Hearty & Creamy Homemade Potato Soup Recipe

Dive into the ultimate comfort food with this incredible homemade potato soup! This rich, creamy, and hearty dish is perfect for chilly evenings or any time you crave something warm and satisfying. You can prepare this delicious homemade potato soup entirely in one pot, making cleanup a breeze. Get ready to create a truly satisfying, crowd-pleasing meal that your whole family will adore.

Why You’ll Love This Homemade Potato Soup

This homemade potato soup recipe delivers on every front, making it a new family favorite.

• Irresistibly creamy texture: We achieve the perfect, velvety consistency by blending a portion of the soup.
• Flavorful & comforting: Bacon, garlic, and onions build incredible depth, creating a truly rich experience.
• Simple one-pot recipe: Enjoy minimal cleanup thanks to cooking everything in a single pot.
• Customizable toppings: Personalize each bowl with your favorite additions like cheese or chives.
• Versatile meal: It’s great for a busy weeknight dinner or a cozy gathering with friends.
• Hearty and satisfying: Every spoonful of this homemade potato soup fills you up with warmth and goodness.
• Family-friendly favorite: Its classic flavors are loved by all ages, making mealtime easy.

Ingredients

Crafting a comforting homemade potato soup starts with quality ingredients. Here’s what you need to make this creamy and delicious recipe.

• Bacon: 6 strips (uncooked) bacon, cut into small pieces
• Unsalted butter: 3 Tablespoons unsalted or salted will work
• Yellow onion: 1 medium yellow onion, chopped (about 1.5 cup/200g)
• Garlic cloves: 3 large garlic cloves, minced
• All-purpose flour: ⅓ cup all-purpose flour (42g), essential for creating a rich roux that thickens the soup.
• Gold potatoes: 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg). Dice evenly for consistent cooking.
• Chicken broth: 4 cups chicken broth (945ml), low-sodium preferred to control saltiness.
• Whole milk: 2 cups milk (475ml), for creaminess and body.
• Heavy cream: ⅔ cup heavy cream (155ml), adds luxurious richness.
• Kosher salt: 1 ½ teaspoon* salt, adjust to taste.
• Black pepper: 1 teaspoon ground pepper, freshly ground is best.
• Ancho chili powder: ¼ – ½ teaspoon ancho chili powder**, for depth and a subtle warmth.
• Sour cream: ⅔ cup sour cream (160g), stirred in at the end for tang and smoothness.
• Optional toppings: Shredded cheddar cheese, chives, and additional sour cream and bacon for topping.

Notes & Substitutions

Selecting the right ingredients and knowing a few tricks ensures your homemade potato soup turns out perfect every time.

• Potato varieties: Yukon Gold potatoes are ideal for a creamy texture and buttery flavor without being overly starchy. Russet potatoes also work, but they tend to break down more, which can make the soup thicker.
• Broth options: For a vegetarian version of this hearty soup, simply swap chicken broth for a good quality vegetable broth.
• Dairy alternatives: You can use half-and-half instead of whole milk and heavy cream for a slightly lighter soup. For dairy-free, use full-fat coconut milk or a creamy oat milk, but note the flavor profile will change.
• Flour alternatives: If you need a gluten-free option, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and add it at the end to thicken.
• Seasoning adjustments: Always taste your soup before serving. You can easily adjust the salt and pepper. Start with less ancho chili powder and add more if you prefer a spicier kick.
• Bacon substitutes: If you omit bacon, add a pinch of smoked paprika or a drop of liquid smoke to the pot for a smoky essence.

Equipment

Gathering your tools before you begin cooking ensures a smooth process for your homemade potato soup.

• Large Dutch oven or heavy-bottomed pot: Essential for even cooking and preventing scorching.
• Sharp knife and cutting board: For safely preparing your ingredients.
• Whisk: Crucial for creating a smooth roux.
• Blender (immersion or traditional): To achieve that perfect creamy consistency. An immersion blender simplifies cleanup.
• Ladle: For serving up generous portions.

Instructions

Follow these simple steps to create a truly rich and satisfying homemade potato soup. You’ll have a hearty meal on the table in no time.

