This creamy potato soup is the perfect comfort food for busy nights, bringing together tender gold potatoes, rich broth, and a velvety smooth finish that tastes like a warm hug in a bowl.
Why You’ll Love This Creamy Potato Soup
If you’re craving something warm, filling, and comforting, this creamy potato soup checks every box. It’s rich without being heavy, silky without being fussy, and made with everyday pantry ingredients. The combination of tender potatoes, sautéed onions, garlic, and just the right touch of cream creates a satisfying soup that comes together quickly. It’s family-friendly, freezer-friendly, and ideal for meal prep or weeknight dinners. Plus, you can customize it with toppings like cheddar cheese, chives, or turkey bacon.
Ingredients You’ll Need
- 6 strips turkey bacon or beef bacon (or use traditional if allowed)
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 2½ pounds gold potatoes, peeled and diced
- 4 cups chicken or vegetable broth
- 2 cups milk
- ⅔ cup heavy cream (or half-and-half)
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼–½ teaspoon ancho chili powder
- ⅔ cup sour cream (or Greek yogurt)
- Optional toppings: cheddar cheese, chives, extra sour cream, extra bacon
How to Make Creamy Potato Soup (Step-by-Step)
Step 1: Cook the Bacon
Place chopped turkey or beef bacon in a large Dutch oven. Cook over medium heat until crispy. Remove the bacon and set aside, keeping the flavorful drippings in the pot.
Step 2: Sauté the Aromatics
Add butter and chopped onion to the same pot. Cook 3–5 minutes until soft and fragrant. Stir in minced garlic and cook for 30 seconds.
Step 3: Build the Soup Base
Sprinkle flour over the onions and garlic. Stir until smooth and thickened—this helps make the soup extra creamy later.
Step 4: Add Potatoes and Liquids
Pour in the broth, milk, and heavy cream. Add the diced potatoes, salt, pepper, and ancho chili powder. Stir well, then bring the pot to a gentle boil. Cook until the potatoes are fork-tender, about 10 minutes.
Step 5: Blend for Creaminess
Carefully scoop out about half the soup and transfer it to a blender. Blend until completely smooth. (Or use an immersion blender for ease.) Return the blended soup to the pot.
Step 6: Add Creamy Finish
Stir in the sour cream and the cooked bacon. Let the soup simmer for 15 minutes to thicken and deepen in flavor.
Step 7: Serve and Enjoy
Ladle hot soup into bowls and top with shredded cheddar, fresh chives, more sour cream, or extra bacon. Serve warm.
Tips & Variations
- Make it lighter: Replace heavy cream with evaporated milk or half-and-half.
- Vegetarian-friendly: Skip the bacon and use vegetable broth. Add smoked paprika to mimic savory depth.
- Extra thick: Blend more than half the soup or add an extra tablespoon of flour.
- Chunkier texture: Blend less of the soup for a more rustic feel.
- Kid-friendly: Reduce chili powder and serve with cheese on top.
Serving Ideas & Storage
Serve this creamy potato soup with warm crusty bread, cornbread muffins, or a fresh green salad. It reheats beautifully, making it perfect for lunches or leftovers.
Storage:
- Refrigerator: 3–4 days in an airtight container
- Freezer: Up to 3 months (freeze before adding sour cream for best texture)
- Reheat: Warm gently on the stovetop, stirring occasionally
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 345 |
| Protein | 10g |
| Carbs | 41g |
| Fat | 16g |
| Fiber | 4g |
| Sodium | 620mg |
Final Thoughts
This creamy potato soup is everything a comfort meal should be—warm, rich, and incredibly satisfying. Whether you serve it for a family dinner or meal prep for the week ahead, it’s a simple recipe that delivers big flavor every time.