If you’ve been searching for comforting, hearty, and downright delicious comfort food, you’re about to hit the jackpot with The Ultimate Potato Soup Recipe. This soup is creamy, rich, and packed with flavor — perfect for cozy nights or impressing guests. Stick with me, and I’ll walk you through exactly how to make this soup your new favorite.

A white bowl filled with a thick, creamy soup that is pale yellow in color. On top, there are small bits of crispy reddish-brown bacon pieces scattered around, bright orange shredded cheese pieces, and vivid green chopped scallions spread evenly. There are also a few dollops of white sour cream and a light dusting of brown seasoning sprinkled across the surface. The bowl rests on a blue and white striped cloth with a piece of brown bread at the edge. The background is a white marbled texture. 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

I've tried lots of potato soups over the years, but this recipe stands out because it balances creaminess and texture so well. You get that velvety base with just enough tender potato chunks, plus the bacon adds a smoky punch that’s irresistible. Trust me, it’s a winner every time.

Balanced Creaminess: Pureeing half of the soup keeps it smooth yet chunky, so you get the best of both worlds.
Flavor Layers: A touch of ancho chili powder adds subtle warmth and depth without overwhelming the soup.
Make-Ahead Friendly: This soup reheats beautifully and freezes well, perfect for busy weeknights.
Easy to Customize: Add more toppings or tweak spices to suit your mood — it’s your soup after all!

Two white bowls filled with creamy white soup are shown from above. Each bowl has a layer of shredded orange cheddar cheese sprinkled on top, mixed with small pieces of crispy brown bacon and chopped green onions. The soup's surface is smooth and thick, with a few specks of brown seasoning scattered lightly. Both bowls have a gold spoon with a branch-like handle resting inside. Around the bowls, there are small pieces of bread with a golden crust placed on a white marbled surface with a striped cloth underneath one bowl. Some cheese and green onion bits are scattered on the surface nearby. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The beauty of this soup lies in its wholesome, straightforward ingredients. Each has a role: the bacon brings savory crunch, the gold potatoes provide creamy body, and the combination of broth, milk, and cream creates that luscious silky texture. When shopping, I recommend picking good-quality bacon and fresh yellow onions to really boost flavors.

Flat lay of fresh golden potatoes peeled and diced, crisp raw bacon strips in a rich reddish-brown hue, a medium yellow onion with its papery skin partially peeled to reveal pale layers, three plump garlic cloves with smooth white skins, vibrant green chives with slender stalks, a small pile of shredded bright orange cheddar cheese, a dollop of creamy white sour cream with a glossy texture, and a small heap of deep reddish-brown ancho chili powder, all beautifully arranged with natural spacing and soft natural light highlighting their colors and textures, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

Bacon: Choose thick-cut bacon for more flavorful fat rendered into the soup, enhancing the savory base.
Butter: Adds richness and helps soften the onions — salted or unsalted both work, depending on your preference.
Yellow Onion: These are mild and sweet when cooked, layering gentle sweetness into the soup.
Garlic: A must for depth; it gives the soup that cozy, homey aroma.
All-purpose Flour: This helps thicken the soup nicely without lumps when whisked into the base.
Gold Potatoes: They hold their shape while softening beautifully, perfect for that creamy-but-chunky texture.
Chicken Broth: Use a good-quality, low-sodium broth so you control the saltiness in the soup.
Milk & Heavy Cream: Together they build the creamy, luscious body that makes this soup comforting.
Salt & Pepper: Simple but vital — seasoning to taste lets all the flavors shine.
Ancho Chili Powder: Just a pinch gives a faint smoky warmth that elevates this soup above the ordinary.
Sour Cream: Stirred in at the end for tang and silkiness, plus perfect creaminess contrast.
Optional Toppings: Cheddar, chives, extra bacon, and sour cream add texture, color, and bursts of 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

I love how versatile this soup is because you can adjust it based on what you have or your dietary needs. Sometimes, I swap out chicken broth for vegetable broth when I want a lighter version, or I toss in some cheddar right before serving to crank up the cheesiness. You should definitely experiment to find your perfect combo.

Vegetarian Variation: Use vegetable broth and omit bacon, then add sautéed mushrooms for umami richness—I tried this when friends came over, and everyone loved how cozy it was.
Spicing It Up: If you like heat, add a dash of cayenne or smoked paprika along with the ancho chili for a smoky kick.
Extra Creamy: For indulgence, add a dollop of cream cheese or blend all the soup completely for a silky, velvety texture.
Make It Lighter: Swap heavy cream with half-and-half or evaporated milk to reduce calories without sacrificing creaminess too much.

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

Step 1: Crisp That Bacon Beautifully

Start by cutting your bacon into small pieces and frying them in your Dutch oven over medium heat. I always keep a close eye here so the bacon crisps evenly without burning. Once golden and crisp, scoop out the bacon and set aside, but make sure to keep all those rendered fats in the pot—they’re packed with flavor and will be the base of your soup.

