I perfected my Creamy Potato Soup Recipe with one surprising pantry ingredient that reveals a whole new side of potatoes.

Jump to Recipe

I never set out to write the perfect soup, but after too many late night tries this became my go to. Silky russet potatoes give the base and crisp bacon adds that guilty crunch you keep reaching for.

People text me photos and ask if it’s from a restaurant, more than once someone called it the Ultimate Potato Soup Recipe, others say Creamy Potato Soup Recipe like they found a secret. I still mess up portions, forget to taste and sometimes burn a batch, but somehow it keeps pulling people back for another spoon.

Ingredients

Print Recipe (No Advertisments)

Russets give starchy body, lots of carbs and some fiber, tastes mild.
Bacon adds smoky salt, lots of fat and umami, not very healthy.
Butter makes it rich and silky, mostly saturated fat, delicious.
Onion gives sweetness and depth when cooked, adds some fiber.
Garlic brings bright pungent flavor and small healthful compounds.
Whole milk and cream add calcium, protein, heavy creamy mouthfeel.
Sharp cheddar gives tang, calcium and protein, melts for gooey texture.
Sour cream lends tang, smoothness and a little fat, balances richness.
Chives add fresh oniony pop, color and tiny vitamin boost.

Ingredient Quantities

2 lb russet potatoes, peeled and cubed (about 4 medium)

4 tbsp unsalted butter

6 slices bacon, chopped (optional but awesome)

1 medium yellow onion, finely chopped

2 ribs celery, diced

3 cloves garlic, minced

1/4 cup all purpose flour

4 cups low sodium chicken broth or vegetable broth

1 cup whole milk

1 cup heavy cream

1/2 cup sour cream

1 cup sharp cheddar cheese, shredded

1/4 cup grated Parmesan cheese (optional)

1 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 tsp dried thyme

1 bay leaf (optional)

1/4 cup chopped chives or green onions for topping

Extra shredded cheddar and extra bacon crumbles for serving

Fresh parsley for garnish (optional)

How to Make this

Print Recipe (No Advertisments)

1. Cook the bacon in a large heavy pot over medium heat until crisp, transfer to a paper towel lined plate, reserve about 2 tablespoons of the bacon fat and discard the rest or save for another use; add 4 tablespoons unsalted butter to the pot if you need more fat.

2. Add the finely chopped yellow onion and diced celery to the hot fat and butter, sauté until soft and translucent about 5 to 7 minutes, then add the minced garlic and cook 30 seconds until fragrant.

3. Sprinkle 1/4 cup all purpose flour over the veggies, stir constantly for 1 to 2 minutes so the raw flour taste cooks out and it makes a light roux.

4. Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom, then add the peeled and cubed 2 pounds russet potatoes, 1 bay leaf if using, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until potatoes are fork tender about 15 to 20 minutes.

5. Remove the bay leaf. For texture mash about half the potatoes in the pot with a potato masher or use an immersion blender and pulse a few times so you get creamy body but still some chunks; dont overblend or the soup will get gluey.

6. Stir in 1 cup whole milk, 1 cup heavy cream and 1/2 cup sour cream, heat gently over low heat just until warmed through do not boil. If the soup seems too thick thin it with extra broth or milk a splash at a time.

7. Add 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan if using, stir until melted and smooth. Taste and adjust salt and pepper, add a touch more thyme if you want.

8. Fold in most of the reserved bacon crumbles leaving some for garnish. If you held back bacon fat earlier you can stir a teaspoon in at the end for extra flavor.

