The Ultimate Creamy Potato Soup

Recipe Courtesy of Sugar Spun Run

My AHA edits are below in italics ~Audra


6 strips (uncooked) bacon cut into small pieces

3 Tablespoons butter unsalted or salted will work

1 medium yellow onion chopped (about 1.5 cup/200g)

3 large garlic cloves minced

cup all-purpose flour (42g). (I used Gluten Free All Purpose Baking Flour)

2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (I used three large russet/baking potatoes)

4 cups chicken broth (945ml)

2 cups milk (475ml)

cup heavy cream (155ml)

1 ½ teaspoon* salt

1 teaspoon ground pepper

¼ – ½ teaspoon ancho chili powder**

cup sour cream (160g) (I used a full cup in the recipe but didn’t add any for toppings.)

Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Recommended Equipment

Immersion blender (A tenant at my Brookhaven rental house actually left a ton of kitchen equipment for me once, including a red immersion blender like the one in this photo.   I used it for the first time with this potato soup and now I’m trying to think of the next recipe to use it for!)
Immersion Blender
Dutch Oven (I splurged on this Caraway Dutch Oven a few years ago and don’t know how I ever lived without it.)
Caraway Dutch Oven


  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.  (I left the bacon in mine the whole time rather than making it crispy and crumbling on top afterwards)
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • 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.).
  • Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!