The Best Creamy Potato Soup Recipe

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I love my Creamy Potato Soup loaded with crispy bacon, diced onion, and garlic paired with hearty russet potatoes. Simmered in chicken broth with a luxurious blend of heavy cream and milk, this recipe offers a delicious twist with optional thyme and cheddar for a richer flavor.

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I’ve always been a fan of experimenting in the kitchen and this soup recipe really blew my mind. I found that adding 6 chopped up bacon slices, a diced onion, and 3 cloves of minced garlic at the beginning created a really rich base that you normally get in loaded potato soup recipes.

I then tossed in about 3 large peeled and diced russet potatoes, gently simmering them in 2 cups of chicken broth, 2 cups of heavy cream and 1 cup of whole milk until everything melded together perfectly. A pinch of salt and pepper brought everything to life, and I even tossed in a little dried thyme for extra taste.

After everything was done, I topped it off with a sprinkle of shredded cheddar cheese and a dollop of sour cream. Its flavor truly reminded me of that copycat loaded baked potato soup I had somewhere, only better!

Why I Like this Recipe

I love how this recipe fills my kitchen with an amazing bacon smell that makes everything feel so cozy. I like that the crispy bacon mixed with garlic and onions gives the soup a rich, savory taste that hits the spot every time. I also enjoy how simple it is to make – the steps are easy enough that even when im tired, i can whip it up without any fuss. And lastly, the creaminess from the heavy cream and milk makes this soup perfect for cold days, turning a normal meal into a comforting treat.

Ingredients

Ingredients photo for The Best Creamy Potato Soup Recipe

  • Bacon: adds rich, salty protein which crisps up nicely and gives the soup a savory kick.
  • Onion: brings natural sweetness and fiber; its soft, mellow flavor deepens the overall taste.
  • Garlic: packs a punch of aroma and vitamin C, making the dish more flavorful and zesty.
  • Russet potatoes: offer solid carbs and a hearty base that makes the soup filling and satisfying.
  • Heavy cream: creates a luxuriously creamy texture that blends perfectly with the other ingredients.
  • Whole milk: lightens the creaminess a bit while still keeping the soup smooth and rich.

Ingredient Quantities

  • 6 slices bacon, chopped up
  • 1 medium onion, diced
  • 3 cloves garlic, minced (or more if you like extra flavor)
  • About 3 large russet potatoes, peeled and diced (roughly 4 cups)
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 cup whole milk
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon dried thyme
  • Optional garnish: 1/2 cup shredded cheddar cheese and a dollop of sour cream

How to Make this

1. In a large pot, cook the chopped bacon until it’s crispy, then remove it with a slotted spoon and set it aside, leaving the bacon fat in the pot.

2. Add the diced onion to the bacon fat and saute it over medium heat for about 3 minutes until it starts to soften.

3. Toss in the minced garlic and cook it with the onion for about 1 minute, stirring frequently.

4. Put the diced potatoes into the pot and stir well so they get coated with the bacon fat and onion mix.

5. Pour in the chicken broth, cover the pot, and let it simmer for about 15-20 minutes until the potatoes are tender.

6. Stir in the heavy cream and whole milk, then season with salt, pepper, and if you’d like a little extra flavor, add the dried thyme.

7. Allow the soup to simmer over medium-low heat for another 5-10 minutes so it thickens up a bit.

8. If you prefer a smoother texture in your soup, you can carefully blend part of it using an immersion blender, leaving some chunks for texture.

9. Stir the crispy bacon back into the soup and give it another quick stir, then taste and adjust the seasoning if needed.

10. Serve the soup hot, and if you want, garnish each bowl with some shredded cheddar cheese and a dollop of sour cream. Enjoy!

Equipment Needed

1. Large pot with a lid
2. Slotted spoon
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Stirring spoon
7. Immersion blender (optional for a smoother texture)
8. Soup bowls
9. Ladle for serving

FAQ

Russet potatoes are best cause they break down just right for a creamy texture, but you can try Yukon Gold if you want a slightly different flavor.

You can leave out the bacon and add a bit of smoked paprika or even a veggie bacon for that similar smoky taste.

Just make sure you dice them evenly and let em simmer until they’re soft, usually about 15 to 20 minutes in the broth.

You can add extra heavy cream or blend part of the soup to amp up that creaminess. Just be careful not to over blend if you like some texture.

Simply sprinkle the shredded cheddar and place a dollop of sour cream on top right before serving so each bowl gets a burst of fresh flavor.

The Best Creamy Potato Soup Recipe Substitutions and Variations

  • Try turkey bacon or lean ham instead of regular bacon its a bit leaner but still adds a smoky taste
  • If you’re out of a medium onion, you can use a couple of shallots or a small leek for a sweeter flavor
  • Use vegetable broth in place of chicken broth, which is great if you want a veggie twist or dont have any chicken broth on hand
  • If you need a lighter version than heavy cream, try using half-and-half or a mix of milk with a teaspoon of melted butter
  • For whole milk, almond milk is a fine dairy free alternative though it might slightly change the taste

Pro Tips

1. Make sure you crisp your bacon just right cuz that fat really boosts the soup’s flavor—save it in the pot instead of discarding it.
2. Be careful when cooking the onions and garlic; you wanna let ’em get soft and yummy, but dont overdo it or they’ll taste bitter.
3. If you’re blending part of the soup for a creamier feel, add it slowly so you keep some chunky bits for texture.
4. Always taste as you cook and adjust seasonings bit by bit—you might need extra salt or pepper to really bring everything together.

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The Best Creamy Potato Soup Recipe

My favorite The Best Creamy Potato Soup Recipe

Equipment Needed:

1. Large pot with a lid
2. Slotted spoon
3. Cutting board
4. Chef’s knife
5. Measuring cups and spoons
6. Stirring spoon
7. Immersion blender (optional for a smoother texture)
8. Soup bowls
9. Ladle for serving

Ingredients:

  • 6 slices bacon, chopped up
  • 1 medium onion, diced
  • 3 cloves garlic, minced (or more if you like extra flavor)
  • About 3 large russet potatoes, peeled and diced (roughly 4 cups)
  • 2 cups chicken broth
  • 2 cups heavy cream
  • 1 cup whole milk
  • Salt and pepper to taste
  • Optional: 1/4 teaspoon dried thyme
  • Optional garnish: 1/2 cup shredded cheddar cheese and a dollop of sour cream

Instructions:

1. In a large pot, cook the chopped bacon until it’s crispy, then remove it with a slotted spoon and set it aside, leaving the bacon fat in the pot.

2. Add the diced onion to the bacon fat and saute it over medium heat for about 3 minutes until it starts to soften.

3. Toss in the minced garlic and cook it with the onion for about 1 minute, stirring frequently.

4. Put the diced potatoes into the pot and stir well so they get coated with the bacon fat and onion mix.

5. Pour in the chicken broth, cover the pot, and let it simmer for about 15-20 minutes until the potatoes are tender.

6. Stir in the heavy cream and whole milk, then season with salt, pepper, and if you’d like a little extra flavor, add the dried thyme.

7. Allow the soup to simmer over medium-low heat for another 5-10 minutes so it thickens up a bit.

8. If you prefer a smoother texture in your soup, you can carefully blend part of it using an immersion blender, leaving some chunks for texture.

9. Stir the crispy bacon back into the soup and give it another quick stir, then taste and adjust the seasoning if needed.

10. Serve the soup hot, and if you want, garnish each bowl with some shredded cheddar cheese and a dollop of sour cream. Enjoy!