9. Serve hot topped with chopped chives or green onions, extra shredded cheddar, remaining bacon crumbles and a sprinkle of fresh parsley if you like. Quick tip dont heat the cheese too high or it can separate, and for ultimate flavor let the soup sit 10 minutes off the heat so flavors settle.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 quart), for browning bacon and simmering the soup
2. Chef’s knife, for chopping onion, celery and cutting potatoes
3. Cutting board
4. Wooden spoon or heatproof spatula, for sautéing and stirring the roux
5. Measuring cups and measuring spoons
6. Whisk, to slowly add broth and smooth the flour
7. Potato masher or immersion blender, to get that creamy but chunky texture
8. Box grater or fine grater, for shredding cheddar and grating Parmesan
9. Slotted spoon or tongs plus paper towels to drain the bacon, and a ladle for serving, dont skip em

FAQ

Q: Can I make this soup vegetarian? A: Yes, swap the chicken broth for low sodium vegetable broth, skip the bacon, and boost the flavor with smoked paprika, a splash of soy sauce or tamari, or some sautéed mushrooms so it still tastes hearty.

Q: How can I make it gluten free? A: Instead of all purpose flour use a cornstarch slurry (mix 2 tbsp cornstarch with cold water, stir into simmering soup) or use a 1-to-1 gluten free flour for the roux. Cornstarch thickens fast so add slowly until you reach the texture you want.

Q: How do I get the soup extra creamy and smooth? A: Use russets like the recipe says, make a proper roux with the butter and flour, then either lightly mash some potatoes in the pot or pulse with an immersion blender for a few seconds. For ultra smooth, blend completely and pass through a fine mesh if you want, and always shred your cheddar fresh so it melts nicer and doesn’t get grainy.

Q: What’s the best way to store and freeze leftovers? A: Fridge: keep in an airtight container up to 3 to 4 days. Freezer: the dairy can separate, so it’s best to freeze the soup before you add the milk, cream and sour cream — freeze the potato-broth base up to 2 months, thaw overnight and stir in the dairy when reheating.

Q: How should I reheat it so it doesn’t break or get grainy? A: Reheat slowly over low to medium-low heat, stir often, add a splash of milk if it looks thick, and don’t let it boil. If it separates a little, whisk vigorously or use an immersion blender to bring it back together.

Q: Can I make this in a slow cooker or make it ahead? A: Yep. Sauté the bacon and veggies first, then put everything except the dairy in the slow cooker for 4 to 6 hours on low (or 2 to 3 hours on high). Stir in milk, cream and sour cream in the last 20 to 30 minutes. Or make it a day ahead, cool fast and reheat gently before serving.

The Ultimate Creamy Potato Soup Recipe Substitutions and Variations

Russet potatoes: swap for Yukon Gold if you want a creamier texture, red potatoes for a firmer bite, sweet potatoes for a sweeter earthier soup (cook times change), or cauliflower florets for a low carb version (blend till very smooth).
Bacon: use pancetta or smoked ham for the same salty smoky punch, turkey bacon if you want leaner, or try sautéed mushrooms with smoked paprika for a vegetarian umami hit.
Heavy cream / whole milk / sour cream: half and half or evaporated milk for a lighter finish, full fat coconut milk for dairy free richness, or plain Greek yogurt for tang and thickness (temper the yogurt with a little hot soup first then fold in off the heat).
All purpose flour (thickener): substitute a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water per cup of liquid) added at the end, arrowroot or potato starch for gluten free thickening, or a 1:1 gluten free flour blend if you want the same roux method.

Pro Tips

1) Crisp the bacon well and save a couple tablespoons of the fat, but dont pour it all away. Use that fat to start the onions and celery for a deeper flavor, then add butter if you need more. If you skipped bacon use a little olive oil and a pinch of smoked paprika to mimic that smokiness.

2) When you add the flour, cook it until it loses that raw flour smell and looks a little glossy, and whisk the broth in slowly so you dont get lumps. Warm broth helps everything combine smoother so the roux doesnt seize up, and scrape the browned bits off the bottom for extra flavor.

3) For the best texture mash about half the potatoes by hand and pulse the rest with an immersion blender in short bursts, dont overblend or the soup will turn gluey from released starch. If you only have a blender, cool the soup a bit and blend small batches to avoid that gummy paste.

