Let’s be honest: nothing beats a bowl of creamy potato soup when the cold settles in and your body just craves something warm, rich, and ridiculously comforting. I’ve made this recipe more times than I can count, especially on those nights when the wind makes the windows rattle and no one in the house wants anything but carbs and coziness. This is comfort food at its best — familiar, flavorful, and easier to pull together than you might think.
I first threw this together on a day when my partner had a nasty cold and neither of us wanted another round of chicken noodle. What started as a simple craving turned into a household favorite, with its velvety texture, smoky beef bacon, and a little zing from ancho chili powder. It’s one of those recipes you make once and then find yourself daydreaming about later. So if you’re after a no-fuss, full-flavor soup that feels like a hug in a bowl, you’re in the right place.
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Why You’ll Love This Recipe
- Rich, Creamy Texture: This soup delivers that velvety, spoon-coating consistency people always hope for but rarely get. It feels indulgent without being complicated.
- Big, Comforting Flavor: The mix of tender potatoes, smoky beef bacon, and a hint of ancho chili powder creates a depth that tastes slow cooked even when it comes together quickly.
- One Pot, Minimal Cleanup: Everything happens in a single pot which makes this the kind of weeknight comfort food you can make without dreading the dishes.
- Customizable for Any Craving: Prefer it chunky or silky smooth? Want extra cheese or a little heat? This recipe adapts to whatever mood you are in.
- Cold Weather Essential: There are meals you enjoy and meals you rely on. This one becomes the dish you pull out when the day feels heavy and you want something that instantly lifts the mood.
Ingredients You'll Need
- Beef Bacon (6 strips) – Adds smoky flavor and crispy texture
- Unsalted Butter (3 tablespoons) – Helps sauté the onions and adds richness
- Yellow Onion (1 medium) – Brings a mellow sweetness and depth to the soup
- Garlic (3 cloves, minced) – Builds aroma and flavor from the base up
- All-Purpose Flour (⅓ cup) – Used to create a thick, creamy texture
- Gold Potatoes (2 ½ pounds, peeled and diced) – The star ingredient for creaminess and body
- Chicken Broth (4 cups) – Provides savory depth and thins the base just enough
- Milk (2 cups) – Lightens the cream while keeping things rich
- Heavy Cream (⅔ cup) – Boosts the creamy factor and gives that full flavor finish
- Salt (1 ½ teaspoons) – Enhances every ingredient
- Ground Black Pepper (1 teaspoon) – Balances the richness with a little kick
- Ancho Chili Powder (¼ to ½ teaspoon) – Adds subtle warmth and complexity
- Sour Cream (⅔ cup) – Rounds out the flavor with a cool, tangy finish
- Optional Toppings – Shredded cheddar cheese, extra sour cream, cooked beef bacon pieces, and chopped chives
How to Make Creamy Baked Potato Soup
Step 1: Crisp the beef bacon
Start by adding your chopped beef bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook until the pieces are browned and crispy. Once done, remove them with a slotted spoon and set them aside. Leave the rendered fat in the pot for the next step.
Step 2: Sauté the aromatics
Add butter to the pot with the bacon fat and let it melt. Toss in the chopped onion and sauté until soft and translucent, about 3 to 5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Build the base
Sprinkle the flour over the onion mixture. Stir well until everything is coated and smooth. This helps thicken the soup as it simmers.
Step 4: Add the potatoes and liquids
Pour in the diced gold potatoes, chicken broth, milk, and heavy cream. Season with salt, black pepper, and a pinch of ancho chili powder. Stir everything together, bring it to a boil, then reduce to a simmer. Let it cook until the potatoes are tender, around 10 minutes.
Step 5: Blend for creaminess
Once the potatoes are soft, carefully scoop out about half of the soup and transfer it to a blender. Blend until smooth, then pour it back into the pot. You can also use an immersion blender directly in the pot if you prefer. This method keeps some chunks while giving the soup a silky base.
Step 6: Finish it off
Stir in the sour cream and the crispy beef bacon pieces. Let the soup simmer gently for another 10 to 15 minutes so all the flavors come together.
