There’s nothing quite like a warm bowl of creamy potato soup to bring comfort on a chilly day. This recipe is rich, velvety, and loaded with flavor, making it the perfect dish for cozy nights in.
Why You’ll Love This Recipe
This creamy potato soup is easy to make, incredibly satisfying, and packed with flavor. It’s perfect for anyone looking for a hearty meal that’s both simple and delicious. Whether you’re serving it as a main course or alongside a fresh salad and crusty bread, this soup will warm you from the inside out. Plus, with easy swaps and variations, you can customize it to fit your dietary needs and preferences.
- 6 strips bacon, chopped
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 1/2 pounds gold potatoes, peeled and diced into 3/4-inch pieces
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ancho chili powder (optional)
- 2/3 cup sour cream
- Shredded cheddar cheese, chopped chives, and additional bacon for topping (optional)
- Large Dutch oven or soup pot
- Slotted spoon
- Whisk
- Immersion blender (or regular blender)
- Ladle
- Cutting board and knife
- Measuring cups and spoons
Step 1: Cook the Bacon
In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crisp and browned. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
Step 2: Sauté the Aromatics
Add the butter to the pot with the bacon fat and melt over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Step 3: Create the Roux
Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.
Step 4: Add Potatoes and Liquids
Gradually whisk in the chicken broth until smooth. Add the diced potatoes, milk, heavy cream, salt, pepper, and ancho chili powder (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
Step 5: Blend the Soup
Use an immersion blender to puree about half of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
Step 6: Finish the Soup
Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
Step 7: Serve
Ladle the soup into bowls and top with shredded cheddar cheese, chopped chives, and reserved bacon pieces, if desired.
- Make it vegetarian: Skip the bacon and use vegetable broth instead of chicken broth. Add smoked paprika for a touch of smoky flavor.
- Make it dairy-free: Substitute plant-based butter, milk, and cream alternatives such as almond milk or coconut cream.
- Add extra veggies: Toss in some diced carrots, celery, or corn for added texture and nutrition.
- Use different potatoes: While gold potatoes give a creamy texture, you can also use russet potatoes for a thicker consistency.
- Spice it up: If you like a little heat, add a dash of cayenne pepper or extra ancho chili powder.
- Refrigerator: Store leftover soup in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Let it thaw in the fridge overnight before reheating.
- Reheating: Warm on the stove over medium-low heat, stirring occasionally. Add a splash of milk or broth if needed to adjust consistency.
- Bread: Serve with a crusty baguette, dinner rolls, or garlic bread for dipping.
- Salad: A fresh green salad with a light vinaigrette pairs beautifully with this hearty soup.
- Sandwich: Try it with a grilled cheese sandwich for the ultimate comfort food experience.
Can I make this soup ahead of time?
Yes! This soup tastes even better the next day as the flavors meld. Store it in the fridge and reheat before serving.
Can I use a slow cooker?
Absolutely! Cook the bacon separately, then add all ingredients (except sour cream) to the slow cooker and cook on low for 6-8 hours. Stir in the sour cream before serving.
How can I make the soup thicker?
If you prefer a thicker soup, use more flour in the roux or let it simmer longer to reduce the liquid. You can also mash some of the potatoes with a fork instead of blending.
Is this soup gluten-free?
As written, it’s not, but you can make it gluten-free by using a gluten-free flour blend or cornstarch instead of all-purpose flour.
If you’re looking for a cozy, satisfying meal, this creamy potato soup is a must-try. It’s easy to make, full of rich flavors, and can be customized to fit your taste preferences. Be sure to share this recipe with family and friends, and don’t forget to subscribe to the blog for more delicious recipes!
Enjoy your bowl of comfort! 🍲