Simple and Easy Potato Soup Recipe
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
This Potato Soup recipe is the ultimate comfort food. The potato soup is made with buttery Yukon gold potatoes and is loaded with bacon, sharp cheddar cheese, and sour cream. Every bite is rich, creamy, and comforting.
The soup is made in ONE pot, making it a great weeknight meal or a great recipe to make for friends and family without any fuss. And the leftovers are always just as good, if not better!
This really is the PERFECT potato soup!
This classic potato soup recipe is rich, creamy, and comforting! It’s the perfect one pot meal for a cold day! Top your bowl with bacon, cheese, green onions, and a dollop of sour cream! Oh, so cozy!
Prep Time: 10minutes
Cook Time: 25minutes
Total Time: 35minutes
◾8 slices bacon, chopped
◾2 tablespoons butter
◾1 yellow onion, chopped
◾1 medium carrot, diced
◾1 celery rib, diced
◾4 cloves garlic, minced
◾1/3 cup all-purpose flour
◾3 cups chicken broth or vegetable broth
◾2 cups milk
◾2 pounds Yukon gold potatoes, diced
◾1 teaspoon kosher salt
◾1/2 teaspoon dried thyme
◾1/4 teaspoon black pepper
◾1/4 teaspoon crushed red pepper flakes
◾1 cup shredded sharp cheddar cheese
◾1/2 cup sour cream
Toppings: chopped bacon, shredded cheese, green onions, sour cream
⭐In a large pot, cook the bacon over medium high heat, until crispy, stirring occasionally.
⭐Use a slotted spoon to transfer the bacon to a plate that has been lined with a paper towel.
⭐Set aside. Reserve 3 tablespoons of the bacon grease in the pot and discard the rest.
⭐Add 2 tablespoons of butter and melt over medium heat.
⭐Add the onion, carrot, and celery and saute for 5 minutes, stirring occasionally.
⭐Add the garlic and cook for 1 minute.
⭐Stir in the flour and cook for 1 to 2 minutes, stirring occasionally.
⭐Add the broth, milk, potatoes, salt, thyme, pepper, and crushed red pepper flakes. Stir until combined.
⭐Bring to a boil and then reduce the heat to low. Cover and cook for 10 to 15 minutes or until potatoes are soft.
⭐Stir occasionally so the potatoes don’t stick to the bottom of the pan.
⭐Stir in the cheese and sour cream. Season with salt and pepper, to taste.
⭐Ladle the soup into bowls and serve warm with desired toppings.
Tips for Perfect Potato Soup
⭐Cut your potatoes into pieces no larger than ¾″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
⭐To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot (maybe you recognize this technique from my corn chowder).
⭐If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
⭐Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon .
⭐The anchor chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more
Calories: 361kcal | Carbohydrates: 31g | Protein: 12g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 923mg | Potassium: 766mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1709IU | Vitamin C: 31mg | Calcium: 218mg | Iron: 2mg