The Ultimate Creamy Potato Soup

There’s something magical about a steaming bowl of creamy potato soup on a chilly evening. This easy and delicious one-pot creamy potato soup has become my family’s go-to comfort food during the winter months, and for good reason. Loaded with crispy bacon, swirled with sour cream, and topped with melted cheese, it’s everything you want in a hearty meal.

I still remember my grandmother making this soup on snowy Sunday afternoons in her small kitchen in Vermont. The windows would fog up as the soup simmered, and the aroma of bacon and onions would fill the entire house. Years later, I’ve perfected her recipe with a few modern twists, and it’s become a staple at our family gatherings, especially during football season when we need something substantial to serve during the big game.

Why You’ll Love This Creamy Potato Soup

This isn’t just any potato soup. The combination of gold potatoes, smoky bacon, and a secret ingredient – ancho chili powder – creates a depth of flavor that elevates this soup beyond the ordinary. The texture is velvety smooth with chunks of potato for substance, making every spoonful a perfect balance of creamy and hearty.

What’s more, this soup comes together in just one pot, meaning less cleanup and more time to enjoy your evening. Whether you’re feeding a hungry crowd or meal-prepping for the week ahead, this recipe is versatile, satisfying, and impossible to resist.

Tips for Perfect Creamy Potato Soup

Potato Preparation Matters

For even cooking, cut your potatoes uniformly and no larger than ¾ inch pieces. This ensures they’ll cook at the same rate and you won’t end up with some undercooked chunks. I prefer gold potatoes for their buttery flavor and creamy texture, but russets work well too if that’s what you have on hand.

The Secret to Ultimate Creaminess

The real magic happens when you puree about half of the soup. I use an immersion blender for convenience, but you can also transfer portions to a regular blender. This method gives you the perfect balance of smoothness with delightful potato chunks. If you prefer a completely smooth soup, feel free to puree it all – it’s entirely up to your preference.

Timing Your Bacon Right

One crucial tip: add the cooked bacon after pureeing the soup. This preserves those wonderful crispy bits that add texture and ensures the bacon flavor remains distinct rather than being blended into the background.

The Unexpected Flavor Enhancer

Don’t skip the ancho chili powder! It’s not about adding heat – it’s about developing a complex flavor profile that makes people wonder, “What’s that amazing flavor I can’t quite identify?” Start with ¼ teaspoon and adjust to your taste. Trust me, this makes all the difference between a good soup and an unforgettable one.

The Ultimate Creamy Potato Soup Recipe {#recipe}

Ingredients

• 8 slices bacon, diced
• 3 tablespoons butter
• 1 large onion, finely diced
• 3 cloves garlic, minced
• ¼ cup all-purpose flour
• 2½ pounds gold potatoes, peeled and diced into ¾-inch cubes
• 4 cups chicken broth (low sodium recommended)
• 2 cups milk
• ½ cup heavy cream
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon ancho chili powder
• ½ cup sour cream, plus more for serving
• Optional toppings: extra crispy bacon, shredded cheddar cheese, chopped chives, additional sour cream

Recommended Equipment

• Dutch oven or large heavy-bottomed pot
• Immersion blender (or regular blender)
• Sharp knife for cutting potatoes
• Wooden spoon for stirring

Instructions

1. Prepare the bacon: In a Dutch oven or large pot, cook the diced bacon over medium heat until crispy, about 5-6 minutes. Remove with a slotted spoon and set aside on paper towels, leaving the bacon fat in the pot.
2. Create the flavor base: Add butter to the bacon fat and melt over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
3. Make the roux: Sprinkle flour over the onion mixture and stir continuously for 1-2 minutes to cook out the raw flour taste. This will help thicken your soup beautifully.
4. Add potatoes and liquid: Slowly pour in the chicken broth while stirring constantly to avoid lumps. Add the diced potatoes, milk, heavy cream, salt, pepper, and ancho chili powder. Stir to combine.
5. Simmer until tender: Bring the mixture to a gentle boil, then reduce heat to maintain a simmer. Cover partially and cook for 15-20 minutes, or until the potatoes are completely tender when pierced with a fork.
6. Blend for creaminess: Using an immersion blender, puree about half of the soup directly in the pot. Alternatively, transfer about half of the soup to a regular blender, puree until smooth, and return to the pot. This creates the perfect creamy texture while maintaining some potato chunks.
7. Finish the soup: Stir in the sour cream until completely incorporated. Add most of the cooked bacon, reserving some for topping. Taste and adjust seasoning if necessary.
8. Serve: Ladle the hot soup into bowls and top with reserved crispy bacon bits, a dollop of sour cream, shredded cheddar cheese, and chopped chives if desired.

Recipe Notes

• If using regular (not low sodium) chicken broth, start with less salt and adjust to taste.
• Start conservatively with the ancho chili powder and add more if desired. It adds depth rather than spiciness.
• For a thicker soup, puree more of the potatoes. For a thinner consistency, add a bit more broth or milk.
• This soup will keep in the refrigerator for up to 3 days. It typically thickens when chilled, so you may need to add a splash of milk or broth when reheating.

Nutritional Information (Per Serving)

• Calories: 385
• Protein: 12g
• Carbohydrates: 34g
• Fat: 23g
• Saturated Fat: 12g
• Cholesterol: 68mg
• Sodium: 682mg
• Fiber: 3g
• Sugar: 5g

Please note that nutritional information is an estimate and may vary based on specific ingredients used.