There’s nothing quite like a warm, comforting bowl of soup to bring a family together. This homemade potato soup recipe truly embodies that feeling. It’s wonderfully creamy, packed with savory flavor, and surprisingly easy to prepare. Perfect for a chilly evening or a cozy Sunday lunch, this hearty soup promises to be a new family favorite. Get ready to create some delicious memories around the table.
Table of Contents
Why You’ll Love This Homemade Potato Soup
This delightful homemade potato soup recipe offers so much to adore.
- It boasts an incredibly rich and creamy texture that melts in your mouth with every spoonful.
- Each bite delivers a savory explosion of flavors, thanks to perfectly balanced seasonings and fresh ingredients.
- You’ll appreciate the simple, one-pot preparation that makes cleanup a breeze.
- It’s the quintessential comfort food, ideal for curling up on the couch, no matter the season.
- This recipe is highly customizable, easily adapted to suit various dietary needs or personal preferences.
Ingredients
Gather these simple ingredients to create your comforting bowl of soup. We start with crisp bacon bits, then add rich butter and aromatic onions. Fresh minced garlic brings a wonderful depth, while all-purpose flour helps thicken this perfect homemade potato soup recipe. Creamy gold or russet potatoes form the heart of the dish.
Savory chicken broth, wholesome milk, and heavy cream create the luxurious base. We season generously with salt, pepper, and ancho chili powder, finishing with tangy sour cream. Optional toppings include shredded cheese, fresh chives, and extra bacon for a truly indulgent experience.
Notes & Substitutions
- Potatoes: For the creamiest texture, use Russet potatoes which break down beautifully, or Yukon Gold potatoes for a naturally buttery flavor. Aim for uniform 1-inch diced pieces for even cooking.
- Dairy: Whole milk works best for richness, but you can use 2% milk or half-and-half. For a dairy-free version, use unsweetened plain almond or oat milk and a plant-based cream alternative.
- Broth: Chicken broth adds savory depth, but vegetable broth is an excellent vegetarian alternative. Use a low-sodium option to control the saltiness to your taste.
- Thickener: If you need a gluten-free option, make a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and add it after pureeing, simmering until thickened.
- Spices: Ancho chili powder adds a mild, smoky warmth. Adjust the amount to your heat preference, or swap for a pinch of cayenne for a spicier kick. Common additions include a bay leaf or a sprinkle of dried thyme.
Equipment
You won’t need many specialized tools for this delightful soup.
- A large Dutch oven or soup pot provides ample space for all ingredients.
- A sharp knife and a sturdy cutting board are essential for dicing vegetables.
- An immersion blender makes pureeing a portion of the soup incredibly easy directly in the pot. Alternatively, a standard blender works too.
- A whisk helps create a smooth roux and prevent lumps.
How To Make Homemade Potato Soup Recipe
Creating this comforting homemade potato soup recipe is a joyful journey. Remember, cooking is about connection, so take your time and savor each step.
- Start the Bacon: Place your bacon pieces in a large Dutch oven or soup pot over medium heat. Cook them until they are wonderfully crisp and browned.
- Remove Bacon: Carefully remove the crispy bacon pieces from the pot and set them aside on a paper towel-lined plate. Leave the rendered bacon fat in the pot; it’s packed with flavor.
- Sauté Onion: Add the butter and chopped onion to the pot. Cook over medium heat for 3-5 minutes until the onions become tender and translucent.
- Add Garlic: Stir in the minced garlic and cook for just about 30 seconds, until it becomes fragrant. Be careful not to burn it.
- Create Roux: Sprinkle the all-purpose flour evenly over the ingredients in the pot. Stir well with a spoon or whisk until the flour is completely smooth and forms a thick paste, cooking for one minute to remove the raw flour taste.
- Add Liquids & Seasonings: Add the diced potatoes to the pot. Pour in the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir everything thoroughly to combine.
- Simmer until Tender: Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.
- Puree Soup: Reduce the heat to low. Carefully remove approximately half of the soup (about 5 cups) to a standard blender, or use an immersion blender directly in the pot. Puree until smooth, then return the pureed soup to the pot if using a standard blender. This step creates a beautiful, creamy consistency without making the entire pot too thick.
- Stir in Sour Cream & Bacon: Add the sour cream and your reserved crispy bacon pieces to the pot. Stir everything together until well combined.
- Final Simmer: Allow the soup to simmer gently for another 15 minutes. This lets all the wonderful flavors meld together beautifully.
- Serve & Enjoy: Ladle your delicious homemade potato soup recipe into bowls. Top with extra sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy every warm, comforting spoonful!
Pro Tips for the Best Homemade Potato Soup
Crafting the perfect bowl of soup involves a few simple secrets.
- Choose the right potato type: Russet or Yukon Gold potatoes offer the best texture for creamy results.
- Ensure uniform potato dice: Evenly sized pieces cook at the same rate, preventing some from being mushy and others undercooked.
- Build a flavorful roux base: Don’t rush cooking the flour; it’s key for both thickening and deep flavor in your potato soup.
- Master the art of partial pureeing: Pureeing only a portion gives you a creamy texture while still having delightful chunks of potato.
- To avoid curdling in creamy soups, it’s recommended to warm dairy products before adding them to hot soup.
