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, unsalted or salted; 1 medium yellow onion, chopped (about 1.5 cups/200g); 3 large garlic cloves, minced; 1/3 cup all-purpose flour (42g); 2 1/2 lbs gold potatoes, peeled and diced (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; Chives; Additional sour cream; Extra bacon pieces

There’s something incredibly comforting about a warm bowl of potato soup that feels like a big cozy hug. This The Ultimate Potato Soup Recipe is creamy, flavorful, and just the right balance of chunky and smooth — it’s truly one of my go-to dishes when I want to impress without fuss.

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

This potato soup isn’t your average bowl of creamy comfort. Its rich flavors and textures come together in a way that makes each spoonful memorable. Plus, it’s easy enough to whip up on a weeknight but special enough for guests.

Perfect Texture: The soup blends half the potatoes for creaminess while leaving the rest chunky for that satisfying bite.
Layered Flavors: Crispy bacon, sautéed onions, garlic, and a subtle ancho chili powder give the soup depth without overpowering it.
Simple Ingredients: You probably have most of what you need on hand, making it an easy recipe to try anytime.
Customizable Toppings: From cheddar to fresh chives or extra sour cream, you can dress it up your way every time.

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

The magic of The Ultimate Potato Soup Recipe is in the harmony of its ingredients. Each one adds something special—from the smokiness of bacon to the creaminess of sour cream, and the gentle heat from ancho chili powder that keeps things interesting.

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 a smoky, salty crunch; cooking it until crisp also creates flavorful fat you’ll use for sautéing.
Butter: Helps soften the onions and adds richness that's a classic soup base.
Yellow Onion: Sweet and mellow once cooked, it builds a savory foundation.
Garlic: A quick sauté brings out an aromatic punch that lifts the whole soup.
All-Purpose Flour: Thickens the soup gently without clumping; whisking is key here.
Gold Potatoes: Their waxy texture holds shape well but also puree smoothly, ideal for that chunky-creamy balance.
Chicken Broth: Adds savory depth; if you prefer vegetarian, you can substitute vegetable broth.
Milk & Heavy Cream: Create the creamy mouthfeel that potato soup is famous for.
Salt & Pepper: Essential for seasoning; start small and adjust to taste.
Ancho Chili Powder: Brings a subtle smoky heat that keeps the flavors exciting without overpowering.
Sour Cream: Adds tanginess and extra creaminess when stirred in and as a topping.
Cheddar Cheese, Chives, Extra Bacon: Optional, but they make fantastic garnishes that elevate every 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 The Ultimate Potato Soup Recipe is—you can tweak it to suit your mood or dietary needs. Personally, I often swap in smoked paprika for ancho powder for a slightly different kick, and sometimes I do a lighter version with half-and-half instead of cream.

Variation: For a vegetarian twist, skip the bacon and use smoked salt plus sautéed mushrooms to mimic the smoky depth.
Spicy Kick: If you like heat, add a pinch more ancho chili or a dash of cayenne—just be gradual and taste as you go!
Dairy-Free: Use coconut milk or oat milk with the same creamy texture and toss out the sour cream or try a vegan alternative.
Chunkier or Creamier: Blend more or less soup according to your texture preference, it’s truly up to you.

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

Step 1: Crisp That Bacon Perfectly

Start by cutting bacon into small pieces and frying them over medium heat until perfectly crisp and browned. I always keep an eye here because bacon can go from perfect to burnt quickly. Reserve the bacon pieces and keep the rendered fat in your pot; this adds unbeatable flavor for the next steps.

Step 2: Sauté Onions and Garlic

Add butter to the bacon fat and toss in chopped onions. Cook until tender and translucent—about 3 to 5 minutes. Then, stir in minced garlic and cook just until fragrant, around 30 seconds. Don't rush this step; it builds the base flavor of your soup.

Step 3: Make the Roux and Add Potatoes

Sprinkle the flour over the onion-garlic mixture and stir with a whisk until it’s smooth and bubbly, cooking out the raw flour taste. Then, add diced gold potatoes along with chicken broth, milk, heavy cream, salt, pepper, and a touch of ancho chili powder. Stir everything together to combine.