1. Prepare Bacon: Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. This step renders fat and builds initial flavor for your homemade potato soup.
2. Render Fat: Remove the cooked bacon pieces and set them aside. Leave the rendered fat in the pot; this will become the base for your roux.
3. Sauté Aromatics: Add the butter to the pot with the bacon fat. Add the chopped onion and cook over medium heat until the onions are tender, about 3-5 minutes.
4. Add Garlic: Stir in the minced garlic and cook until fragrant, about 30 seconds. Be careful not to burn the garlic.
5. Make Roux: Sprinkle the flour over the ingredients in the pot and stir until smooth. Use a whisk if needed to ensure there are no lumps. Cook for one minute, stirring constantly, to cook out the raw flour taste.
6. Combine Liquids & Potatoes: Add the diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine all ingredients. This forms the base for your delicious homemade potato soup.
7. Cook Potatoes: Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender when pierced with a fork, which takes about 10-15 minutes.
8. Blend Soup: Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!). 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 directly in the pot.). This step gives your soup its luxurious creaminess.
9. Finish Soup: Return the pureed soup to the pot and add the sour cream and reserved bacon pieces. Stir everything well to incorporate.
10. Simmer & Serve: Allow the soup to simmer gently for another 15 minutes before serving. This allows the flavors to meld. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy your perfectly crafted homemade potato soup!

Pro Tips & Troubleshooting

These expert tips ensure your homemade potato soup is perfect every time, and help you navigate any kitchen challenges.

• Even Potato Dice: Cut your potatoes into uniform 1-inch pieces. This ensures they cook evenly at the same rate.
• Control Creaminess: Blend more or less of the soup depending on your preference for chunkiness versus smoothness.
• Avoid Blending Bacon: Always add the cooked bacon back to the soup after you’ve blended it. Blending the bacon will make it mushy.
• Ancho Chili Magic: Don’t skip the ancho chili powder. It adds a subtle warmth and depth of flavor without making the soup spicy.
• Prevent Curdling: Never bring your soup to a rolling boil after you’ve added the sour cream. Gentle simmering is key to maintaining a smooth texture.
• Thickening Soup: If your soup is too thin, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). Whisk it into the simmering soup a little at a time until it reaches your desired consistency.
• Thinning Soup: If your homemade potato soup is too thick, simply add a splash more chicken broth or milk until it reaches your preferred consistency.
• Adjust Seasoning: Always taste and adjust the salt, pepper, and chili powder throughout the cooking process. Flavors evolve as the soup simmers.
• Use Quality Ingredients: The better your broth, potatoes, and dairy, the more exceptional the final flavor of your soup will be.

Serving, Storage & Variations

Your creamy homemade potato soup is incredibly versatile, making it perfect for any occasion.

Serving Suggestions

• Serve your warm homemade potato soup with a side of crusty bread or warm rolls for dipping.
• Pair it with a fresh green salad dressed with a light vinaigrette to balance the richness.
• Offer a variety of toppings buffet style so everyone can customize their bowl. Think extra cheese, crispy bacon, fresh chives, or a dollop of sour cream.

Storage & Reheating

• Cool properly: Always allow your homemade potato soup to cool completely before transferring it to storage containers.
• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheat gently: Reheat the soup on the stovetop over low to medium heat, stirring occasionally. Add a splash of milk or broth if it has thickened too much.
• Avoid boiling dairy-based soups: High heat can cause dairy to curdle, so always reheat gently.

Recipe Variations

• Loaded Baked Potato Soup: Add extra shredded cheddar cheese, plenty of green onions, and more crispy bacon bits.
• Vegetarian Potato Soup: Substitute chicken broth with vegetable broth and omit the bacon. You can add smoked paprika for a smoky flavor.
• Spicy Kick: Increase the amount of ancho chili powder, or add a pinch of cayenne pepper or a dash of hot sauce.
• Cheese Potato Soup: Stir in an extra ½ cup of your favorite shredded cheese (like sharp cheddar or Monterey Jack) at the end until melted and smooth.
• Broccoli Cheddar Potato Soup: Add 1-2 cups of steamed broccoli florets during the last few minutes of simmering.
• Smoked Flavor: Incorporate a teaspoon of smoked paprika or a tiny drop of liquid smoke for an even deeper, smoky profile.

