The Ultimate Potato Soup Recipe – Comfort in a Bowl

When the cold air creeps in, and you’re wrapped in your favorite blanket, the scent of simmering potatoes wafts through the house, instantly warming your heart. There’s something so comforting about a thick and creamy potato soup bubbling away on the stove, and today, I’m excited to share with you The Ultimate Potato Soup Recipe. This dish not only fills your belly but also nourishes your soul.

Why You’ll Love It

• Quick and easy to make
• Comforting homemade flavor
• Made with simple ingredients
• Great for any occasion
• Always a crowd-pleaser

Ingredients You’ll Need

• 6 strips uncooked bacon, cut into small pieces
  (A little crispy bacon elevates the flavor!)
• 3 tablespoons unsalted or salted butter
  (Unsalted allows for better salt control)
• 1 medium yellow onion, chopped (about 1.5 cup/200g)
• 3 large garlic cloves, minced
  (Fresh garlic gives it that extra flavor boost)
• 1/3 cup all-purpose flour (42g)
• 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• 2/3 cup heavy cream (155ml)
• 1 1/2 teaspoon salt
• 1 teaspoon ground pepper
• 1/4 to 1/2 teaspoon ancho chili powder
  (This adds a nice, subtle warmth)
• 2/3 cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
  (Toppings bring it all together!)

How to Make It

1. Start by placing those bacon pieces in a large Dutch Oven or soup pot over medium heat. As they cook, listen for that delightful sizzle as they become crisp and browned. Once they’re perfectly golden, remove them from the pot, leaving that tasty fat behind.

2. Next, add the butter and chopped onion. Cook them over medium heat, stirring them occasionally until the onions are tender and fragrant – about 3-5 minutes. The scent of onions and buttery goodness fills the air.

3. Now, it’s time for the garlic! Add in those minced cloves and let them cook for about 30 seconds until the aroma envelops you. You’ll know it’s ready when your mouth starts to water!

4. Sprinkle the flour over the ingredients in the pot. Stir everything together until it forms a smooth paste; feel free to use a whisk if it makes it easier. This step brings a lovely thickness to the soup.

5. It’s potato time! Add your prepared diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well, and bring the mixture to a delightful boil. Watch as your potatoes soften – in about 10 minutes, they should be tender when pierced with a fork.

6. When the potatoes are just right, reduce the heat to a gentle simmer, and take a deep breath. Remove approximately half of the soup and carefully blend it until smooth. Be cautious, as it will be hot!

7. Return the pureed soup back to the pot with the remaining chunky goodness. Add in your sour cream and the crispy bacon pieces you set aside earlier. Stir everything together and let the magic happen for another 15 minutes on low heat before serving.

8. Before you serve, top with additional sour cream, bacon, cheddar cheese, or chives if you want to add that personal touch.

Kitchen Tips

• Time-saving trick: You can prep your vegetables ahead of time, making it easy to whip up this dish any night of the week!
• Fix for a common mistake: If the soup is too thick, just add a little extra chicken broth or milk to achieve your desired consistency.
• Creative twist: Try swapping out the ancho chili powder for smoked paprika for a different kind of warmth.

Serving Ideas

Picture this: it’s a chilly evening, and you gather around the table with loved ones, bowls of The Ultimate Potato Soup Recipe steaming in front of you. This soup is perfect for a cozy night in or a lovely family dinner. You might pair it with crusty bread or a fresh garden salad for a hearty meal. Don’t forget those optional garnishes — adding a sprinkle of chives or a handful of cheddar cheese can make all the difference!

Storing & Leftovers

• Store any leftovers in an airtight container in the fridge for up to 3 days.
• You can easily reheat on the stove over low heat. Stir occasionally to keep the texture creamy.
• For a fun leftover idea, consider making a potato soup casserole! Pour it into a baking dish, top with cheese or breadcrumbs, and bake until bubbly.

FAQs

Q: Can I make this ahead of time?
A: Definitely! It often tastes even better the next day.

Q: Can I swap any ingredients?
A: Of course! Use what you have — this recipe is very forgiving.

Q: What’s the best way to serve it?
A: Fresh from the pan, while it’s still warm and aromatic.

Q: How do I know it’s perfectly cooked?
A: Look for golden edges and that delicious, fragrant smell — that’s your sign!

Final Thoughts

There’s something truly special about gathering around a bowl of soup, sharing stories, and creating memories. The Ultimate Potato Soup Recipe is more than just a dish; it’s a comforting embrace after a long day. So don your apron, gather your loved ones, and try this recipe for yourself. Each spoonful is a reminder of simple joys, and I hope it becomes a cherished part of your kitchen, just like it is in mine. Enjoy making The Ultimate Potato Soup Recipe and let it warm your heart and home!

Ultimate Potato Soup

A thick and creamy potato soup that warms the heart with its comforting flavors, perfect for chilly evenings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

For the soup base

• 6 strips uncooked bacon, cut into small pieces A little crispy bacon elevates the flavor!
• 3 tablespoons unsalted or salted butter Unsalted allows for better salt control.
• 1 medium yellow onion, chopped About 1.5 cup/200g.
• 3 large cloves garlic, minced Fresh garlic gives it that extra flavor boost.
• 1/3 cup all-purpose flour 42g.

For the soup

• 2 1/2 lbs gold potatoes, peeled and diced Diced into pieces no larger than 1 inch, about 6 large potatoes/1.15kg.
• 4 cups chicken broth 945ml.
• 2 cups milk 475ml.
• 2/3 cup heavy cream 155ml.
• 1 1/2 teaspoons salt
• 1 teaspoon ground pepper
• 1/4 to 1/2 teaspoon ancho chili powder This adds a nice, subtle warmth.
• 2/3 cup sour cream 160g.

For topping (optional)

• to taste shredded cheddar cheese
• to taste chives
• to taste additional sour cream
• to taste bacon

Method

 

Preparation

1. Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crispy and browned. Remove from pot, leaving the fat behind.
2. Add butter and chopped onion to the pot, cooking until onions are tender and fragrant, about 3-5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant.
4. Sprinkle flour over the mixture, stirring until it forms a smooth paste.

Cooking

1. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir and bring to a boil.
2. Cook until the potatoes are tender, about 10 minutes.
3. Reduce heat to simmer, remove half of the soup and blend until smooth, then return to pot.
4. Stir in sour cream and the reserved crispy bacon. Let simmer for an additional 15 minutes before serving.

Serving

1. Top with additional sour cream, bacon, cheddar cheese, or chives as desired.

Notes

You can prep your vegetables ahead of time. If the soup is too thick, add extra chicken broth or milk. For a twist, try swapping the ancho chili powder with smoked paprika.