Why You’ll Love The Ultimate Creamy Potato Soup Recipe

It comes together in one pot, making cleanup easier.
The combination of bacon, sour cream, cheddar cheese, and onion creates deep, comforting flavor.
By pureeing part of the soup and leaving some potato chunks, you get a smooth yet hearty texture.
It’s versatile enough to serve as a main dish or a side, and great for feeding a crowd.
The recipe has been very well‑loved, which gives confidence it’s a winner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 strips bacon, cut into small pieces
3 tablespoons butter
1 medium yellow onion, chopped
3 large garlic cloves, minced
⅓ cup all‑purpose flour
2½ lbs gold potatoes, peeled and diced into pieces no larger than 1″
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
1½ teaspoons salt
1 teaspoon ground pepper
¼‑½ teaspoon ancho chili powder
⅔ cup sour cream
Shredded cheddar cheese, additional sour cream and bacon for topping (optional)

Directions

Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crisp and browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion to the pot; cook over medium heat until the onions are tender (about 3‑5 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Sprinkle flour over the ingredients in the pot and stir until smooth (use a whisk if needed).
Add the diced potatoes 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 a simmer and remove approximately half of the soup (about 5 cups) to a blender (or use an immersion blender) and puree until smooth. Return the pureed portion to the pot.
Add sour cream and the reserved bacon pieces, then stir well.
Allow the soup to simmer for about 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives as desired.

Servings and timing

Makes about 8 servings (approximately 3.5 quarts of soup).
Prep time: ~30 minutes.
Total time: ~30 minutes.

Variations

For a vegetarian version: omit the bacon and substitute vegetable broth for the chicken broth.
If you prefer a completely smooth soup, puree all of it instead of just half.
Add in extras like cooked ham or roasted vegetables (such as carrots or celery) for added texture and flavor.
Swap the ancho chili powder for smoked paprika for a smoky twist.
Use a gluten‑free flour substitute to make the recipe gluten‑free.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
To reheat, warm gently on the stove over medium‑low heat, stirring occasionally until heated through.
Freezing is not recommended, as the cream and sour cream may separate when thawed.
If reheating from the fridge, you may need to add a splash of milk to restore creamy consistency.

FAQs

What kind of potatoes should I use?

Gold or Yukon Gold potatoes work best because they hold their shape yet soften nicely; avoid very waxy potatoes if you want some chunks.

Can I make this soup ahead of time?

Yes — you can prepare it up to the simmer step, cool, refrigerate, and then finish the sour cream and bacon just before serving.

Can I use low‑fat milk or cream to lighten it?

Yes, you can use lower‑fat milk, but the texture will be lighter and less rich. Heavy cream helps make the soup truly creamy.

Can I skip the bacon?

Yes — skip the bacon for a vegetarian version, or replace with sautéed mushrooms for savory flavor without meat.

Can I prepare this in a slow cooker/crockpot?

This recipe has several stovetop steps (browning bacon, sautéing onion, and thickening with flour), so it’s not ideal for a traditional slow cooker without modification.

How can I adjust the spice level?

The ancho chili powder adds subtle heat and depth. Start with ¼ teaspoon and increase to ½ teaspoon if you like more kick.

What toppings go well with this soup?

Good toppings include extra bacon pieces, shredded cheddar cheese, a dollop of sour cream, chopped chives or green onions, and even croutons or crispy bacon bits.

Is it safe to freeze the soup?

Freezing is not recommended because dairy can separate when thawed, altering texture and appearance.

Can I make it gluten‑free?

Yes — replace the all‑purpose flour with a gluten‑free 1:1 flour blend and ensure your broth is gluten‑free.

How can I make it chunkier or smoother?

For chunkier texture: puree only a portion or skip pureeing entirely. For smoother: puree the entire soup in batches until fully smooth.

Conclusion

This creamy potato soup is the perfect comfort food for chilly nights or cozy gatherings. With its rich broth, tender potatoes, savory bacon, and creamy finish, it hits all the right notes. Whether you serve it as the main event or alongside crusty bread, it’s sure to become a go‑to in your recipe rotation. Enjoy every warm, creamy spoonful!