This Ultimate Potato Soup is rich, creamy and has all the flavors of a loaded baked potato but in a cozy creamy bowl of soup! Try it tonight!
Homemade potato Soup is an ultra-comforting, easy to make one-pot meal. This version is similar to a classic Baked Potato Soup but has extra rich layers of flavor throughout. You can also try my Sweet Potato Soup for another, creamy cold weather favorite.
Sabrina’s Ultimate Potato Soup Recipe
Honestly, is there any comfort food more ideal on a cold day than a bowl of soup? I call this the Ultimate Potato Soup because it has all the flavors of loaded potato soup but blended into a thick, smooth puree. It’s not just about that creamy texture, though. It has layers of rich flavor too! I start by cooking with bacon (because who doesn’t love bacon?!) in order to get that smoky, savory flavor throughout the soup! It truly is the ultimate, rich and creamy potato soup recipe!
Recipe Card
Ingredients
- 1/2 pound bacon , roughly chopped
- 1 yellow onion , diced
- 8 Russet potatoes , peeled and cubed
- 2 teaspoons kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1 clove garlic , minced
- 8 cups vegetable stock
- 1/4 cup unsalted butter , softened
- 1/4 cup flour
- 1 cup heavy cream
- 2 cups cheddar cheese , shredded
- 1 cup sour cream
- 1/4 cup parsley , minced
Instructions
- On medium heat in a large Dutch oven, add the bacon.
- Cook, stirring until just chewy and a bit crispy.
- Remove bacon pieces, leave bacon grease.
- Add in onions, potatoes, salt and pepper and stir to coat and cook until onions are translucent and the potatoes are starting to soften, about 8-10 minutes.
- Add in the garlic, stir, and cook for 1 minute until fragrant.
- Add in the vegetable stock, stir to combine and remove any bits stuck to the bottom of the pot.
- Bring to a simmer, lower the heat to medium low and let cook, uncovered, for 15-20 minutes until the potatoes are fully softened.
- In a small bowl mash together the butter and flour into a paste.
- Add the butter mixture to the pot and whisk well until the paste has melted and the soup starts to thicken.
- Pour in the heavy cream and whisk well.
- Continue to cook, uncovered, for 10-12 minutes until thickened.
- Using an immersion blender, blend the soup, leaving it just a little chunky, but creamy.
- Serve in a bowl topped with cheddar cheese, sour cream, parsley, and bacon bits.
Notes
Nutrition
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Table of Contents
Chef’s Notes
As I mentioned before, this is meant to be a super thick soup! I used a flour and butter mixture to thicken the broth and add a bit more flavor. Then I thickened it a bit more with heavy cream. Finally I blended the potatoes into the thick broth so it you get a mostly smooth, and ultra thick, creamy soup! If you prefer some chunks, I would remove about ⅓ of the cooked potatoes and blend up the rest of them until they are smooth. Gently stir the reserved potatoes back into the puree and enjoy!
Kitchen Tools & Equipment
- Dutch Oven: This recipe makes a lot of soup so you’ll need a fairly big Dutch oven or pot, about 5-6 quart-sized.
- Immersion Blender: An immersion blender is a fantastic tool for making creamy soups. It allows you to blend the soup directly in the pot, which is convenient and minimizes cleanup.
Can this be made ahead of time?
Yes, allow the soup to cool to room temperature before transferring it to storage containers. This helps prevent condensation and spoilage. Store the cooled soup in airtight containers in the refrigerator for 4-5 days.
What to Pair with Potato Soup
When serving homemade soup for dinner, I always like to pair it with a roll or bread option. Parker House Rolls, Garlic Bread, or Beer Bread are all great for dipping in this creamy, rich soup. To complete the dish, You can serve roasted veggies on the side or sprinkle them on top for a healthy, tasty garnish. My Roasted Broccoli or Parmesan Brussels Sprouts would go great on this potato soup!
How to Store
- Store: If you have leftovers, let them cool, then transfer the soup to an airtight container. It can stay good in the fridge for up to 3 days.
- Reheat: Its best to reheat the soup on the stovetop over low heat, stirring occasionally. You can add broth if it’s too thick, stirring in a tablespoon at a time until it’s thin enough.
- Freeze: You can also freeze this soup recipe for up to 6 months.
Variations
- Vegetarian Potato Soup: If you’d like to make this soup vegetarian, the only big change you have to make is leaving out the bacon bits. Cook the veggies in butter instead so you don’t lose the richness. You’ll need to alter the original recipe more to make it vegan. Along with leaving out the bacon, you’ll also want to use a vegan butter substitute. You’ll also need to substitute the dairy-based heavy cream for coconut cream.
- Seasonings: You can alter the flavor of this soup easily by adding a few more spices. White pepper, red pepper flakes, ground mustard, and hot sauce, paprika are all delicious options.
- Toppings: You can add fresh toppings to the soup like fresh chopped chives and green onions. Crunchy textures are also fantastic such as crispy fried or french fried onions, and you choice of croutons. Needing the soup to be a bit more filling? Try adding roasted or sautéed mushrooms. Add to this dish pickled jalapenos if you’re craving a bit more heat.
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the following photos were used in previous versions of this post