Step 2: Build the Flavor with Butter, Onions, and Garlic

Add the butter to the bacon fat, then toss in your chopped onions. Cook them gently over medium heat until they’re translucent and soft—around 3 to 5 minutes. This part fills your kitchen with such a comforting aroma. Then stir in the minced garlic and cook just 30 seconds longer until fragrant, making sure not to burn it.

Step 3: Thickening Magic with Flour

Sprinkle the flour evenly over your onion and garlic mixture. Stir it well and use a whisk if you have one to avoid lumps. This roux-like step thickens your soup so you don’t get a watery broth, giving it that creamy body without any cream-only heaviness.

Step 4: Add Potatoes, Liquids, and Seasonings

Next, toss in the peeled and diced gold potatoes along with chicken broth, milk, heavy cream, salt, pepper, and just a pinch of ancho chili powder. Stir everything to combine and bring the pot to a boil. The broth will smell amazing at this point. Cook until the potatoes soften enough to pierce easily with a fork—usually about 10 minutes.

Step 5: Puree Half for Perfect Texture

Once the potatoes are tender, carefully remove about half of the hot soup into a blender. Puree until silky smooth, then stir it back into the pot. I love this trick because it gives me a soup with just the right amount of chunkiness without any grittiness. If you prefer, you can blend the whole batch for a completely smooth soup—just do it in batches to avoid hot splashes.

Step 6: Finish with Sour Cream and Bacon

Stir the sour cream and reserved crispy bacon back into the soup and let everything simmer together for 15 more minutes. This final step melds all those layers of flavor and guarantees a creamy, comforting bowl every time.

Top Tip

From testing this soup multiple times, a few little tweaks can make a big difference in your final dish. Here are the top tips that I rely on to get it just right every time.

Don’t Skip the Bacon Fat: I once tried cooking the onions in plain butter only, and it lacked that rich depth. The bacon fat warms up those onions in a way that the butter alone can’t match.
Start Low with Salt: Depending on your broth brand, saltiness can vary widely. I usually add 1 teaspoon first, taste, and then slowly add more if needed so it never ends up too salty.
Puree Half, Not All: Pureeing just half keeps the soup tasty and hearty without being heavy or gluey.
Watch Your Boil Time: Overcooking potatoes can make the soup grainy. Ten minutes is just enough to soften but keep them intact.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

I almost always top my bowl with extra crispy bacon bits, sharp shredded cheddar, a dollop of sour cream, and fresh chopped chives. The colors and textures really lift the soup and add bursts of flavor in every spoonful. I’ve even added crushed crackers when I wanted extra crunch.

Side Dishes

This soup pairs wonderfully with crusty bread—like a warm sourdough loaf or garlic breadsticks. For a lighter side, I serve it with a crisp green salad tossed in lemon vinaigrette. Once, I paired it with roasted brussels sprouts and it balanced perfectly.

Creative Ways to Present

For special dinners, I like serving this soup in little bread bowls or hollowed-out mini pumpkins during fall. It’s a major crowd-pleaser at family gatherings, and it looks gorgeous on the table!

Make Ahead and Storage

Storing Leftovers

Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it keeps well for about 3-4 days. I’ve found that storing the bacon bits separately helps maintain their crispness when reheating.

Freezing

This soup freezes very well. I freeze it in meal-sized portions and thaw overnight in the fridge. Just remember sour cream can sometimes change texture after freezing, so you might want to stir in fresh sour cream after reheating.

Reheating

Reheat gently on the stove over low heat, stirring frequently to prevent sticking or burning. Add a splash of milk or broth if it gets too thick. Avoid high heat—it can cause the soup to separate or become grainy.

Frequently Asked Questions:

Can I make The Ultimate Potato Soup Recipe vegetarian?

Absolutely! Simply use vegetable broth instead of chicken broth and omit the bacon or substitute with smoked mushrooms or plant-based bacon alternatives.

What type of potatoes should I use?

Gold potatoes are best for this soup because they hold their shape well while becoming tender and creamy, balancing chunkiness and smoothness beautifully.

Can I make this soup ahead of time?

Yes! This soup tastes even better the next day as the flavors meld. Store in an airtight container in the fridge for 3-4 days or freeze for longer storage.

How do I prevent the soup from being too thick or too watery?

Use the flour to thicken and start by adding liquids measured carefully. If the soup thickens up too much after simmering, add a little extra broth or milk to thin it out to your preferred consistency.

Final Thoughts

This is one of those recipes I keep coming back to, whether I need something quick and cozy or when friends drop by unexpected. It’s simple but feels special, and that balance of creamy and chunky makes every spoonful comforting. I can’t recommend The Ultimate Potato Soup Recipe enough — I know once you try it, it’ll earn a spot in your cooking rotation just like it did in mine.