Warm up your kitchen with a bowl of homemade comfort! This ultimate cream of potato soup recipe is a true hug in a bowl, perfect for any day you crave something rich and satisfying. We’ll guide you through creating a luxuriously creamy, flavorful soup that feels gourmet but is surprisingly simple to make. Get ready to enjoy a delightful one-pot meal that will quickly become a family favorite.
Table of Contents
Why You’ll Love This Cream of Potato Soup
You’ll adore this delicious cream of potato soup for so many reasons. It is truly a star recipe in our kitchen!
- One-Pot Convenience: Minimize cleanup with this simple recipe made entirely in a single pot.
- Incredibly Rich and Creamy: Enjoy a velvety smooth texture that melts in your mouth with every spoonful.
- Hearty, Satisfying Comfort: This soup fills you up and warms you from the inside out, making it perfect for chilly evenings.
- Customizable Toppings: Personalize your bowl with your favorite garnishes like cheese, chives, or smoked turkey bacon.
- Perfect for Any Season: While ideal for cold weather, this comforting soup is a welcome meal all year round.
Ingredients
Gather these simple ingredients to create your luscious cream of potato soup:
- 6 strips (uncooked) smoked turkey bacon (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” (this was about 6 Large potatoes for me/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)
- Shredded cheddar cheese, chives, and additional sour cream and smoked turkey bacon for topping (optional)
Notes & Substitutions
- Potatoes: For the creamiest texture and rich flavor, it’s helpful to understand the best potato types for silky soup. Use Yukon Gold or other gold potatoes for the creamiest texture and rich flavor. Russet potatoes are an option, but they can yield a slightly starchier finish.
- Dairy: You can adjust the richness by using different fat content milks. For a non-dairy option, try unsweetened plant-based milk and a dairy-free cream alternative.
- Broth: Chicken broth provides excellent depth. For a vegetarian cream of potato soup, simply use vegetable broth instead.
- Seasoning: Always taste and adjust the salt as needed, especially if your broth is salted. Ancho chili powder adds a fantastic smoky undertone; substitute with regular paprika for a milder flavor.
- Thickener: All-purpose flour creates a classic roux. If you need a gluten-free option, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it in at the very end until thickened.
Equipment
You won’t need many specialized tools to make this amazing homemade potato soup. Just grab these kitchen essentials:
- Large Dutch oven or a sturdy soup pot
- Sharp knife for precise chopping
- Reliable cutting board
- Whisk for smooth mixing
- Immersion blender or a standard blender
- Measuring cups and spoons
How to Make Cream of Potato Soup
Let’s get cooking! Follow these clear, step-by-step instructions to create your perfect cream of potato soup.
- Crisp the Smoked Turkey Bacon: Place the smoked turkey bacon pieces in a large Dutch oven or soup pot over medium heat. Cook them until they are wonderfully crisp and browned, usually about 5-7 minutes.
- Remove and Reserve: Carefully remove the crispy smoked turkey bacon pieces from the pot with a slotted spoon. Set them aside on a paper towel-lined plate to drain. Leave any rendered fat in the pot; if there isn’t much, add 1 Tablespoon of butter.
- Sauté the Onion: Add the remaining butter and chopped yellow onion to the pot. Cook over medium heat, stirring occasionally, until the onions soften and become translucent, which takes about 3-5 minutes.
- Add Garlic: Stir in the minced garlic cloves and cook for just about 30 seconds until they become fragrant. Be careful not to burn the garlic.
- Create the Roux: Sprinkle the all-purpose flour evenly over the sautéed onions and garlic. Stir continuously with a spoon or whisk for about 1-2 minutes until a smooth paste, or roux, forms. This helps thicken your cream of potato soup.
- Add Liquids and Potatoes: Gradually whisk in the chicken broth, then the milk, followed by the heavy cream, ensuring there are no lumps. Add the diced gold potatoes, salt, ground pepper, and ancho chili powder to the pot. Stir everything together well to combine.
- Simmer Until Tender: Bring the mixture to a gentle boil, then immediately reduce the heat to a simmer. Cook, stirring occasionally, until the potatoes are fork-tender, which usually takes about 10-15 minutes depending on the size of your potato dice.
- Blend Half the Soup: Carefully remove approximately half of the soup from the pot (around 5 cups) and transfer it to a blender. Blend until completely smooth and creamy. Alternatively, use an immersion blender directly in the pot, blending about half of the soup for a chunky yet creamy consistency.
- Combine and Finish: Return the pureed soup to the pot with the chunky soup. Add the sour cream and the reserved crispy smoked turkey bacon pieces. Stir everything together until well combined.
- Final Simmer: Allow the cream of potato soup to simmer gently for another 15 minutes. This allows the flavors to meld beautifully and the soup to thicken slightly.
- Serve and Enjoy: Ladle the hot soup into bowls. Top generously with additional sour cream, cheddar cheese, fresh chives, or extra smoked turkey bacon pieces. Serve immediately and savor every comforting spoonful!
Pro Tips for the Best Cream of Potato Soup
Elevate your homemade potato soup with these expert tips and tricks.
- Dice Potatoes Evenly: Cut your potatoes into uniform pieces for consistent cooking. This ensures every piece becomes tender at the same time.
