I didn’t think a soup could ruin every other soup for me. But here we are.
This potato soup has genuinely wrecked my ability to enjoy soup at restaurants now.
It’s thick, it’s creamy, and it comes together in one pot with ingredients you probably already have sitting in your kitchen right now. 🥔
I make this at least twice a month once it gets cold out, and I’ve tweaked it enough times that I finally feel good sharing the “final” version.
Let’s get into it.
Why This Recipe Works So Well
Most potato soup recipes go one of two ways.
They’re either bland and watery, or they’re so heavy they sit in your stomach like a brick for the rest of the day.
This one lands right in the middle.
The trick is in how the potatoes get cooked (more on that in the tips below), plus a small ingredient most people skip that adds a surprising amount of flavor.
I won’t spoil it yet. Keep reading.
What You’ll Need
For the soup:
- 2 lbs Yukon gold potatoes, peeled and diced
- 6 slices bacon, chopped
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 3 tbsp flour
- 1 tsp salt (plus more to taste)
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
For topping (optional, but honestly not optional):
- Shredded cheddar cheese
- Chopped green onion
- Extra crispy bacon bits
- Sour cream
Tools You’ll Need
- Large Dutch oven or heavy-bottom soup pot
- Wooden spoon
- Immersion blender (or regular blender)
- Ladle
- Cutting board and knife
Pro Tips From Someone Who’s Made This Way Too Many Times
1. Don’t fully blend the soup.
Pull out about a third of it before you blend, then stir it back in after. You want texture, not baby food.
2. Cook your bacon first, and don’t drain the fat.
That fat is where a huge chunk of the flavor comes from. Cook your onions and garlic right in it.
3. Cube your potatoes evenly.
This one sounds boring, but uneven pieces mean some potatoes turn to mush while others stay hard. Aim for similar-sized cubes.
4. Add the cream at the very end.
Boiling cream can cause it to separate and turn grainy. Add it once the heat’s already low.
5. Taste before you salt again.
Bacon and broth both carry salt already. Taste first, then adjust.
Full Instructions
- In a large pot over medium heat, cook the chopped bacon until crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pot.
- Add the diced onion to the bacon fat and cook for about 4-5 minutes, until soft.
- Add the garlic and cook for another 30 seconds, just until fragrant.
- Stir in the butter until melted, then sprinkle in the flour. Stir constantly for about 1 minute to cook out the raw flour taste.
- Slowly pour in the chicken broth while stirring, making sure there are no lumps.
- Add the diced potatoes, salt, pepper, and smoked paprika.
- Bring to a boil, then reduce heat and simmer for 15-20 minutes, until potatoes are fork-tender.
- Remove about a third of the soup and set aside.
- Use an immersion blender to blend the remaining soup until smooth.
- Stir the reserved chunky soup back in.
- Turn the heat down to low, then stir in the heavy cream.
- Add most of the cooked bacon back in, saving a little for topping.
- Ladle into bowls and top with cheese, green onion, extra bacon, and a dollop of sour cream.
Substitutions and Variations
Cooking for someone with different needs? Here’s what tends to work:
| Instead of | Try |
|---|---|
| Heavy cream | Half and half (lighter, still creamy) |
| Bacon | Turkey bacon or smoked ham |
| Chicken broth | Vegetable broth |
| Yukon gold potatoes | Russet potatoes |
| Regular flour | Cornstarch (use half the amount) |
Want to switch things up entirely?
- Add corn for a chowder-style twist
- Stir in chopped kale or spinach at the end for extra color and nutrients
- Swap in roasted garlic for an even deeper flavor
Make Ahead Tips
This soup actually gets better the next day, which is rare for a soup with cream in it.
You can make the entire thing up to 2 days ahead. Just hold off on adding the cream and toppings until you reheat it.
Reheat low and slow on the stove, stirring often so it doesn’t scorch on the bottom.
Leftovers and Storage
Fridge: Store in an airtight container for up to 4 days.
Freezer: This one’s tricky because of the cream. It can separate when frozen and thawed.
If you want to freeze it, leave the cream out until you’re ready to serve, and only freeze the base.
Reheating: Low heat on the stove, stirring frequently. Add a splash of broth or milk if it’s thickened up too much.
A Few Extra Notes
Time-saving tip: Dice your potatoes and onions the night before and store them in the fridge in water (potatoes only, to prevent browning). Dinner comes together in half the time.
Pairing idea: A crusty piece of sourdough bread and a simple green salad turn this into a full meal.
Nutrition note: This isn’t a light soup, and that’s kind of the point. If you want to lighten it up, swap the cream for half and half and go easy on the bacon.
FAQ
Can I make this in a slow cooker?
Yes. Cook the bacon and sauté the onion and garlic on the stove first, then add everything except the cream to the slow cooker. Cook on low for 6-7 hours, then blend and stir in cream at the end.
Why is my soup too thin?
It likely needs more time to simmer, or your flour and butter weren’t cooked long enough at the start. You can also mix a spoonful of cornstarch with cold water and stir it in to thicken things up fast.
Can I skip the bacon?
Absolutely. Use butter or olive oil to sauté the onions instead, and add a pinch of smoked paprika to bring back some of that smoky flavor.
What potatoes work best?
Yukon golds are my favorite here since they’re naturally creamy. Russets work too, but they break down a bit more.
Wrapping Up
This is one of those recipes I keep coming back to, year after year.
It’s warm, it’s simple, and it makes the whole kitchen smell incredible while it simmers.
Make a batch this week and see for yourself.
Then come back and tell me how it turned out in the comments below. I want to know if you added your own twist, what toppings you went with, and if this earned a permanent spot in your recipe rotation too.
