Potato Soup is a creamy homemade soup made with Yukon Gold potatoes, onion, garlic, and crispy bacon. It is delicious as a starter but is hearty enough to be a light meal. Be sure to check out my other Potato Soup recipe, too!
It’s soup season around here. The temperatures are rapidly dropping, so there is no better way to warm up than with a bowl of hot soup! This Potato Soup is broth-based, but with added sour cream and blending some of the potatoes, you will enjoy a creamy spoonful of soup with some soft pieces of potatoes in each bite.
Ingredients & Substitutions
Bacon: I like using thick-cut bacon, but you could use bacon you have on hand. Cook it in the soup pot; you will cook the onion in the bacon grease. Bacon crumbles will be added to the soup as well as used as a topping. You could also leave out the bacon if you choose.
Potatoes: Yukon Gold potatoes work well in soups (and many other recipes as well). They are considered an all-purpose potato because of this. They are soft, but still, retain their shape fairly well when cooked. Russet potatoes would also work. I peeled the potatoes, but you could leave the skin on the potatoes.
Chicken Broth: Although this is a broth-based soup, it is creamy from the sour cream and some of the potatoes being blended in the soup. You could use chicken stock, too.
Sour Cream: Make sure the sour cream is at room temperature before using.
Toppings: As for toppings, I love sprinkling cheddar cheese, some crumbled bacon, and green onions on top of my bowl of soup.
Can I Make this Soup Without a Blender?
I do recommend pouring half of the soup into a blender for a creamier consistency. An immersion blender would also work well with half of the soup. If you do not use any sort of blender, the soup will not be as smooth and creamy. If you don’t have a blender, you could mash some of the chunks of potatoes with a potato masher.
Variations to Potato Soup
Although all of the taste testers loved this soup, you can certainly make it your own. Try it with ham (perfect for leftover ham), rotisserie chicken, corn, carrots, celery, and/or any of your favorite vegetables.
How to Store
If you have any leftovers of this soup, let it cool completely (within 2 hours of sitting out at room temperature). Then, store it in a sealed container in the refrigerator for 4-5 days. I do not recommend freezing this soup.
- 4 slices thick-cut bacon
- 1 yellow onion, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
- 4 cups (960 g) chicken broth
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 1 cup (230 g) sour cream, room temperature
- ½ teaspoon chili powder, optional
- 1½ teaspoons kosher salt
- pepper, to taste
- shredded cheddar cheese, for garnish
- green onion, for garnish
- cooked and crumbled bacon, for garnish
- In a large pot, cook the bacon until crispy (about 8-10 minutes). Remove bacon from the pan and place on a paper towel-lined plate to drain. When cool enough to touch, crumble the bacon.
- In the remaining bacon grease, cook the onion until translucent (5-7 minutes).
- Add garlic and cook for an additional minute.
- Add potatoes; saute for 3-4 minutes.
- Pour in chicken broth, cover, and simmer for 15-18 minutes, or until potatoes are fork-tender.
- In a separate skillet, melt the butter over low heat. Once melted, sprinkle the flour in and whisk to combine. Cook until lightly browned (about 1-2 minutes).
- Add in the sour cream, and stir until fully combined.
- Add the sour cream mixture to the potato mixture. Stir to combine.
- Transfer ½ of the soup to a blender and blend until smooth (Note: Be careful, making sure there is a place for the hot air to escape since you are blending a hot liquid.)
- Return the blended soup back to the pot. Add chili powder, salt, pepper, and half of the crumbled bacon. Stir to combine.
- Serve hot, garnished with cheese, green onion, and the remaining crumbled bacon.
Did you make this recipe?
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