This Potato Soup is the ultimate comfort food! Thick, rich, and creamy soup packed with flavor. It is one of our go-to dinners for a reason!
This is more of a “loaded” baked potato soup as I add bacon and cheese at the end, but I don’t think anyone will complain. 😉 I have served this soup so many times the kids refer to it as “the” soup.
“Mom, can you make the soup?” Why, yes I can! It’s easy enough to pull together and satisfying enough for dinner. Served with a salad and some fresh bread for dipping and you have one heckuva perfect meal!
Slow Cooker Potato Soup
Just in case you want to use your crockpot for this amazing potato soup, here are the directions for that.
Add the chopped bacon, onion, garlic, potato, bouillon cube, and chicken stock to your slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. After the potatoes are completely cooked through add butter to a small saucepan. Melt and then add in the flour. Whisk until combined. Add the sour cream and cilantro and stir until combined and heated through. Add the butter mixture to the crockpot and stir well. Add in the seasonings.
If you want to you can use an immersion blender or potato masher to break up some of the potatoes, it just depends on how creamy you want the soup.
Serve warm and add cheese, cilantro, and bacon bits if you have any.
Potato Soup Variations
- If you want a thinner soup, stir in a little milk or heavy cream.
- Add extra protein like ham or rotisserie chicken!
- If you like a “chunkier” soup, blend 1/4 of the soup instead of 1/2. That will leave you with more bites of potato.
- 3-4 slices thick-cut bacon
- 1 medium yellow or white onion, diced
- 1½ teaspoons garlic, minced
- 8 medium potatoes, peeled and cubed
- 4 cups (32 ounces) chicken stock, or enough to cover potatoes
- 1 chicken bouillon cube
- 3 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 1 cup (230 g) sour cream
- 2 tablespoons chopped cilantro*, divided
- ½-1 teaspoon chili powder optional
- salt and pepper to taste
- shredded cheese for garnish
- In a Dutch oven, cook the bacon over medium heat until crispy. Remove bacon from pan, and set aside on a paper towel-lined plate to drain.
- To the same Dutch oven, add the onion to the reserved bacon drippings. Cook until onion is translucent, about 5 minutes.
- Add in garlic and continue cooking for 1 to 2 minutes.
- Add potatoes and chicken bouillon cube. Toss potatoes to coat. Saute for 3-4 minutes.
- Add enough chicken stock to just cover the potatoes.
- Cover and simmer until potatoes are tender, about 20 minutes.
- In a separate skillet, melt the butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly until lightly browned, about 1-2 minutes.
- Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.
- Add the sour cream mixture to the potato mixture, and stir to combine. Place half of the soup into a separate large bowl. Using an immersion blender, puree about ½ the soup, and then return to the Dutch oven. (You can also use a blender, just be careful!)
- Stir in salt, pepper, chili powder if using, and half of the cooked and crumbled bacon.
- Garnish with remaining crumbled bacon, cheese, and cilantro.
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