There’s something incredibly cozy about settling in with a warm bowl of potato soup. This isn’t just any soup—it’s The Ultimate Potato Soup Recipe. Creamy, comforting, and packed with flavor, it’s the kind of dish that feels like a hug on a chilly day and never fails to hit the spot.

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

I’d be lying if I said this soup wasn’t one of my go-tos when I want something satisfying but not complicated. The layers of flavor, from crispy bacon to the subtle ancho chili heat, make it stand out, and the creamy texture makes every spoonful feel rich without being heavy.

Perfect balance of creamy and chunky: You get the best of both worlds with partly pureed potatoes and tender chunks.
Simple ingredients, big flavor: Everyday pantry staples come together to create something that tastes like a dream.
Flexible and forgiving: Whether you like it spiced up or classic, you can tweak this recipe effortlessly.
Great for sharing and leftovers: It reheats wonderfully and even tastes better the next day.

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

Each ingredient here plays a starring role in making The Ultimate Potato Soup Recipe comforting and flavorful. From that smoky bacon crunch to the richness added by cream and sour cream, these ingredients combine beautifully for a satisfying soup experience.

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 smoky, crispy texture and a savory depth that elevates the soup.
Butter: Helps soften the onions and build that luscious, silky base.
Yellow Onion: Brings sweetness and aromatics that balance the savory ingredients.
Garlic: Just a touch adds warmth and complexity without overpowering.
All-purpose Flour: Acts as a natural thickener to lend creaminess without heaviness.
Gold Potatoes: Ideal for soup with their creamy texture and ability to hold shape when cooked.
Chicken Broth: Adds umami richness — homemade or good-quality store-bought works best.
Milk and Heavy Cream: Provide the luscious, velvety texture that makes this soup irresistibly smooth.
Salt & Pepper: Essential for highlighting all the other flavors.
Ancho Chili Powder: Just a hint adds subtle smoky heat without overwhelming the comforting vibe.
Sour Cream: Adds tangy creaminess and smooth finish to the soup.
Cheddar Cheese, Chives & Extra Bacon: Optional toppings that amp up flavor and add fun textures.

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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

One of the best things about The Ultimate Potato Soup Recipe is how easy it is to make it truly yours. I like to add a little extra cheese or swap out the ancho chili powder for smoked paprika depending on my mood or season.

Vegetarian Version: Swap chicken broth for vegetable broth and omit bacon — I use smoked paprika to add that cozy smoky element instead.
Spice it Up: I’ve tried adding a pinch of cayenne or chipotle powder when I want extra heat, which totally wakes up the flavors.
Makes it Dairy-Free: Use coconut cream and almond milk instead of heavy cream and milk, and skip the cheese toppings—still delicious!
Chunkier or Smoother: I sometimes puree a bit more or less of the soup depending on whether I’m craving more texture or a velvety finish.

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

Step 1: Crisp Up That Bacon

Start by cooking your bacon pieces in a large Dutch oven over medium heat. I usually use about six strips, chopped small. Let them crisp and brown—this not only adds flavor but also some irresistible texture you’ll want to save for topping. Once cooked, scoop the bacon out and set it aside, leaving the flavorful fat in the pot to cook your veggies.

Step 2: Build the Flavor Base

Add your butter and chopped yellow onion to the bacon fat and cook until the onions are soft and fragrant, about 3-5 minutes. Then toss in minced garlic for just 30 seconds or so—long enough to smell that garlicy goodness but not so long it burns. This combo lays down a rich, aromatic base for the soup.

Step 3: Thicken It Up

Sprinkle the flour over your onions and garlic, stirring continuously so it forms a smooth paste. This step might remind you of making a roux—but here, just whisk away any lumps and cook the flour a bit to remove raw flavor. This is what gives the soup that perfect, creamy body without adding heavy cream alone.

Step 4: Time for Potatoes & Liquids

Add your diced gold potatoes to the pot, then pour in the chicken broth, milk, and heavy cream. Season with salt, pepper, and just a pinch of ancho chili powder to give the soup a subtle background heat. Bring it all up to a boil, then reduce to a simmer and cook for around 10 minutes until those potatoes are tender enough to pierce easily with a fork.

