There’s something deeply comforting about a bowl of creamy, savory potato soup that just feels like a warm hug. That’s exactly why I’m excited to share The Ultimate Potato Soup Recipe with you — it hits all the right notes with crispy bacon, tender potatoes, and a velvety broth that’s beyond simple to make.

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

Honestly, I’ve tried a few potato soups over the years, but this one keeps pulling me back because it balances creamy richness with just the right texture and flavor boost from bacon and a hint of spice. It’s perfect for cozy nights or feeding a crowd without fuss.

Comfort Food at its Best: The hearty potatoes and creamy base create a soup that’s pure soul food.
Simple Ingredients, Big Flavor: Every ingredient has a role, from the garlic to the ancho chili powder adding subtle warmth.
Texture You Can Customize: I love that you can blend half for creaminess and leave some potato chunks for bite.
Great for Make-Ahead: It freezes and reheats beautifully, making it a smart choice for busy days.

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

This recipe comes together with familiar, simple ingredients, but each one adds something special that makes the soup more than just mashed potatoes in broth. Plus, these are items you can usually keep on hand, making it a quick go-to meal.

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: Crisped to perfection, bacon fat infuses the broth with smoky, meaty richness. Don’t skip it!
Butter: Adds a luscious base for sautéing onion and garlic, helping build layers of flavor.
Yellow Onion: The sweetness when softened balances the saltiness of the bacon and broth.
Garlic: Just a few cloves bring that savory, aromatic punch that elevates the entire soup.
All-Purpose Flour: This is your thickening agent—it turns the broth into that wonderful creamy texture without cream alone.
Gold Potatoes: Their firm texture holds up well during cooking, and their buttery flavor is ideal.
Chicken Broth: The backbone of the soup’s liquid, choosing a good quality low-sodium broth lets you control saltiness best.
Milk and Heavy Cream: The combo gives richness and creaminess without being overly heavy.
Salt & Pepper: Simple seasoning that, when balanced right, brings out all the flavors.
Ancho Chili Powder: This gives a subtle smoky warmth without heat—if you haven’t cooked with it before, start small.
Sour Cream: Folded in at the end, it brightens the soup and adds a bit of tang to balance the richness.
Toppings (Cheddar, Chives, Extra Bacon): Optional but highly recommended for texture and popping flavor.

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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

This soup is all about comfort but also flexibility. I like to tweak it depending on what I have on hand or the mood—sometimes extra cheese, sometimes a splash of hot sauce. Feel free to make it yours!

Vegetarian Variation: Skip the bacon and use vegetable broth; you can add smoked paprika to mimic that smoky flavor.
Spice Kick: I once added a pinch more ancho chili and a dash of chipotle powder for a smoky heat that my family couldn’t get enough of.
Dairy-Free: Swap milk and cream with coconut milk for a dairy-free version that’s creamy with a hint of sweetness.
Chunkier or Creamier: Puree all the soup if you want a totally smooth consistency, but I love half chunky for texture contrast.

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

Step 1: Crisp Your Bacon to Start

Start by placing your bacon pieces in a large Dutch oven over medium heat. Let them cook until crispy and browned — this usually takes around 7 to 10 minutes. The key here is patience; letting the bacon slowly render its fat will give your soup depth of flavor. When they're done, scoop them out and save the bacon fat in the pot—it’s pure gold for cooking your veggies.

Step 2: Sauté Onion and Garlic in Bacon Fat and Butter

Add butter to that flavorful bacon fat and toss in your chopped onions. Cook over medium heat until the onions are soft and translucent, usually about 3 to 5 minutes. Then add the minced garlic and stir for about 30 seconds until fragrant. This combo builds your flavor base, so don’t rush it or let the garlic burn!

Step 3: Thicken with Flour

Sprinkle the all-purpose flour over the onion and garlic mixture, then stir constantly to make a roux that’s smooth and golden. This is what thickens the soup beautifully later, so whisk well to avoid any lumps.