4) Add the milk, cream and sour cream on very low heat and dont let it boil, cheese will seize and get grainy if it gets too hot. Shred the cheddar fresh from a block and fold it in off the heat or on the lowest flame, taste and only then adjust salt since bacon and cheese add a lot already. Let the soup sit 5 to 10 minutes off the heat so flavors calm down and get better.

The Ultimate Creamy Potato Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I perfected my Creamy Potato Soup Recipe with one surprising pantry ingredient that reveals a whole new side of potatoes.

Servings

servings

Calories

631

kcal

Equipment: 1. Large heavy pot or Dutch oven (6 to 8 quart), for browning bacon and simmering the soup
2. Chef’s knife, for chopping onion, celery and cutting potatoes
3. Cutting board
4. Wooden spoon or heatproof spatula, for sautéing and stirring the roux
5. Measuring cups and measuring spoons
6. Whisk, to slowly add broth and smooth the flour
7. Potato masher or immersion blender, to get that creamy but chunky texture
8. Box grater or fine grater, for shredding cheddar and grating Parmesan
9. Slotted spoon or tongs plus paper towels to drain the bacon, and a ladle for serving, dont skip em

Ingredients

2 lb russet potatoes, peeled and cubed (about 4 medium)
4 tbsp unsalted butter
6 slices bacon, chopped (optional but awesome)
1 medium yellow onion, finely chopped
2 ribs celery, diced
3 cloves garlic, minced
1/4 cup all purpose flour
4 cups low sodium chicken broth or vegetable broth
1 cup whole milk
1 cup heavy cream
1/2 cup sour cream
1 cup sharp cheddar cheese, shredded
1/4 cup grated Parmesan cheese (optional)
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp dried thyme
1 bay leaf (optional)
1/4 cup chopped chives or green onions for topping
Extra shredded cheddar and extra bacon crumbles for serving
Fresh parsley for garnish (optional)

Directions

Cook the bacon in a large heavy pot over medium heat until crisp, transfer to a paper towel lined plate, reserve about 2 tablespoons of the bacon fat and discard the rest or save for another use; add 4 tablespoons unsalted butter to the pot if you need more fat.
Add the finely chopped yellow onion and diced celery to the hot fat and butter, sauté until soft and translucent about 5 to 7 minutes, then add the minced garlic and cook 30 seconds until fragrant.
Sprinkle 1/4 cup all purpose flour over the veggies, stir constantly for 1 to 2 minutes so the raw flour taste cooks out and it makes a light roux.
Slowly whisk in 4 cups low sodium chicken or vegetable broth, scraping up any browned bits from the bottom, then add the peeled and cubed 2 pounds russet potatoes, 1 bay leaf if using, 1/2 teaspoon dried thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Bring to a simmer and cook until potatoes are fork tender about 15 to 20 minutes.
Remove the bay leaf. For texture mash about half the potatoes in the pot with a potato masher or use an immersion blender and pulse a few times so you get creamy body but still some chunks; dont overblend or the soup will get gluey.
Stir in 1 cup whole milk, 1 cup heavy cream and 1/2 cup sour cream, heat gently over low heat just until warmed through do not boil. If the soup seems too thick thin it with extra broth or milk a splash at a time.
Add 1 cup shredded sharp cheddar and 1/4 cup grated Parmesan if using, stir until melted and smooth. Taste and adjust salt and pepper, add a touch more thyme if you want.
Fold in most of the reserved bacon crumbles leaving some for garnish. If you held back bacon fat earlier you can stir a teaspoon in at the end for extra flavor.
Serve hot topped with chopped chives or green onions, extra shredded cheddar, remaining bacon crumbles and a sprinkle of fresh parsley if you like. Quick tip dont heat the cheese too high or it can separate, and for ultimate flavor let the soup sit 10 minutes off the heat so flavors settle.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.