How to Make Potato Soup

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An easy and delicious creamy potato soup recipe that can be made in just one pot!

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Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Full Printable Recipe:

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Le Creuset Dutch Oven (Affiliate Link):
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2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter
⅓ cup all-purpose flour 42g
1 medium yellow onion chopped (about 1.5 cup/200g)
3 large garlic cloves minced
4 cups chicken broth 945ml
2 cups milk 475ml
2/3 cup heavy cream 155ml
1 ½ teaspoon* salt
1 teaspoon ground pepper
1/4 – 1/2 teaspoon ancho chili powder**
2/3 cup sour cream 160g
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional


Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
Add garlic and cook until fragrant (about 30 seconds).
Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (this is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
Allow soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven’t used ancho chili powder before, I recommend starting with 1/4 teaspoon and then taste-testing before increasing to 1/2 teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

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DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!

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Lois Sawyer says:

I'm going to be making it to day. Friday and very Cold out. My son Love ❤️ this soup. Thanks

Bobby Wink says:

Do you know how to boil potatoes when they get done don't drain poor in one package of instant loaded baked potato and about a half a cup of milk

Bobby Wink says:

Has anybody ever had a pizza omelette

Bobby Wink says:

This reminds me of my ex-wife screw up everything take about 2 hours to fry an egg

Bobby Wink says:

, here is a good recipe the easiest boil the vegetables you want 5 cups of water when they are done add one package of instant loaded baked potato and a little shot of milk if you want it creamy

Brittany Allums says:

I dont think it's wise to put whipping cream in the soup on high boil I'd wait until you are just simmering it.

Barlin Whyaskmethat says:

What is a good substitute for bacon?

Wesley Moore says:


Tinie Villarico says:

Wow delicious

Denise Love says:

If you dont have a dutch oven can you use a regular pot

Tiffany Sailor says:

This looks delicious 😁

Jennifer Stanton says:

I made this and it came out so good thank you for the recepy. 👍🏼💜😋

Robert Bardell says:

Looks good!

Brian W says:

Looks great. 👍

Nightwolf says:

Hi, great vid!!! Will this be enough for 6-7 people?

Barbra M says:

Potatoes are starchy, you don't need flour.

Sonny's Life says:

I made this for dinner, and it came out pretty good. I added about a cup of cheese into the soup for added flavor. 😋

Steve Curtis says:

Going to try making this one tomorrow. Thank you for sharing, new sub. 😁

submoaat500yds ! says:

Looks great but I would add a handful of dill

The Imaginary Gallery says:

Looks deeeee-licious!

Kare Toev says:

No celery, no carrot? Hmmmm…. sorry but boring. No excitement for this.. Alot of fat and salt, and no freshness in this recipe. At least kick it up with some fresh chives or scallions before serving. But video was clear and concise. Cudos to you for that.

NA245th says:

Thank you for taking the time to share this. Looks like it had potential.

Aseel ibr says:

Looks like an amazing recipe. I will try it for sure! Thanks for sharing!

Jackie Just Blessed Arbuckle says:

I Love me some potato soup yessss Thank you for sharing this recipe!!! Subbing

Carlos Morales says:

So that's how its make. Not even close on how I was thinking.

Richard Burgess says:

You should be aware of annoying excessive hand gesturing while recording videos. There are many of us who will not watch just for this reason.

David Bergin says:

Just curious, what’s the size of your LeCreuset?

Somemfdude says:

How much soup does this make? Im looking to double the recipe but Im wondering if it'll all fit into my 7 quart dutch oven

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