Step 4: Simmer and Tenderize

Bring the mixture to a boil, then reduce heat and simmer until potatoes are fork-tender, about 10 minutes. Keep an eye to avoid overcooking—the potatoes should be soft but not falling apart.

Step 5: Blend Half to Perfection

Carefully ladle out about half the soup into a blender (or use an immersion blender in the pot). Puree until smooth for that luscious creamy texture. This method gives you a nice mix of velvety soup with tender potato chunks. Return the puree to the pot, stir in sour cream and reserved bacon pieces, and gently simmer for 15 minutes.

Top Tip

I’ve found that taking a moment to crisp the bacon well and keeping the fat in the pot really ups the flavor dramatically. Plus, don’t skimp on blending half the soup—that combo of silky smoothness with hearty chunks is what makes this recipe stand apart.

Use an Immersion Blender: Makes pureeing a breeze without hot soup spills and saves time.
Adjust Salt Carefully: Since broth varies in saltiness, start small and add more if needed after tasting.
Don’t Overcook Potatoes: Fork tender is perfect—too soft turns soup gluey and less appealing.
Toast the Flour Briefly: Cooking the flour a little before adding liquid avoids any raw flour taste in your soup.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

My favorite topping combo? Crispy bacon bits, a generous handful of shredded sharp cheddar, a dollop of sour cream, and a sprinkle of fresh chives. These add color, texture, and an extra burst of flavor that really bring the soup to life.

Side Dishes

I often serve this potato soup alongside crusty artisan bread or garlic knots—there’s nothing like dunking warm bread into that creamy goodness. A simple green salad with a lemon vinaigrette also pairs wonderfully to brighten the meal.

Creative Ways to Present

For a special touch when hosting, I like to serve The Ultimate Potato Soup Recipe in mini bread bowls or small crocks, garnished beautifully with chives and bacon. Setting out a 'toppings bar' with shredded cheese, sour cream, and crispy bacon lets everyone customize their bowl, which is always a hit.

Make Ahead and Storage

Storing Leftovers

I store any leftover potato soup in an airtight container in the fridge for up to 3 days. When refrigerated, the soup thickens, so I usually stir in a little splash of milk or broth when reheating to bring back its creamy consistency.

Freezing

This soup freezes well, though the texture can slightly change since potatoes tend to soften further after freezing. I like to freeze it in single-serving containers so I can thaw exactly how much I need—just avoid freezing if you plan on adding sour cream before freezing.

Reheating

Reheat gently on the stove over low heat while stirring frequently. Add a little milk or broth to loosen it up if it’s too thick. Microwaving works too, just heat in bursts and stir in between to keep the texture smooth and creamy.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe vegetarian?

Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth. To add some smoky flavor, you can sauté some smoked paprika-spiced mushrooms or add a dash of smoked salt.

What type of potatoes work best for this soup?

Gold potatoes are my top pick because they hold their shape well but also mash smoothly, giving you that perfect creamy and chunky texture in the soup. You can also use Yukon Golds or russets, but russets tend to be more starchy, so adjust blending accordingly.

How do I prevent the soup from becoming gluey or too thick?

Don’t overcook the potatoes—just until tender. Also, use the flour carefully; make sure to cook it briefly to avoid raw taste. When reheating leftovers, add a splash of milk or broth to loosen the soup if needed.

Can I prep this soup ahead of time?

Yes! The soup actually tastes better if you make it a day ahead because the flavors meld so nicely. Just store it in the fridge and reheat gently before serving, adding a little liquid if it’s too thick.

Final Thoughts

The Ultimate Potato Soup Recipe has become a staple in my kitchen because it’s straightforward, comforting, and delicious every single time. It’s one of those recipes that feels like an instant classic—perfect to share with family or to cozy up with on a chilly day. I hope you enjoy making it as much as I do and find yourself coming back to it again and again.