- Prevent dairy from curdling: Add dairy liquids (milk, cream, sour cream) to the soup base, then avoid bringing it to a rolling boil after they’ve been added.
- Adjust seasoning to taste: Always taste your soup before serving and add more salt, pepper, or spices if needed.
Serving, Storage & Variations
Serving Suggestions
This hearty soup pairs wonderfully with simple accompaniments.
- Serve it alongside warm, crusty bread or garlic bread for dipping into the creamy broth.
- A light, simple green salad with a vinaigrette provides a fresh contrast to the rich soup.
- Offer a variety of toppings like extra shredded cheddar cheese, fresh chives, more crispy bacon, or a dollop of sour cream.
Storage & Reheating
- Allow any leftover soup to cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3-4 days.
- To reheat, gently warm the soup on the stovetop over low to medium heat, stirring occasionally, until it’s heated through. You can also microwave individual portions.
- Dairy-based soups like this one generally do not freeze well, as the dairy can separate and become grainy upon thawing. It’s best enjoyed fresh or from the fridge.
Variations
Get creative with your homemade potato soup recipe!
- Cheesy Potato Soup: Stir in an extra cup of shredded sharp cheddar cheese and a block of cream cheese (cut into cubes) during the last simmer for ultimate cheesy goodness.
- Vegetarian: Swap the bacon for a plant-based bacon alternative or simply omit it. Use vegetable broth instead of chicken broth.
- Loaded Baked Potato: Load up on toppings! Think extra cheese, green onions, chives, sour cream, and more crispy bacon bits.
- Spicy Kick: Add finely diced jalapeños or a pinch of cayenne pepper with the ancho chili powder for a bolder flavor.
- Ham & Potato Soup: Stir in 1-2 cups of diced leftover cooked ham during the last 15 minutes of simmering.
Nutrition Information
| Serving Size | 1 serving |
|---|---|
| Calories | 521 kcal |
| Carbohydrates | 47 g |
| Protein | 12 g |
| Fat | 32 g |
| Saturated Fat | 17 g |
| Trans Fat | 1 g |
| Cholesterol | 87 mg |
| Sodium | 1326 mg |
| Potassium | 1176 mg |
| Fiber | 5 g |
| Sugar | 7 g |
| Vitamin A | 897 IU |
| Vitamin C | 50 mg |
| Calcium | 182 mg |
| Iron | 2 mg |
Disclaimer: Nutritional information is an estimate based on ingredients and preparation, and may vary.
Frequently Asked Questions (FAQ)
What kind of potatoes are best for potato soup?
Russet and Yukon Gold potatoes are ideal because their high starch content breaks down beautifully, creating a wonderfully creamy texture for your potato soup.
Can I make this soup in a slow cooker?
Yes, you can! Cook the bacon and sauté the onions and garlic separately, then add all ingredients (except sour cream and reserved bacon) to the slow cooker and cook on low for 4-6 hours until potatoes are tender. Puree a portion, then stir in sour cream and bacon.
How do I prevent my potato soup from curdling?
Avoid boiling the soup aggressively once the milk and cream are added. Add dairy liquids gradually and ensure they are at room temperature before adding them to the hot soup.
Can I freeze leftover potato soup?
Freezing dairy-based soups is not recommended as the dairy often separates upon thawing, leading to a grainy texture. It’s best to enjoy this soup fresh or refrigerated.
How can I make the soup thicker/thinner?
For a thicker soup, cook it uncovered for a bit longer to reduce, or add a cornstarch slurry. For a thinner soup, simply stir in more broth or milk until desired consistency is reached.
Final Thoughts
This homemade potato soup recipe is more than just a meal; it’s an invitation to gather, share, and create lasting memories. Its comforting warmth and rich flavors make it a true treasure for any home cook. We encourage you to try this simple, yet incredibly satisfying dish and watch as it becomes a cherished part of your family’s table. Please share your creations and leave a comment below – we love hearing how these recipes bring joy to your kitchen!
The Ultimate Homemade Potato Soup Recipe
Ingredients
Equipment
Method
- Cook bacon in a Dutch oven or soup pot over medium heat until crisp, then set aside, leaving the fat in the pot.
- Add butter and chopped onion to the pot and cook until tender, about 3-5 minutes.
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the ingredients and stir until smooth, using a whisk if necessary.
- Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot and stir thoroughly.
- Bring the mixture to a boil, then cook for about 10 minutes until the potatoes are tender when pierced with a fork.
- Reduce heat to simmer, then carefully transfer about half of the soup to a blender and puree until smooth; an immersion blender can also be used.
- Return the pureed soup to the pot, add sour cream and the reserved bacon pieces, and stir well to combine.
- Simmer the soup for 15 minutes before serving.
- Serve hot, garnished with optional toppings like sour cream, bacon, cheddar cheese, or chives.
Notes
Hi there, I’m chef living in New York City. Every morning, I wake up to the sounds of my little one’s laughter and the comforting routine of preparing breakfast for my family my husband, our child, and my beloved mother, who’s become both my rock and my inspiration since my father passed away. As the only daughter left in our family, I feel a deep responsibility to carry on his memory whenever I step into the kitchen.
- Dominique
- Dominique
- Dominique
- Dominique
