There's something wonderfully cozy about a warm bowl of soup that hugs you back, and The Ultimate Potato Soup Recipe does just that. Creamy, comforting, and just the right amount of hearty, this soup turns simple potatoes into a meal that's pure magic on a chilly evening.

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, this is my go-to soup when I want something that feels both homemade and a little indulgent. I've made it countless times, tweaking here and there, and each time it hits that perfect balance of creamy and chunky that just feels like a warm kitchen hug.

Rich, Creamy Texture: The combination of cream, milk, and pureed potatoes gives the soup a velvety smoothness without losing that satisfying bite.
Perfectly Savory Flavor: Crisp bacon and sautéed onions add depth that makes this soup feel special without being complicated.
Simple Ingredients: Most of what you need is probably already in your kitchen, which means you can whip this up any time you want.
Customizable Comfort: There are lots of ways to tweak this recipe to your taste or dietary needs, so it’s really yours.

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 in The Ultimate Potato Soup Recipe plays its own role in making this soup delicious and comforting. Here’s a quick rundown of what I love about them and a few tips on picking the best:

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, savory notes and a nice crispy contrast; I usually use thick-cut for extra flavor.
Butter: Creates a silky base for sautéing onions and making the flour roux without overpowering the flavors.
Yellow Onion: Sweetens as it cooks, forming the aromatic foundation for the soup.
Garlic: Just a little punch of flavor that wakes up the whole dish.
All-purpose Flour: Helps thicken the soup into that perfect creamy texture without needing any fancy tricks.
Gold Potatoes: They hold their shape well but also soften enough to blend smoothly—perfect balance.
Chicken Broth: Brings savory richness; if you want a vegetarian spin, vegetable broth works too.
Milk and Heavy Cream: These layers of creaminess are what make this soup irresistibly silky.
Salt and Pepper: Start gently and adjust as you go, since broth saltiness can vary.
Ancho Chili Powder: Adds a subtle smoky warmth that makes this soup uniquely comforting without heat overload.
Sour Cream: Mixed in for tang and richness, plus it smooths out the flavors beautifully.
Optional Toppings: Cheddar cheese, chives, extra sour cream, and more bacon bring texture 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

One of the things I love about The Ultimate Potato Soup Recipe is how easy it is to personalize. You can make it just like I do or experiment to find your new favorite spin.

Variation: Chili Kick – I once bumped up the ancho chili powder and even added a pinch of cumin for a smoky southwestern vibe. It turned into a new favorite on cooler nights.
Diet-Friendly Twist: Swap out dairy for oat or almond milk and vegan butter for a lighter, dairy-free version that’s still creamy and indulgent.
Extra Chunky: If you like big potato pieces, skip blending half the soup and just mash gently with a fork for rustic texture.
Make It Heartier: Stir in cooked sausage or extra veggies like corn or celery for added heft and flavor.

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

Step 1: Crisp Up the Bacon Perfectly

I start by cooking the bacon strips in a big Dutch oven over medium heat, stirring occasionally until they’re golden and crispy. This not only adds crunch but also creates bacon fat that flavors the soup base. Once browned, I scoop them out and set aside, leaving all that goodness in the pot.

Step 2: Build Layers of Flavor with Onions and Garlic

Next, I toss in butter and chopped onions to the bacon fat, sautéing until the onions are soft and slightly translucent, about 3-5 minutes. Then, I add the minced garlic and cook for just 30 seconds to keep it fragrant and fresh, making sure it doesn’t burn.

Step 3: Make the Roux and Add Potatoes

Sprinkling the flour over the onion-garlic mixture, I stir quickly with a whisk to avoid lumps, cooking it briefly to take away the raw flour taste. Then, diced gold potatoes go in along with chicken broth, milk, heavy cream, salt, pepper, and a touch of ancho chili powder. Stir all together to combine.

