BEST Potato Soup Recipe

5 from 1 vote

This potato soup recipe is rich, comforting, and perfectly balanced between creamy and chunky, the kind of soup that warms you from the inside out.

Prep Time20

Cook Time40

Total Time1

Course: Appetizer, Main Course, Side Dish

Cuisine: American

Servings: medium servings

In a large, dry pot over medium heat, cook the bacon until crispy. Remove bacon from pot using a slotted spoon into a paper towel lined bowl. Set aside.
Drain fat out of pot, leaving the drippings. Over medium heat, add the butter, let melt, and sauté onion and garlic for 2-3 minutes until fragrant.
Turn heat off while peeling the potatoes. After peeling, cut potatoes into roughly ½ inch cubes.
Add potatoes, broth, thyme, parmesan rind, and salt and pepper to the pot. Stir.
Bring to a boil then simmer. Simmer, uncovered, for about 20 minutes, or until the potatoes are very tender (al dente potatoes will create a mealy soup!).
Turn heat off, and remove the parmesan rind. Use an immersion blender (or regular blender) to blend roughly two-thirds of the soup, leaving one-third unblended.
Stir in the milk, sour cream, and heavy cream. Then return to medium heat until soup is hot, but not bubbling, stirring occasionally.
Season with more salt and pepper if desired. Serve, topped with bacon, chives, and shredded cheddar cheese!

Full-fat sour cream is recommended since low-fat can curdle when heated.
This potato soup will be creamy but super thick! If you prefer a thicker soup, use all heavy cream instead of milk and cream. Keep in mind, leftovers will naturally thicken as the soup sits and cools.
For a thinner soup, use all whole milk but be careful not to boil the soup since whole milk can curdle at very high temperatures.
Yukon Gold potatoes are extra creamy and buttery. Can’t find Yukon Gold potatoes? You can use regular yellow potatoes instead.