Step 5: Puree Half for Creaminess

Here’s the trick I love: scoop out about half the soup into a blender (be careful—it’s hot!) and puree until silky smooth. Then stir this back into the pot so your soup has a beautiful balance of creamy texture and potato chunks. I find this technique gives you the best mouthfeel and keeps things interesting.

Step 6: Finish It Off with Sour Cream & Bacon

Stir in the sour cream gently with the reserved crispy bacon pieces. Let everything simmer quietly for 15 more minutes so the flavors meld perfectly. Once it’s ready, you’re ready to dish up and enjoy!

Top Tip

After making The Ultimate Potato Soup Recipe countless times, I’ve learned a few key tips that help every batch shine. These little tricks saved me from watery or bland results and I’m happy to share them with you.

Don’t Skip the Bacon Fat: Cooking your onions and garlic in that leftover bacon fat adds depth you can’t replicate with butter alone.
Measure Your Potatoes: Using gold potatoes peeled and cut into uniform pieces ensures they cook evenly and blend smoothly.
Puree Half, Not All: Leaving some potato chunks adds a wonderful texture contrast—it’s the key to “ultimate” in this soup.
Adjust Salt Slowly: Chicken broth saltiness can vary, so start with less and season to taste to avoid an overly salty soup.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

My favorite toppings are a dollop of sour cream, a sprinkle of sharp cheddar cheese, freshly snipped chives, and a handful of those crispy bacon bits I set aside earlier. These add color, texture, and punchy flavor that make each spoonful a little celebration.

Side Dishes

Serve this soup with crusty artisan bread (a sourdough boule is my go-to), a simple green salad dressed with lemon vinaigrette, or even some roasted veggies on the side. It’s hearty enough to stand alone, but these sides round it out beautifully.

Creative Ways to Present

For a dinner party, I’ve ladled this soup into mini bread bowls for a charming presentation. It’s always a hit! You can also serve it in clear glass mugs to show off the layers of potato and soup with colorful garnishes on top.

Make Ahead and Storage

Storing Leftovers

I usually store any leftovers in an airtight container in the refrigerator, where the soup keeps beautifully for up to 4 days. When I reheat it, I add a splash of milk to refresh the creaminess since it can thicken quite a bit once chilled.

Freezing

This soup freezes surprisingly well. Just pop it in a freezer-safe container without the crispy bacon toppings (add those fresh after thawing). When you’re ready to enjoy, thaw overnight in the fridge and gently reheat on the stove.

Reheating

To reheat, warm it on low to medium heat, stirring often, and add a little milk or broth if it’s gotten too thick. This helps keep that silky texture and fresh flavor you loved the first time around.

Frequently Asked Questions:

Can I use red potatoes instead of gold potatoes?

You can, but red potatoes have a waxier texture and don’t break down as easily. That means your soup might end up chunkier and less creamy. Gold potatoes or Russets are ideal for this soup because they give that perfect balance of smooth and tender chunks.

How do I make this recipe vegetarian?

To make this soup vegetarian, simply swap chicken broth for vegetable broth and omit the bacon. To keep some of the smoky flavor that bacon provides, try adding a pinch of smoked paprika or liquid smoke to the base. It’s a tasty alternative that still feels hearty.

Can I prepare this soup in advance?

Yes! This soup actually tastes even better after sitting overnight, making it perfect for meal prep. Store it in the refrigerator and simply reheat on the stove just before serving, adding a splash of milk if needed to loosen the consistency.

What is the purpose of the ancho chili powder?

Ancho chili powder adds a subtle, smoky depth and a mild heat to The Ultimate Potato Soup Recipe. It doesn't make the soup spicy-hot but gives it an earthy warmth that balances the creaminess beautifully. If you’re new to it, start with a small amount and adjust to taste!

Final Thoughts

This soup recipe has been a comforting staple for me through countless cold evenings, busy weeknights, and casual get-togethers. The way those simple ingredients transform into something so rich and cozy never gets old. I can’t wait for you to try The Ultimate Potato Soup Recipe—it’s truly one of those dishes that feels like coming home.