- Control Creaminess: For a truly velvety soup, blend all of it. If you prefer some texture, blend only half, leaving chunks of tender potato.
- Temper Sour Cream: To prevent dairy from curdling, learn more about how to prevent sour cream from curdling in hot dishes. Stir a spoonful or two of hot soup into the sour cream in a separate bowl before adding the tempered sour cream back to the pot.
- Avoid Overcooking Potatoes: Cook the potatoes just until tender. Overcooked potatoes can become mushy and compromise the soup’s texture.
- Adjust Spice Level: Start with ¼ teaspoon of ancho chili powder and add more to taste. It offers a subtle smokiness without too much heat.
- Taste and Adjust: Always taste your soup before serving and adjust salt, pepper, or other seasonings as needed to achieve perfect balance.
Serving Suggestions, Storage, & Variations
This versatile cream of potato soup pairs wonderfully with many accompaniments and stores beautifully.
- Serving: Serve your piping hot soup with a side of crusty artisan bread for dipping, or a light green salad to balance the richness. A simple grilled cheese sandwich is another classic pairing.
- Toppings: Get creative with toppings! Offer a selection of shredded sharp cheddar cheese, sliced green onions, fresh chives, a dollop of extra sour cream, crispy smoked turkey bacon pieces, or even thinly sliced jalapeños for a little kick.
- Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. It tastes even better the next day as the flavors deepen.
- Freezing: This soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. You might need to add a splash of milk or chicken broth to thin it out if it has become too thick. Avoid boiling vigorously.
- Variations: Feel free to customize your soup! Add sweet corn kernels for extra sweetness and texture, or stir in cooked diced smoked turkey or roasted chicken for added protein. Experiment with different cheese varieties like Monterey Jack or Gruyere. For a fully vegetarian soup, simply omit the smoked turkey bacon and use vegetable broth.
Nutrition Information
Making homemade cream of potato soup means you know exactly what goes into your meal. Enjoy this hearty and comforting dish.
Disclaimer: Nutritional values provided are estimates based on standard calculations and may vary depending on specific brands and ingredient preparations. This information is intended for general guidance and not as medical advice.
| Serving Size | 1 serving |
|---|---|
| Calories | 521 kcal |
| Carbohydrate Content | 47 g |
| Protein Content | 12 g |
| Fat Content | 32 g |
| Saturated Fat Content | 17 g |
| Trans Fat Content | 1 g |
| Cholesterol Content | 87 mg |
| Sodium Content | 1326 mg |
| Fiber Content | 5 g |
| Sugar Content | 7 g |
Frequently Asked Questions
Get answers to common questions about making the best cream of potato soup.
Can I make this soup vegetarian?
Absolutely! To make a delicious vegetarian version, simply use vegetable broth instead of chicken broth and omit the smoked turkey bacon completely.
What type of potatoes are best for potato soup?
Yukon Gold or other gold potatoes are ideal because they break down beautifully, creating a wonderfully creamy texture. All-purpose potatoes also work well.
How do I prevent my soup from curdling?
To prevent dairy products like sour cream from curdling, temper them by mixing a small amount of hot soup into them first. Then, slowly stir the tempered mixture back into the main pot.
Can I make this soup ahead of time?
Yes, this soup is perfect for making ahead! The flavors often deepen and improve overnight. Store it in the refrigerator and gently reheat when ready to serve.
How can I make the soup thicker?
If you prefer a thicker soup, you can add more flour to your roux in step 5. Alternatively, prepare a cornstarch slurry and whisk it into the simmering soup at the end until it reaches your desired consistency.
Conclusion
There is truly nothing quite like a steaming bowl of homemade cream of potato soup to bring comfort and joy to your table. This recipe proves that incredibly flavorful and satisfying meals don’t have to be complicated. Embrace the warmth and rich flavors, knowing you created a masterpiece with ease. Enjoy this timeless classic that nourishes both body and soul!
The Ultimate Cream of Potato Soup
Equipment
- Dutch Oven or soup pot
- Blender (or Immersion blender)
- Whisk
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” (this was about 6 Large potatoes for me/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)
For Topping (Optional)
- shredded cheddar cheese
- chives
- sour cream additional
- bacon additional
Instructions
Cooking Steps
- Cook the bacon pieces in a large Dutch oven or soup pot over medium heat until crisp and browned.
- Remove the cooked bacon and set it aside, leaving the rendered fat in the pot.
- Add butter and chopped onion to the pot, cooking over medium heat for 3-5 minutes until the onions are tender.
- Stir in the minced garlic and cook for about 30 seconds until it becomes fragrant.
- Sprinkle all-purpose flour over the ingredients in the pot and stir until the mixture is smooth, using a whisk if necessary.
- Add the diced potatoes, chicken broth, milk, heavy cream, salt, ground pepper, and ancho chili powder to the pot, then stir everything well.
- Bring the soup to a boil and cook for approximately 10 minutes until the potatoes are tender when pierced with a fork.
- Reduce heat to a simmer, then carefully remove about half of the hot soup to a blender and puree until smooth (alternatively, use an immersion blender directly in the pot).
- Return the pureed soup to the pot, then stir in the sour cream and the reserved cooked bacon pieces.
- Allow the soup to simmer for 15 minutes before serving.
- Optionally, top with additional sour cream, bacon, shredded cheddar cheese, or chives before enjoying.