Best Potato Soup

Introduction

I’ve crafted countless soups, but this creamy potato soup stands out. It’s a
harmonious blend of flavors and textures, offering a comforting embrace in every spoonful. The richness of the broth, combined with the heartiness of the potatoes and the smoky depth of bacon, creates an unforgettable experience.

Why This Recipe Works

Ingredients for Recipe

4 strips bacon, diced: Provides a smoky base flavor.
3 tablespoons unsalted butter: For sautéing vegetables and adding richness.
1 cup yellow onion, chopped: Adds sweetness and depth.
2 cloves garlic, minced: Enhances aroma and flavor.
2 tablespoons all-purpose flour: Thickens the soup base.
2½ cups chicken broth: Use low-sodium for better control over saltiness.
2 cups whole milk: For creaminess; can substitute with half-and-half for a richer taste.
2 lbs Yukon Gold potatoes, peeled and diced: Their buttery texture is ideal for soups.
½ teaspoon salt: Adjust to taste.
½ teaspoon black pepper: Freshly ground for best flavor.
1–2 cups water: Adjust to desired soup consistency.
½ cup heavy cream: Adds luxurious creaminess.

Step-by-Step Instructions

1. Render Bacon: In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a small amount of fat in the pot.
2. Sauté Aromatics: Add butter to the pot. Once melted, sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds.
3. Create Roux: Stir in flour and cook for 2–3 minutes to eliminate raw taste.
4. Deglaze and Simmer: Slowly add chicken broth, stirring to combine. Bring to a boil, then reduce heat to a simmer.
5. Add Potatoes: Introduce diced potatoes, salt, and pepper. Simmer until potatoes are tender, about 30–45 minutes.
6. Blend Soup: Remove half of the soup and blend until smooth. Return to the pot.
7. Finish with Cream: Stir in heavy cream and adjust seasoning as needed.
8. Serve: Ladle soup into bowls and garnish with crispy bacon, shredded cheddar, and chopped chives.

Chef’s Insight: Avoid over-browning the garlic to prevent bitterness.

Pro Tips & Common Mistakes to Avoid

Use Yukon Gold potatoes for their creamy texture.

For a smoother soup, blend more of the mixture.

Using high-starch potatoes like Russets can make the soup too thick.

Not adjusting seasoning after adding cream can result in a bland flavor.

Serving, Nutrition, Storage, Reheating & Freezing Guide

Serve this soup with crusty bread or a fresh salad for a complete meal. Each serving provides approximately 371 calories. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of milk if needed. This soup can be frozen for up to 3 months; however, the texture may change slightly upon reheating.

Print

Best Potato Soup Recipe

This chef-crafted potato soup elevates a classic comfort dish into a gourmet experience. Utilizing Yukon Gold potatoes, smoky bacon, and a velvety broth, the soup offers a rich, satisfying flavor profile. Its creamy texture is achieved without overwhelming heaviness, making it perfect for cozy dinners or impressing guests.

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Servings 6 People

Calories 371kcal

Ingredients

• 4 Strips Bacon
• 3 tablespoons unsalted butter: For sautéing vegetables and adding richness.
• 1 cup yellow onion
• 2 cloves garlic
• 2 tablespoons all-purpose flour: Thickens the soup base.
• 2½ Cups Chicken Broth
• 2 Cups Milk
• 2 Lbs Yukon Gold potatoes
• ½ Tea Spoon Salt
• ½ Teaspoon black pepper: Freshly ground for best flavor.
• ½ Cups Water
• ½ Cup Heavy Cream

Instructions

• Render Bacon: In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a small amount of fat in the pot.
• Sauté Aromatics: Add butter to the pot. Once melted, sauté chopped onion until translucent, about 3–4 minutes. Add minced garlic and cook for an additional 30 seconds.
• Create Roux: Stir in flour and cook for 2–3 minutes to eliminate raw taste.
• Deglaze and Simmer: Slowly add chicken broth, stirring to combine. Bring to a boil, then reduce heat to a simmer.
• Add Potatoes: Introduce diced potatoes, salt, and pepper. Simmer until potatoes are tender, about 30–45 minutes.
• Blend Soup: Remove half of the soup and blend until smooth. Return to the pot.
• Finish with Cream: Stir in heavy cream and adjust seasoning as needed.
• Serve: Ladle soup into bowls and garnish with crispy bacon, shredded cheddar, and chopped chives.

Notes

• Potato Choice: Yukon Gold potatoes are recommended for their creamy texture and buttery flavor. Avoid using high-starch potatoes like Russets, as they can make the soup too thick.​
• Adjusting Consistency: If the soup becomes too thick after blending, add a splash of milk or water to reach your desired consistency.​
• Freezing Tips: While the soup can be frozen, the texture may change slightly upon reheating. To minimize this, reheat gently on the stove, adding a splash of milk if needed.​
• Flavor Enhancements: For a richer flavor, consider adding a pinch of cayenne pepper or a diced jalapeño during the sautéing step.​
• Dairy-Free Option: Use coconut milk and dairy-free butter as substitutes to make the soup dairy-free.

This creamy potato soup is more than just a meal; it’s a testament to the art of comfort food. Its rich flavors and textures are sure to satisfy and warm you from the inside out. Don’t just take my word for it—try it yourself and experience the magic. Share your creations with us and let us know how you made this recipe your own. Happy cooking!​