An Amazing Creamy Potato Soup

Creamy Potato Soup

Growing up we had a lot of potato soup. It might have something to do with the fact that my grandparents were potato farmers so that just got passed down. My mom made it probably twice a month and now it’s the same for me, especially during cold winter months.

I love that it’s something everyone in my family can agree on (and get’s excited about when I tell them it’s what’s for dinner). I also love that I usually have all the ingredients on hand to make it (I’ve always got bacon stashed away in my freezer, always!).

And potatoes, carrots and celery have a longer

Adopted from :


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


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