This cozy one-pot potato soup is pure comfort in a bowl. Thick, rich, and creamy with chunks of tender gold potatoes, smoky bacon, and a touch of chili warmth, it’s the perfect meal for cold evenings. It reheats beautifully, making it a great make-ahead dinner. Plus, it’s simple, satisfying, and loaded with flavor.
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WHY YOU’LL LOVE THIS The Ultimate Creamy Potato Soup
This soup blends hearty texture and creamy richness in every spoonful. The crispy bacon adds a smoky crunch, while the gold potatoes melt into a buttery base. The touch of ancho chili brings a gentle, cozy heat without overpowering the flavor. You’ll love that it’s made in one pot, keeping cleanup easy. It’s also flexible because you can add more chili for spice or extra cream for richness. It stores and reheats well, which makes it perfect for meal prep or busy nights when you just want something warm and filling.
INGREDIENTS YOU’LL NEED
You’ll start with six strips of bacon for smoky flavor and a little crunch. Butter and onion form the base, giving the soup a subtle sweetness. Garlic adds depth, and flour helps create a velvety texture. Gold potatoes work best because they’re naturally creamy and hold their shape well. Chicken broth gives flavor while milk and heavy cream make it rich and smooth. Season with salt, pepper, and a pinch of ancho chili powder for gentle warmth. Finish with sour cream for a tangy lift. For toppings, add shredded cheddar, chives, or extra bacon. You can also adjust ingredients and use low-sodium broth or light cream if you prefer a lighter version.
STEP-BY-STEP: HOW TO MAKE THE ULTIMATE CREAMY POTATO SOUP
COOK THE BACON
Start by cooking chopped bacon in a large pot over medium heat. Stir until crispy. Remove the bacon and set aside, keeping the fat in the pot for flavor. This base adds smoky richness to the soup.
SAUTÉ ONION AND GARLIC
Add butter and chopped onion to the same pot. Cook until the onion turns soft and translucent, about five minutes. Stir in minced garlic and cook for 30 seconds until fragrant. This builds a deep, savory flavor that makes the soup taste rich and homemade.
CREATE THE BASE WITH FLOUR
Sprinkle the flour over the onion mixture and stir well. The flour thickens the soup later, so cook it for a minute or two to remove any raw taste. The mixture should look smooth and slightly golden.
ADD POTATOES AND LIQUIDS
Next, stir in the diced potatoes, chicken broth, milk, and heavy cream. Add salt, pepper, and ancho chili powder. Bring the mixture to a gentle boil, then reduce heat. The potatoes will soften and release starch, creating a thick, creamy base.
SIMMER AND BLEND
Once the potatoes are fork-tender, carefully puree about half the soup using a blender or immersion blender. This step keeps the perfect balance between creamy and chunky textures. Avoid blending all of it unless you want a completely smooth soup.
FINISH WITH BACON AND SOUR CREAM
Return the blended soup to the pot. Stir in sour cream and the reserved bacon. Let it simmer gently for about 15 minutes so the flavors blend together. Taste and adjust the seasoning before serving.
PRO TIPS FOR PERFECT TEXTURE AND FLAVOR
Cut the potatoes into even chunks no bigger than three-quarters of an inch so they cook evenly. Blend only half the soup to keep that ideal creamy-chunky mix. Always add sour cream at the end to prevent curdling. If you like your soup thinner, add more broth or milk a little at a time. For a stronger smoky flavor, cook the bacon longer. When reheating leftovers, warm the soup over low heat and stir in a splash of milk to restore creaminess. Store it in airtight containers in the fridge for up to four days.
SERVING SUGGESTIONS
Serve your bowl of The Ultimate Creamy Potato Soup topped with crispy bacon, shredded cheddar, and a sprinkle of chives. Pair it with crusty bread or a green salad for a balanced meal. You can also spoon it into smaller bowls and top with extra cheese for a loaded baked-potato-style twist.
STORAGE AND REHEATING
Let the soup cool completely before refrigerating. Store in airtight containers and refrigerate for up to four days. To reheat, warm gently on the stove over low heat, stirring often. Add a little milk or broth to keep it creamy. Avoid boiling to prevent curdling. You can freeze it, though the texture may change slightly because of the dairy. Just stir well when reheating.
OTHER RECIPES YOU MAY ENJOY
- creamy cheddar cheese potato soup
- hearty sausage potato soup recipe
- absolutely ultimate potato soup
- creamy leek and chicken soup
- easy and healthy vegetable soup
- spicy butternut squash and sweet potato soup
CONCLUSION
This potato soup is everything you want in comfort food. Rich, creamy, and full of flavor, it’s the perfect mix of smoky bacon, buttery potatoes, and gentle chili warmth. It’s easy to make, family-friendly, and perfect for cold nights or make-ahead lunches. Try it, share it, and don’t forget to save it on Pinterest for later.
The Ultimate Creamy Potato Soup
Equipment
- Large soup pot Used to cook and simmer the soup.
- Blender or immersion blender For blending part of the soup.
- Ladle To serve the soup easily.
- Knife and cutting board For prepping potatoes, onions, and bacon.
Ingredients
- 6 strips uncooked bacon, chopped
- 3 tablespoons butter (salted or unsalted)
- 1 medium yellow onion, chopped (about 1.5 cups)
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2.5 lbs gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1.5 teaspoons salt (adjust to taste)
- 1 teaspoon ground black pepper
- 1/4–1/2 teaspoon ancho chili powder
- ⅔ cup sour cream
- optional toppings: cheddar cheese, chives, extra bacon
Instructions
- Cook chopped bacon in a large soup pot over medium heat until crispy. Remove and set aside, keeping the bacon fat in the pot.
- Add butter and chopped onion to the pot. Cook for 3–5 minutes until soft and translucent. Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the onion mixture and stir well for 1–2 minutes until smooth and slightly golden.
- Add potatoes, chicken broth, milk, cream, salt, pepper, and chili powder. Stir to combine. Bring to a gentle boil and cook until potatoes are fork-tender, about 10 minutes.
- Blend about half of the soup using an immersion blender or countertop blender, then return it to the pot for a creamy-chunky texture.
- Add sour cream and the reserved bacon. Stir well and simmer for 15 minutes. Taste and adjust seasoning before serving.