Step 4: Add Potatoes, Broth, Milk, and Seasonings

Now add the diced gold potatoes, chicken broth, milk, heavy cream, salt, pepper, and that wonderful ancho chili powder. Stir everything to combine before bringing it up to a boil. Once boiling, reduce heat and simmer until potatoes are tender—usually about 10 minutes. You’ll know they’re ready when you can pierce them with a fork easily.

Step 5: Blend Half and Return

Carefully ladle about half the soup into a blender (or use an immersion blender right in the pot) and puree until smooth. I prefer blending half so the soup keeps some potato chunks for texture—pureeing all of it makes for a silky smooth version if you like that better. Just be cautious blending hot liquids!

Step 6: Stir in Sour Cream and Bacon

Pour the pureed soup back into the pot and stir in the sour cream and your reserved crispy bacon pieces. Let everything simmer together gently for about 15 minutes to marry the flavors perfectly before serving.

Top Tip

Over the years, I’ve learned a few little tricks with The Ultimate Potato Soup Recipe that really make it shine. These practical tips will help you avoid common pitfalls and get the best flavor and texture every time.

Don’t Rush the Sauté: Let the onions soften properly and the garlic gently toast — this builds the flavor base that carries through the whole soup.
Start With Less Salt: Depending on your broth brand, saltiness can vary greatly. I always season halfway through and adjust at the end.
Blend With Care: Puree soup in batches if using a blender, and vent the lid slightly to avoid pressure buildup and splashes.
Keep Some Potato Chunks: I love the textural contrast – you get creaminess plus those satisfyingly soft bites.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

For me, toppings make the soup feel fresh and fun. I always add a handful of shredded sharp cheddar, a dollop of sour cream, some crispy bacon bits, and a sprinkle of chopped chives. The contrast in flavors and textures from these garnishes is what keeps me coming back for seconds.

Side Dishes

I love pairing this soup with a crisp green salad and crusty bread or warm garlic rolls. Sometimes I serve it alongside roasted veggies or even a simple sandwich to round out the meal.

Creative Ways to Present

For special occasions, I’ve served The Ultimate Potato Soup Recipe in mini bread bowls — they’re both adorable and delicious! You can also top the soup with a swirl of herb-infused oil or smoked paprika for a pop of color and flavor that impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to store leftover soup in airtight containers in the fridge for up to 4 days. It thickens as it sits, so before reheating, I add a splash of milk or broth to loosen it back up to my preferred consistency.

Freezing

This soup freezes well if you want to make it ahead and save for busy days. Just cool it completely, freeze in portions, and thaw overnight in the fridge before reheating. I find adding sour cream right before serving keeps the texture fresh.

Reheating

Reheat gently on the stovetop over low heat, stirring often. Avoid boiling to keep the cream from separating. A splash of milk or broth helps revive the creamy texture without making it watery.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe vegetarian?

Yes! Simply omit the bacon and substitute chicken broth with vegetable broth. Adding smoked paprika or a dash of liquid smoke can compensate for the smoky flavor typically provided by bacon.

What type of potatoes works best for this soup?

Gold potatoes are ideal because they hold their shape well after cooking and have a naturally creamy texture that blends perfectly in the soup. Russets are also an option but tend to be a bit fluffier.

Can I make the soup completely smooth?

Absolutely! If you prefer a silky smooth potato soup, puree the entire batch in your blender or use an immersion blender on the whole pot. Just blend in batches if using a blender, as hot liquid can splatter.

How do I avoid the soup becoming too salty?

Since broths vary widely in salt content, start with less salt than the recipe calls for, and adjust seasoning towards the end of cooking. Using low-sodium broth gives you more control over the final saltiness.

Final Thoughts

This recipe feels like an old friend in my kitchen—reliable, comforting, and endlessly satisfying. I hope you find as much joy in making and sharing The Ultimate Potato Soup Recipe as I do. Trust me, once you try it, it’ll become a staple you reach for whenever you want a bowl of warmth and deliciousness. So, grab those potatoes, heat that bacon, and get ready to ❤ a new favorite!