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I’m excited to share my favorite homemade potato soup recipe with you! This creamy potato soup is perfect for cold nights. It’s a warm hug in a bowl that’s easy to make and tastes amazing.
This recipe has crispy bacon, rich sour cream, and gooey cheese. You only need one pot for this dreamy soup. The potatoes make a smooth texture that’s just perfect.
Get ready for a bowl of pure joy with this simple potato soup. Trust me, it will soon be your top comfort food!
Exact Ingredients List (+ Possible Substitutes)
I love making potato soup, and I’ve got the perfect list for you. Here’s what you’ll need:
- Bacon (for that smoky flavor)
- Butter
- Onion and garlic
- Flour (to thicken)
- Gold potatoes
- Chicken broth
- Milk
- Heavy cream
- Salt and pepper
- Ancho chili powder
- Sour cream
If you’re missing some items, don’t worry. I’ve got substitutes for you. If you’re out of chicken broth, use vegetable broth instead. No heavy cream? Half-and-half is a good choice.
I prefer russet potatoes in my soup. They make the soup thick and tasty. If you can’t find russets, any starchy potato works too.
The key to great potato soup is balancing flavors. Bacon adds smokiness, and heavy cream makes it rich. Chicken broth is the base, and potatoes add a comforting texture.
Instructions
I love making potato soup, and I’m excited to share my cooking steps with you. First, I render bacon in a large pot. This makes a tasty base for the soup.
Then, I sauté onions and garlic in the bacon fat until they’re soft and smell great. This step is key for making the soup taste amazing.
After that, I sprinkle flour over the veggies and stir. This makes a roux that thickens the soup well. Next, I add diced potatoes and broth, and let it all simmer until the potatoes are tender.
Here’s a quick breakdown of the cooking steps:
- Cook bacon and set aside
- Sauté onions and garlic
- Make a roux with flour
- Add potatoes and broth
- Simmer until potatoes are soft
To get that creamy texture, I blend about half the soup. This keeps some potato chunks for a hearty bite. Then, I mix in dairy, sour cream, and the reserved bacon.
The whole process takes about 45 minutes. It’s 20 for prep and 25 to cook. It’s a quick and fulfilling meal for cold days!
Tips, Tricks & Storing
I’ve learned some handy tricks for making the perfect potato soup. Cutting potatoes into uniform 3/4 inch pieces ensures even cooking. For ideal texture, I puree about half the soup. When adding ancho chili powder, I start with just 1/4 teaspoon and adjust to taste.
Potato soup storage is simple. I keep leftovers in the fridge for up to 4 days. For longer-term storage, freezing soup is a great option. I omit the cream before freezing and add it after thawing and reheating. This method keeps the soup fresh for up to 3 months.
- Thaw frozen soup in the refrigerator overnight
- Reheat on the stovetop over medium heat, stirring occasionally
- Add a splash of milk or cream if the soup is too thick
- Garnish with fresh toppings like chives or bacon bits before serving
With these tips, you’ll always have delicious potato soup ready to enjoy. Whether you’re meal prepping or saving leftovers, proper storage and reheating techniques ensure a tasty meal every time.
Recipe Variations & Serving Suggestions
I love trying new things with potato soup toppings. My favorites are crispy bacon bits, shredded cheddar cheese, and green onions. Adding sour cream makes it creamy and fun.
I like to serve it with crusty ciabatta bread or cheese biscuits. On cold days, I dip grilled cheese sandwiches in it. It’s so yummy! Or, I serve it with a crisp salad for a lighter meal.
Want to try something different? Add leeks for a tasty potato leek soup. Or, use cauliflower instead of some potatoes if you’re watching carbs. Vegetarians can use vegetable broth and skip the bacon. It’s still super tasty!