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Creamy Potato Soup is pictured as the featured image, showcasing its rich and inviting texture.

Best Creamy Potato Soup Ever

This creamy potato soup achieves a luscious, velvety texture by understanding the science of starches and emulsions. Using Yukon Gold potatoes, chicken broth, and a combination of heavy cream and sour cream, this recipe delivers a balanced, flavorful, and comforting soup every time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Soup
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices bacon, diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 5 cups Yukon Gold potatoes, peeled and cubed about 2 pounds
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup sour cream
  • 2 tablespoons butter
  • Salt to taste
  • Pepper to taste
  • Optional garnishes: shredded cheddar cheese
  • Optional garnishes: chopped green onions
  • Optional garnishes: bacon bits

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Immersion blender or regular blender
  • measuring cups and spoons
  • cutting board
  • knife
  • Ladle
  • Bowls

Method
 

  1. In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon grease in the pot.
  2. Add onion to the pot and cook in bacon grease until softened, about 5 minutes. Add garlic and cook for 1 minute more.
  3. Add cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 15-20 minutes.
  4. Using an immersion blender, carefully blend the soup until smooth, leaving some chunks if desired. Alternatively, transfer soup in batches to a regular blender and blend until smooth. Return soup to the pot.
  5. Stir in heavy cream, sour cream, and butter. Heat through gently, being careful not to boil. Season with salt and pepper to taste.
  6. Ladle into bowls and garnish with shredded cheddar cheese, chopped green onions, and bacon bits, if desired.

Notes

For best results, use Yukon Gold potatoes. Add dairy at the end of cooking to prevent curdling. Partially blending the soup creates a creamy texture while retaining some potato chunks for added interest. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.