yes! You can prepare the soup a day in advance and refrigerate it. Just reheat it gently on the stove, stirring in extra milk if needed. It also freezes well if you omit the sour cream while freezing, adding it back upon reheating.

Final Thoughts

This really is my go-to comfort food, and I hope once you try The Ultimate Potato Soup Recipe, it becomes one of yours too. It’s the kind of dish that’s easy to make but impresses like you’ve spent hours. So grab your pot, invite a friend over, and enjoy the cozy warmth of this soup together—it’s worth every spoonful.