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+ servings

Potato Soup

Creamy and packed with flavor, this is going to be your new favorite Potato Soup!

Course Main Course, Soup
Cuisine American
Keyword potato soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 people
Calories 242 kcal
Author Amanda Rettke


  • 3-4 slices thick cut bacon, cut in half
  • 1 yellow or white onion, chopped
  • 3 cloves garlic, minced
  • 8 potatoes, peeled and cubed
  • 4 cups chicken stock, or enough to cover potatoes
  • 1 chicken bouillon cube
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 1 cup sour cream
  • 2 tablespoons chopped cilantro*, divided
  • 1/2 - 1 teaspoon chili powder optional
  • salt and pepper to taste
  • shredded cheese for garnish


  1. In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside.
  2. Cook chopped onion in reserved bacon drippings until onion is translucent, about 5 minutes.
  3. Add in garlic and continue cooking for 1 to 2 minutes.
  4. Add cubed potatoes, chicken bouillon cube, and toss potatoes to coat. Saute for 3 to 4 minutes.

  5. Add chicken stock to just cover the potatoes.

  6. Cover and simmer until potatoes are tender, about 20 minutes.
  7. In a separate pan, melt butter over medium heat. Whisk in flour.
  8. Cook, stirring constantly, for 1 to 2 minutes.
  9. Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.

  10. Stir the cream mixture into the potato mixture. Using an immersion blender, puree about 1/2 the soup, and return to the pan. (Can also use a blender, just be careful!)
  11. Add in salt, pepper, and chili powder if using, as well as half the crumbled bacon. Adjust seasonings to taste. 

  12. Garnish with remaining crumbled bacon, cheese, and cilantro.

Recipe Video

Recipe Notes

*If you do not want to use cilantro you can use scallion or parsley.