Step 7: Serve and top
Ladle the soup into bowls and top with your favorites: shredded cheddar cheese, extra beef bacon, sour cream, or chopped chives.
Pro Tips from My Kitchen
✓ Cut your potatoes evenly – Aim for chunks no larger than three-quarters of an inch. Uniform size means they’ll cook at the same rate and you won’t end up with raw bits in a creamy soup.
✓ Don't rush the sauté step – Take your time with the onions and garlic. Let them turn soft and golden before adding flour. This builds real flavor at the base of your soup.
✓ Blend just enough – If you want a soup that’s creamy but still has texture, blend only about half. It gives you a rich base while keeping soft potato chunks for that hearty feel.
✓ Cook the beef bacon first and blend after – Always cook the beef bacon at the beginning and set it aside before blending. Blending it with the soup changes the texture and mutes that crispy, smoky flavor you worked for.
✓ Adjust ancho chili powder to taste – Start small. A quarter teaspoon adds warmth without taking over. Taste before adding more. It builds flavor gently without making the soup spicy.
✓ Make it ahead, it tastes better tomorrow – This soup holds up well in the fridge and reheats like a dream. The flavors deepen overnight so don’t be afraid to make it a day early.
Frequently Asked Questions about Creamy Potato Soup
Yes. This recipe uses beef bacon, which adds a savory, smoky depth without overpowering the soup. If you prefer turkey bacon or need a pork-free option, beef bacon is a great choice. Just make sure it crisps up well before removing it from the pot.
Gold potatoes are ideal because they’re creamy, slightly buttery, and hold their shape well after boiling. Russet potatoes can be used if needed but may result in a grainier texture.
You can. Skip the beef bacon and start by sautéing the onion and garlic in butter or olive oil. Use vegetable broth instead of chicken broth. Add smoked paprika or liquid smoke if you still want that hint of depth.
Yes, but with a note. Cream-based soups can sometimes separate when thawed and reheated. For best results, let the soup cool completely, store it in an airtight container, and reheat gently while stirring. It may not be as silky smooth as fresh but will still taste delicious.
You can leave it out or substitute with a mild smoked paprika for a similar warm, earthy flavor. Regular chili powder works too, but it may add more heat than depth.
Creamy Loaded Baked Potato Soup
Ingredients
- 6 strips beef bacon uncooked, cut into small pieces
- 3 Tablespoons butter unsalted or salted
- 1 ½ cups yellow onion chopped (about 200g)
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 2.5 lbs gold potatoes peeled and diced, no larger than 1"
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ to ½ teaspoon ancho chili powder
- ⅔ cup sour cream
Optional Toppings
- to taste shredded cheddar cheese, sour cream, beef bacon, and chives for topping
Instructions
- Add chopped beef bacon to a large Dutch oven or heavy-bottomed pot over medium heat. Cook until browned and crispy. Remove with a slotted spoon and set aside. Leave the rendered fat in the pot.
- Add butter to the bacon fat and let it melt. Stir in chopped onion and sauté for 3–5 minutes until soft and translucent. Add minced garlic and cook for 30 seconds until fragrant.
- Sprinkle flour over the mixture and stir until smooth and well-coated. This will help thicken the soup.
- Add diced potatoes, chicken broth, milk, and heavy cream. Season with salt, black pepper, and ancho chili powder. Stir and bring to a boil, then reduce to a simmer and cook for about 10 minutes until potatoes are tender.
- Carefully transfer about half of the soup to a blender and blend until smooth. Return to pot. Alternatively, use an immersion blender directly in the pot to reach desired texture.
- Stir in sour cream and cooked beef bacon. Let simmer for another 10–15 minutes to let flavors meld together.
- Serve hot and top with shredded cheddar cheese, additional sour cream, chopped chives, and reserved bacon if desired.
Notes
- Make sure to cut potatoes evenly for consistent cooking.
- Don’t rush the sautéing — it's key to building flavor.
- Adjust ancho chili powder based on your spice preference.
- This soup gets better overnight, so it’s perfect for make-ahead meals.
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