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Jill Mills
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Thick, creamy, and ready in under an hour, this is truly the Best Potato Soup Recipe. Heavy cream and sour cream form a creamy base to the broth, while mashing half of the potatoes thickens the soup. Top with bacon and shredded cheese for an easy, satisfying meal or starter.
The Best Potato Soup Recipe
Potato soup is a classic comfort food, perfect for warming up on those chilly evenings or enjoying as a starter to a nice meal. This recipe features russet potatoes in a thick, creamy broth with both heavy cream and sour cream. It’s rich and savory, and the texture is both thick and creamy.
Bacon adds a salty touch and I love to add some shredded cheese on top before serving. The best part is, that the entire recipe comes together in under an hour. Perfect for a weeknight dinner or a lazy weekend!
If you love potato soup like I do, be sure to check out my ham and potato soup, Instant Pot potato soup, and potato leek soup recipes too.
Why You’ll Love This Homemade Potato Soup
What makes this the best potato soup recipe? Here are a few reasons.
- Ready in an hour. Unlike many soups that need to simmer for hours, this potato soup recipe requires just 50 minutes from start to finish.
- Thick, creamy texture. Half of the potatoes are mashed, which creates a thick, creamy potato soup. But there’s still plenty of potato chunks to bite into!
- Bacon! Chopped bacon is stirred right into the soup, adding a bit of salty flavor and texture. Plus, bacon just makes everything better!
Recipe Ingredients
This potato soup recipe is made with russet potatoes, bacon, heavy cream, and just a few other ingredients. Scroll down to the recipe card below for measurements.
- Bacon – Diced into small pieces. Adds a savory, salty flavor to the soup.
- Butter
- Onion & garlic – Aromatics for added flavor.
- Flour – Thickens the broth.
- Heavy cream – Adds a rich, creamy flavor and texture to the soup.
- Chicken broth – I recommend low-sodium.
- Potatoes – Russet potatoes are my go-to for potato soup. Peel and dice into bite-sized pieces.
- Sour cream – Adds a slight tang and extra creaminess to the soup.
- Salt & pepper
How to Make Potato Soup
Here’s an overview of how to make the best potato soup. See the recipe card below for more detailed instructions.
- Cook the bacon. Cook the diced bacon until crispy. Set aside on a paper towel-lined plate.
- Create the roux. Cook the onion in butter until tender then stir in the garlic. Sprinkle in the flour and stir for 1-2 minutes to create the roux.
- Simmer. Pour in the broth and scrape the brown bits off the bottom, then stir in the heavy cream. Add the potatoes. Bring to a boil then reduce to a simmer and cook for 15-20 minutes.
- Mash. Transfer half of the potatoes to a medium bowl and mash with a potato masher. Return to the pot. Add the bacon and sour cream.
- Enjoy. Add salt and pepper to taste then serve and enjoy.
Tips & Variations
Here are a few things to keep in mind when making this easy potato soup recipe.
- Cut the potatoes into equal pieces.This ensures they all cook at the same time and you won’t have to worry about biting into an under-cooked potato!
- Stir potatoes often. This helps prevent them from sticking to the bottom of the pan.
- Adjust the consistency.The more potatoes you mash, the smoother the soup will be. I like to have pieces of potato in my soup, so I only mash about half. If you want an even smoother consistency, you can blend more of the potatoes.
- Taste test before seasoning.Give the soup a taste after you add in the bacon and sour cream. You may find you need less salt than you think!
Serving Suggestions
This creamy potato soup makes a hearty, filling meal on its own. I love to top it with some shredded cheese, extra bacon, and green onions. A slice of bread makes a great side to soak up all the creamy broth too. This soup would also be excellent served in a bread bowl!
How to Store & Reheat Leftovers
- Fridge. Store leftover potato soup in an airtight container in the fridge for up to 4 days.
- Reheat. Gently reheat the soup on the stovetop, bringing it just to a gentle simmer. Boiling the soup can cause the dairy to separate.
More Cozy Soup Recipes
- Green Chicken Enchilada Soup
- French Onion Soup
- Zuppa Toscana Soup (Olive Garden Copycat)
- Broccoli Cheddar Soup
- Crack Chicken Noodle Soup
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Potato Soup
Thick, creamy, and ready in under an hour, this is truly the Best Potato Soup Recipe. Heavy cream and sour cream form a creamy base to the soup, while mashing half of the potatoes thickens the soup. Top with bacon and shredded cheese for an easy, satisfying meal or starter.
Servings: 6 bowls
Prep: 20 minutes mins
Cook: 30 minutes mins
Total: 50 minutes mins
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Ingredients
- 6 oz. bacon diced
- 2 tablespoons butter
- 1/2 medium onion small dice
- 1 tablespoon garlic minced
- 1/4 cup flour
- 1 cup heavy cream
- 4 cup chicken broth
- 3 lbs. russet potatoes peeled and diced into bite sized pieces
- 1/2 cup sour cream
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- For serving: cheese, green onion, and bacon.
Instructions
In a Dutch oven over medium heat, cook bacon until crispy. Remove bacon with a slotted spoon to a paper towel lined plate.
Add butter and onion to the pot and cook until tender; about 3-4 minutes. Stir in garlic and let cook for 30 seconds.
Sprinkle flour over onions and garlic and stir creating a roux. Stir and cook for about 1-2 minutes.
Pour the chicken broth into the pot and scrape brown bits off the bottom. Add heavy cream and stir.
Add potatoes to the pot pushing them underneath the liquid. Bring to a boil over medium-high heat and then reduce heat to a simmer and cook for 15-20 minutes or until potatoes are tender. Stir potatoes often to keep them from sticking to the bottom.
Remove about half of the potatoes to a medium bowl and mash with a potato masher. Return to the pot with bacon and sour cream.
Add salt and pepper; adjust to taste as needed.
Serve with shredded cheese, bacon, and green onions sprinkled on top of each bowl.
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