When the temperatures drop and you’re craving something warm and cozy, nothing hits the spot quite like a hearty bowl of Potato Soup. Made with Yukon Gold potatoes, crispy bacon, onions, garlic, and a creamy broth, this soup is perfect as a starter but substantial enough for a light meal. Plus, with the addition of sour cream and blended potatoes, each spoonful offers a delightful creaminess with soft chunks of potato for added texture. And if you’re looking for another comforting dish, check out my Zuppa Toscana Soup recipe!
Why You’ll Love This Potato Soup
Potato Soup is ideal for chilly days when you want something warming and comforting. While it’s a broth-based soup, blending some of the potatoes creates a creamy base without being overly heavy. The added bacon provides a smoky richness, while toppings like cheddar cheese and green onions elevate each bite. You can also make this recipe your own by adding other ingredients like ham, rotisserie chicken, or vegetables like carrots and celery. It’s a versatile dish that will quickly become a staple in your soup rotation.
Ingredients & Substitutions
- Bacon: Thick-cut bacon adds extra richness, but any bacon will do. If you’d like to skip the bacon, simply sauté the onions in olive oil or butter instead.
- Yukon Gold Potatoes: Known for their creamy texture, these are perfect for soups. Russet potatoes can be used if that’s what you have on hand. For a rustic look, consider leaving the skin on.
- Chicken Broth: This soup gets its savory base from chicken broth, though chicken stock works equally well.
- Sour Cream: Bringing this to room temperature before mixing it in helps maintain the creamy consistency.
- Toppings: The sky’s the limit—cheddar cheese, bacon crumbles, and green onions are my favorite, but feel free to get creative with your toppings.
Tips for Success
For an ultra-creamy soup, I recommend blending half of the soup either in a regular blender or with an immersion blender. This helps achieve a smooth consistency while still leaving enough potato chunks for texture. If you don’t have a blender, mashing some of the potatoes with a potato masher will do the trick.
Storage Instructions
If you have leftovers, allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 4-5 days. However, I don’t recommend freezing this soup, as the texture of the potatoes and sour cream may change when thawed.
Potato Soup
Ingredients
- 4 slices thick-cut bacon
- 1 large yellow onion, diced (about 1 cup)
- 2 teaspoons garlic. minced
- 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
- 4 cups chicken broth
- ¼ cup (½ stick) unsalted butter
- ¼ cup all-purpose flour
- 1 cup sour cream, room temperature
- ½ teaspoon chili powder
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper to taste
- Green onions, thinly sliced, for garnish
Instructions
- In a large pot, cook the bacon over medium heat until crispy, about 8-10 minutes. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble the bacon and set it aside.
- Using the remaining bacon grease in the pot, add the diced onion and cook over medium heat until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional minute, stirring constantly.
- Add the cubed potatoes to the pot and sauté for 3-4 minutes. Pour in the chicken broth, bring the mixture to a simmer, and cover the pot. Cook for 15-18 minutes, or until the potatoes are fork-tender.
- In a separate skillet, melt the butter over low heat. Once melted, sprinkle in the flour and whisk to form a roux. Cook for about 1-2 minutes, until lightly browned. Gradually stir in the sour cream until fully combined and smooth.
- Add the sour cream mixture to the pot with the potato mixture. Stir thoroughly to combine.
- Carefully transfer half of the soup to a blender. Ensure there is an opening for steam to escape, then blend until smooth. Return the blended soup to the pot and stir to combine with the remaining chunky soup.
- Stir in the chili powder, kosher salt, pepper, and half of the crumbled bacon. Serve the soup hot, garnished with shredded cheddar cheese, sliced green onions, and the remaining crumbled bacon.
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