Potato Soup Recipe

A rich and hearty one-pot potato soup, brimming with velvety texture and savory bacon accents. This comforting American classic is effortlessly prepared in under an hour, making it a go-to for weeknight meals or cozy weekends.

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Course: Soup

Cuisine: American

Keyword: potato soup recipe

Prep Time: 30

Cook Time: 30

Servings:

Ingredients

⅓ cup all-purpose flour 42g
2 ½ lbs gold potatoes peeled and cut into 1-inch pieces (approx. 6 large potatoes or 1.15kg)
1 teaspoon ground black pepper
⅔ cup sour cream 160g
3 Tablespoons butter unsalted or salted
¼ – ½ teaspoon ancho chili powder
4 cups chicken broth 945ml
1 ½ teaspoons salt*
2 cups milk 475ml
6 slices uncooked bacon chopped
3 large garlic cloves minced
⅔ cup heavy cream 155ml
1 medium yellow onion finely chopped (approx. 1.5 cups or 200g)
Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon

Instructions

Place the chopped bacon into a large soup pot or Dutch oven over medium heat and cook until crisp and browned. Remove bacon pieces and set them aside, reserving the rendered fat in the pot.
Melt butter in the pot with the bacon fat, then add the chopped onion and cook until softened, about 3 to 5 minutes.
Stir in the minced garlic and cook briefly until aromatic, roughly 30 seconds.
Evenly dust the contents with flour and stir to form a smooth mixture; use a whisk if necessary to break up clumps.
Incorporate the diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Mix thoroughly.
Increase the heat to bring the mixture to a boil, then cook until the potatoes yield easily to a fork, about 10 minutes.
Lower the heat to a simmer. Carefully remove and puree approximately half of the soup—around 5 cups—using a blender or an immersion blender until smooth.
Return the pureed portion to the pot and stir in the sour cream and reserved bacon.
Let the soup simmer for an additional 15 minutes before serving.
Garnish with extra sour cream, cheddar cheese, bacon bits, or chives as desired.

Notes

Adjust salt to taste based on your broth’s sodium content.
Begin with ¼ teaspoon of ancho chili powder if unfamiliar, and increase according to preference.
For a fully smooth texture, puree all the soup in batches; however, retaining some potato chunks offers a satisfying contrast in consistency.