Nutrition Information

This hearty homemade potato soup offers a satisfying meal with a good balance of macronutrients.

According to the National Potato Council, potatoes contribute essential vitamins and minerals, including Vitamin C and potassium.

Please note: Nutritional information is an estimate based on ingredients and cooking methods. Individual results may vary.

Frequently Asked Questions (FAQ)

Find quick answers to common questions about making the best homemade potato soup.

• What kind of potatoes are best for potato soup? Yukon Gold potatoes are ideal for a creamy texture and buttery flavor, as they break down beautifully without becoming overly starchy. Russet potatoes also work well.
• Can I make this soup ahead of time? Absolutely! This homemade potato soup often tastes even better the next day as the flavors have more time to meld. Store it in the refrigerator.
• How do I thicken homemade potato soup? If your soup is too thin, create a cornstarch slurry by mixing one tablespoon of cornstarch with two tablespoons of cold water. Whisk it into the simmering soup until it thickens.
• Can I use a regular blender instead of an immersion blender? Yes, you can. Carefully transfer half of the soup to a regular blender, filling it no more than halfway to prevent overflows. Blend until smooth, then return it to the pot.
• Can I freeze this potato soup? Yes, you can freeze this homemade potato soup! Allow it to cool completely, then transfer to airtight, freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before reheating gently.

Conclusion

This hearty and creamy homemade potato soup offers the ultimate comfort in every spoonful. Its simple one-pot preparation makes it a breeze to create, proving that even the most satisfying meals can be easy. With customizable toppings and versatile appeal, this recipe is sure to become a cherished family favorite. Whip up this easy homemade potato soup tonight and experience the warmth and flavor for yourself. Don’t forget to share your photos and comments with us – we love seeing your creations!

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Hearty & Creamy Homemade Potato Soup Recipe

This hearty and creamy potato soup is a comforting dish, featuring crispy bacon, tender gold potatoes, and a rich, velvety broth. Perfect for a cozy meal, it’s easily customizable with your favorite toppings.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings 6 bowls

Calories 400 kcal

Equipment

• Large Dutch oven or soup pot
• Blender (or immersion blender)

Ingredients

  

Main Ingredients

• 6 strips bacon uncooked, cut into small pieces
• 3 Tablespoons butter unsalted or salted will work
• 1 medium yellow onion chopped (about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup all-purpose flour (42g)
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (about 6 large potatoes/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon ancho chili powder
• ⅔ cup sour cream (160g)

Optional Toppings

• shredded cheddar cheese for topping, optional
• chives for topping, optional
• sour cream additional, for topping, optional
• bacon additional, for topping, optional

Instructions

 

Instructions

• Cook bacon pieces in a large pot over medium heat until crisp and browned.
• Remove bacon and set aside, reserving the fat in the pot.
• Add butter and chopped onion to the pot, cooking until tender for 3-5 minutes.
• Stir in minced garlic and cook for about 30 seconds until fragrant.
• Sprinkle flour into the pot and stir until smooth, using a whisk if necessary.
• Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot and stir well.
• Bring the soup to a boil, then cook for about 10 minutes until potatoes are fork-tender.
• Reduce heat to simmer, then carefully transfer about half of the soup to a blender or use an immersion blender to puree until smooth.
• Return the pureed soup to the pot, add sour cream and the reserved bacon, and stir thoroughly.
• Let the soup simmer for 15 minutes before serving.
• Serve topped with additional sour cream, bacon, cheddar cheese, or chives.

Notes

Handle hot soup carefully when blending. Adjust salt and pepper to your taste, and feel free to customize toppings.

David THomson

A 48-year-old contributing writer based in New York City. He is known for his insightful articles on American cuisine and food culture. With a lifelong passion for cooking and storytelling, David began his journey in the culinary world as a chef before transitioning to writing. He has contributed to various food magazines and blogs, sharing his experiences, recipes, and culinary tips, inspiring home cooks and food enthusiasts alike. Through his engaging writing style, David explores the rich tapestry of American cuisine, celebrating its diversity while encouraging readers to experiment in their own kitchens.