The Ultimate Creamy Potato Soup

Here’s a simple and delicious creamy potato soup recipe you can whip up in just one pot! Loaded with crispy bacon and velvety potatoes, this soup is pure comfort food and a favorite in my family.

Let’s talk savory today!

This soup is creamy, packed with bacon, sour cream, and cheese. If you’ve followed me for a while, you know we don’t do “healthy” around here often. 😉

I promised you this potato soup recipe way back when I shared my Oreo Balls recipe. I actually made it while Zach was battling a nasty cold, and honestly, I haven’t stopped craving it since (you might think I’m exaggerating, but trust me, my food obsessions go deep… Just look at the photo below and you’ll get it).

Zach usually tries to eat healthy most of the time (I pretend I do, too, but honestly, if I lived alone, I’d probably eat creamy cheesy dishes every night and find it hard to squeeze through doorways). This soup was a nice break from baked chicken breast nights, but it’s definitely one of those “treat yourself” meals, not an every night thing in our house.

This weekend, potato soup is officially on the menu because it’s so freezing outside. I’ve convinced myself that creamy potato soup is essential for survival while the cold wind blows. Apparently, potato soup makes me a bit dramatic.

If you’re dealing with chilly weather yourself (or just craving something warm and cozy), I think you’ll love this creamy potato soup as much as we do. Keep reading for my tips on making it just right!

Tips for Perfect Creamy Potato Soup

• Cut your potatoes into chunks no bigger than ¾” and try to make them all roughly the same size. This helps them cook evenly. Nobody wants a bite with a crunchy, undercooked potato in it!
• To get that rich, creamy texture, I suggest pureeing about half the soup. You can do this right in the pot with an immersion blender or carefully transfer some to a blender, then stir it back in. This trick makes the soup silky but still leaves some potato chunks for nice texture (you might recognize this from my corn chowder recipe). Puree it all if you want a super smooth soup, but I prefer mixing textures.
• Don’t toss the bacon back in until after you’ve pureed part of the soup. Blending bacon would turn it to mush, and we want those crispy bits!
• Ancho chili powder is key here — it adds this subtle smoky depth that really makes the soup special. I mix it in and sprinkle a little on top at serving. Start with just ¼ teaspoon and taste before adding more.

This soup is such a cozy meal for cold, blustery weekends (seriously, what’s better than a warm pot of soup simmering on the stove while the wind howls outside? Nothing!) I’m not really into football, but I do know this potato soup would be a great make-ahead dish for the big game. Who needs nachos when you can have a bowlful of creamy goodness?

Alright, enough talk – let’s get cooking! Enjoy every spoonful!

How to Make Potato Soup

Storage Tips

This creamy potato soup stores wonderfully in the fridge for up to 4 days. Let it cool completely before transferring to an airtight container. When reheating, warm it gently over medium-low heat and stir occasionally to keep it smooth and prevent scorching.

Make-Ahead Tips

You can easily make this potato soup a day ahead! Just prepare the whole recipe and keep it covered in the fridge. The flavors actually taste better the next day. When ready to eat, reheat on the stove until warmed through and refresh with toppings.

Variations

• Swap out the bacon for diced ham or cooked sausage if you prefer.
• Try adding some corn or diced carrots for extra veggies and sweetness.
• Use half-and-half instead of heavy cream for a lighter version.
• Add a handful of shredded cheddar into the soup while it simmers for extra cheesy goodness.
• For a dairy-free option, substitute milk and cream with coconut milk or your favorite plant-based milk.

Serving Suggestions

• Serve with warm crusty bread or buttery garlic toast for dipping and soaking up every last bit.
• A simple side salad with a tangy vinaigrette pairs nicely to cut through the richness.
• Top your soup bowls with crispy bacon, shredded cheese, fresh chives, and a dollop of sour cream for the ultimate cozy meal.
• This soup also pairs well with a grilled cheese sandwich for a nostalgic, comforting lunch.

Recipe FAQs

• Can I use red potatoes or russet potatoes instead of gold potatoes? Yes! Russet potatoes work great and will give you a slightly fluffier texture. Red potatoes hold their shape better, giving a chunkier soup. Gold potatoes strike a nice balance.
• Can I freeze this potato soup? I don’t recommend freezing creamy potato soup because the texture can change once thawed. It’s best eaten fresh or stored in the fridge.
• Is there a way to make this soup vegetarian? Absolutely! You can swap the chicken broth for vegetable broth and leave out the bacon. For flavor, try adding smoked paprika and a bit of liquid smoke.
• Can I make this soup in a slow cooker? Yes, you can! Cook the bacon and veggies first on the stove, then add everything to the slow cooker and cook on low for 4-6 hours or until potatoes are tender.
• What if I don’t have ancho chili powder? You can substitute smoked paprika or mild chili powder, but the flavor won’t be quite the same. Ancho chili powder is mild, smoky, and adds a wonderful depth you’ll want to try!