The Ultimate Potato Soup Recipe
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5.0
13,758 reviews
Excellent
The Ultimate Potato Soup Recipe
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An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
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10,318 people made thisSave this
8,254 people saved thisIngredients
- 6 6 strips (uncooked) bacon cut into small pieces
- 3 3 Tablespoons butter unsalted or salted will work
- 1 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 3 large garlic cloves minced
- ⅓ ⅓ cup all-purpose flour (42g)
- 2 ½ 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 4 4 cups chicken broth (945ml)
- 2 2 cups milk (475ml)
- ⅔ ⅔ cup heavy cream (155ml)
- 1 ½ 1 ½ teaspoon* salt
- 1 1 teaspoon ground pepper
- ¼ - ½ ¼ - ½ teaspoon ancho chili powder**
- ⅔ ⅔ cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
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Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Equipments used:
Notes
- *I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
- **If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.
- ***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.
Nutrition Information
Show Details
Serving
1serving
Calories
521kcal
(26%)
Carbohydrates
47g
(16%)
Protein
12g
(24%)
Fat
32g
(49%)
Saturated Fat
17g
(85%)
Trans Fat
1g
Cholesterol
87mg
(29%)
Sodium
1326mg
(55%)
Potassium
1176mg
(34%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
897IU
(18%)
Vitamin C
50mg
(56%)
Calcium
182mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings (recipe makes 3.5 qts of soup)
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 521kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1326mg | 55% |
| Potassium | 1176mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 50mg | 56% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
13,758 reviews
Excellent
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