When the weather turns chilly, nothing says “comfort food” quite like a big, steaming bowl of creamy potato soup. This recipe has quickly become a favorite in our house, and once you try it, I think you’ll see why. It’s rich, hearty, and absolutely packed with flavor—everything you’d want from a potato soup, and then some.
What makes this soup special? The secret lies in layering flavors. Crispy bacon (and those magical bacon drippings), golden onions, tender Yukon Gold potatoes, and a touch of heavy cream create a velvety soup that’s satisfying enough to make anyone say, “Yes, soup is a meal.” Oh, and let’s not forget the garnishes—chives, cheddar cheese, and even more bacon. This is the kind of soup you’ll find yourself going back for, ladle after ladle.
Let’s dive in!
Why You’ll Love This Potato Soup
- Rich and Creamy: Thanks to Yukon Gold potatoes, heavy cream, and sour cream, every bite is luscious and satisfying.
- Packed with Flavor: Cooking onions and potatoes in bacon drippings adds an irresistible depth to the soup.
- Customizable: You can keep it chunky, make it silky smooth, or somewhere in between. And don’t hold back on those toppings!
- A Crowd-Pleaser: It’s comforting, filling, and appeals to just about everyone (yes, even the soup skeptics).
Ingredients
Here’s what you’ll need to make this creamy potato soup:
For the Soup:
- 8 slices of bacon (crispy, smoky, and packed with flavor)
- 1 yellow onion, roughly chopped (preferably fresh—it’s so much milder!)
- 4 cloves of garlic, minced (garlic makes everything better, doesn’t it?)
- 3 pounds of Yukon Gold potatoes, peeled and cut into 1-inch chunks (they’re creamy and perfect for soup!)
- 1/4 cup all-purpose flour (to thicken the soup)
- 4 cups chicken stock (or vegetable stock if you prefer)
- 1 1/2 cups whole milk
- 1 cup heavy cream (for that luxurious texture)
- 1/2 cup sour cream (adds a subtle tang and richness)
- 1 1/2 teaspoons salt, plus more to taste
- 3/4 teaspoon freshly cracked black pepper
Optional Garnishes:
- Chopped chives
- Shredded cheddar cheese
- Reserved crispy bacon, crumbled
- A pinch of smoked paprika or chili powder (for a little extra kick)
Step-by-Step Instructions
1. Cook the Bacon
Start by grabbing a large pot or Dutch oven and crisping up 8 slices of bacon over medium-high heat. Stir occasionally and let the fat render out—it’s like liquid gold for this soup. After about 12 minutes, when the bacon is perfectly crispy, transfer it to a plate lined with paper towels. Don’t even think about tossing that bacon grease! Pour off all but 2–3 tablespoons, reserving the rest for later. (source:Ineskohl.info)
2. Sauté the Onions and Garlic
With your pot still warm, add the chopped onion to the reserved bacon drippings. Cook over medium heat, stirring occasionally, until the onion is soft and translucent—this takes about 5 minutes. Add the minced garlic and cook for another minute or so until fragrant. Your kitchen will smell incredible at this point.
3. Cook the Potatoes
Add the diced potatoes to the pot and give everything a good stir to coat them in those flavorful drippings. Let the potatoes cook for about 5 minutes, stirring occasionally to prevent sticking. If the bottom of the pot looks a little dry, stir in some of that reserved bacon grease—it’s all about the flavor!
4. Thicken the Soup
Sprinkle 1/4 cup of flour evenly over the potatoes and stir well to coat. Cook for about 2 minutes to remove any raw flour taste. Slowly pour in 4 cups of chicken stock, stirring constantly to prevent lumps. Scrape up any browned bits stuck to the bottom of the pot—those bits are pure flavor.
5. Simmer Until Tender
Stir in the milk, salt, and black pepper. Bring the soup to a gentle simmer (not a rolling boil, or the milk could curdle!) and partially cover the pot. Let it simmer for 40 minutes, stirring occasionally, until the potatoes are fork-tender.
6. Mash or Blend (Your Choice!)
Here’s where you get to decide the texture of your soup. For a chunkier soup, simply mash some of the potatoes with the back of a spoon or a potato masher—this thickens the broth while leaving plenty of hearty potato pieces. If you prefer a silky texture, you can use an immersion blender to puree part or all of the soup. (Personally, I like it somewhere in between—creamy but with a few potato chunks for texture.)
7. Stir in the Cream and Sour Cream
Once your soup is the texture you want, stir in the heavy cream and sour cream. Taste the soup and adjust the seasoning if needed. A pinch more salt? A grind of pepper? Maybe even a dash of smoked paprika? Go for it!
Serving and Garnishing
Ladle the soup into bowls and get ready to garnish. A sprinkle of chives, a handful of shredded cheddar, and a crumble of crispy bacon turn this hearty soup into something truly irresistible. If you’re feeling fancy, a dash of smoked paprika or chili powder adds a pop of color and a little heat.
Tips for the Best Potato Soup
- Use Yukon Gold Potatoes: Their creamy texture and buttery flavor make them perfect for this soup. Russets will work in a pinch, but they tend to get grainy when boiled.
- Don’t Skip the Bacon Drippings: This soup is all about layering flavors, and the bacon drippings add a depth you just can’t get with butter or oil alone.
- Go Easy on the Simmer: A gentle simmer ensures the milk and cream stay smooth and creamy.
- Make It Your Own: This soup is a blank canvas. Stir in some shredded chicken, add a pinch of cayenne for heat, or serve it with crusty bread for dunking.
Storage and Reheating
This soup keeps beautifully in the fridge for 4–5 days—just store it in an airtight container. When reheating, warm it gently over low heat to avoid breaking the cream. However, this isn’t a soup for the freezer; the dairy doesn’t thaw well, so enjoy it fresh!
Final Thoughts
There’s something magical about a bowl of homemade potato soup. It’s hearty enough to satisfy, simple enough to make on a weeknight, and comforting in a way that only soup can be. Whether you serve it as a main dish with crusty bread or as a starter for a cozy dinner, this creamy potato soup is sure to hit the spot.
Give it a try, and don’t forget to pile on the garnishes—they’re half the fun! Let me know how it turns out for you, and if you’re feeling inspired, check out some of my other soup recipes. Happy cooking! 😊