Step 4: Cook Until Tender and Perfectly Creamy

Bring the entire pot to a boil, then lower the heat and simmer for about 10 minutes until the potatoes are fork-tender. I always test a piece so I know exactly when it’s just right—not too mushy, not too firm.

Step 5: Puree Half and Stir in Sour Cream and Bacon

This part personalizes the texture: careful not to burn yourself, I ladle out about half the soup into a blender and puree it until silky smooth. Pour it back, then stir in sour cream and the reserved crispy bacon pieces. This combo gives you that luscious feel with little bits to chew.

Step 6: Let It Simmer Before Serving

Finally, I let the soup simmer gently for another 15 minutes to marry the flavors. Right before serving, I top it with extra sour cream, shredded cheddar, chopped chives, and a sprinkle of crispy bacon bits for crunch and color.

Top Tip

After countless batches of this soup, I've learned a few tricks that elevate it every time. Whether you’re a beginner or a soup aficionado, these tips will help you get it just right.

Perfect Potato Size: Cutting your potatoes into 1-inch pieces ensures they're tender but hold their shape, which balances creaminess and texture.
Careful with the Flour: Don’t rush the roux; cook the flour well with the butter and onions to avoid raw taste and give the soup a smooth base.
Partial Pureeing: Pureeing just half the soup keeps a lovely rustic feel and means you still enjoy little potato bites in every spoonful.
Adjust Seasoning Last: Since broth saltiness varies, start light and add more salt towards the end after everything's blended and simmered.

How to Serve The Ultimate Potato Soup Recipe

Garnishes

I swear by topping this soup with crispy bacon bits, a dollop of sour cream, shredded sharp cheddar, and fresh chopped chives. The mix of creamy, crispy, and a touch of fresh green makes every spoonful a delight.

Side Dishes

It pairs beautifully with a simple green salad or crusty bread for dipping. My favorite lately has been a warm, garlicky baguette—perfect for soaking up every last drop.

Creative Ways to Present

For special occasions, I've served this soup in hollowed-out mini bread bowls or topped with a sprinkle of smoked paprika and a drizzle of truffle oil to impress guests. It’s amazing how little touches can turn a humble soup into a showstopper.

Make Ahead and Storage

Storing Leftovers

I store leftover potato soup in airtight containers in the fridge for up to 3 days. When reheating, I like to add a splash of milk to loosen up the texture as it thickens while cooling.

Freezing

This soup freezes well! Just let it cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Keep in mind, the texture may separate slightly, but a good stir and gentle reheating fix that right up.

Reheating

I reheat gently on the stovetop over low heat, stirring frequently and adding a bit more milk if it’s too thick. Using low heat keeps the cream from breaking and the soup smooth and inviting.

Frequently Asked Questions:

Can I use a different type of potato for this soup?

Yes! While gold potatoes work best for their creamy texture and ability to hold shape, Yukon Gold or Russet potatoes can also be used. Just adjust cooking time as Russets tend to get softer faster.

Is there a vegetarian version of The Ultimate Potato Soup Recipe?

Absolutely! Simply substitute the chicken broth with vegetable broth and omit the bacon or replace it with smoked paprika or vegetarian bacon bits for that smoky flavor.

Can I make this soup ahead of time?

Yes, you can make The Ultimate Potato Soup Recipe a day ahead. Store it in the refrigerator and gently reheat on the stove, adding a splash of milk to refresh the texture before serving.

What if my soup is too thick after reheating?

That’s easy to fix! Just add a little milk or broth while reheating and stir until you reach your preferred consistency. This also helps prevent the soup from sticking and burning.

Final Thoughts

The Ultimate Potato Soup Recipe holds a special place in my heart because it’s not just about the ingredients or the method—it’s about the comfort it brings. Whether it’s a family dinner or a quiet night in, this soup feels like a warm friend on a plate. I hope it becomes a favorite in your kitchen too, because nothing beats the joy of sharing a homemade bowl of goodness with those you love.