1 Amazing Potato Soup (Creamy & Cozy)

If you’re anything like me, there’s just nothing better on a cold day than hunkering down with a massive bowl of something warm. I mean, real, true comfort food that wraps you up like your favorite old blanket. That’s exactly what this Potato Soup (Creamy & Cozy) delivers! It’s simple, you make it all in one pot—yes, one pot!—and it tastes like everything good about a Sunday dinner.

I still remember the first time I made potato soup. I’d just moved into my first apartment, and unpacking boxes in the chilly autumn air made me realize I needed to create a warm haven fast. I dug through my small pantry, found some lonely potatoes, an onion, and that last bit of cream. As the soup simmered, the rich, steamy aroma filled up my tiny kitchen, and honestly, it felt like a warm hug! Sitting down to that creamy bowl was total bliss. It instantly took me back to all those chilly nights spent with family.

Ever since that first cozy night, this potato soup has been my absolute go-to whenever I need a little sunshine in a bowl. Trust me when I say this recipe is pure magic!

Why This Potato Soup (Creamy & Cozy) is Your Next Family Favorite

You might think making a soup this rich and delicious takes hours, but guess what? This recipe is a true champion because it’s a fantastic one pot meal. That means less scrubbing later, which we all love!

It hits all the cozy notes you want:

• It has that unbelievably creamy soup texture—smooth, comforting, and totally satisfying.
• It’s built to be a family favorite; it pleases everyone from my picky niece to my hungry uncle.
• It’s the ultimate cozy dinner solution when the weather turns chilly and you just need warmth.

Seriously, this is the kind of meal that makes you want to put on fuzzy socks and forget the outside world for a bit. You can find more ideas for wonderful weeknight dinners here: perfect dinner ideas.

Essential Ingredients for Perfect Potato Soup (Creamy & Cozy)

Okay, getting the right ingredients is half the battle when you’re aiming for that perfect, velvety texture. Don’t stress too much, though, because this is still a super simple list. The secret to why this Potato Soup (Creamy & Cozy) shines is using the right kind of potato and making sure we don’t skip the little extras that kick up the flavor! Remember, we’re building layers here, even in a one-pot wonder.

I’ve broken down exactly what you need below. Pay close attention to my notes—that’s where the magic happens in development!

For the Soup Base

These are the essentials that go into the pot to create the body and richness of our creamy soup.

• 6 strips of bacon, cut into small pieces—we need that rendered fat for flavor!
• 3 Tablespoons butter, unsalted or salted will work fine.
• 1 medium yellow onion, chopped (that’s about 1.5 cup or 200g for you precise ones).
• 3 large garlic cloves, minced—don’t skimp on the garlic!
• 1/3 cup all-purpose flour (about 42g)—this is what gives us that lovely thickness.
• 2.5 lbs of gold potatoes, peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me or 1.15kg—gold potatoes are the best here, trust me!).
• 4 cups chicken broth (945ml).
• 2 cups milk (475ml).
• 2/3 cup heavy cream (155ml)—this really boosts the creamy factor.
• 1.5 teaspoon salt—always start here, you can adjust later!
• 1 teaspoon ground pepper.
• 1/4 – 1/2 teaspoon ancho chili powder—start small with ¼ tsp, it adds depth, not necessarily heat.
• 2/3 cup sour cream (160g)—this gets mixed in at the end for tang and extra creaminess.

For Topping (Optional Garnishes)

These toppings take your bowl from great to absolutely glorious. Use whatever you love!

• Shredded cheddar cheese
• Chives
• Additional sour cream
• Additional bacon (because is bacon ever optional?)

Step-by-Step Instructions for Your Potato Soup (Creamy & Cozy)

This recipe proves you don’t need fancy equipment or five hours on a Sunday afternoon to create something incredible. Everything happens right in that one pot, which keeps cleanup a breeze! Just follow my lead, and you’ll have that dreamy, creamy potato soup ready in about an hour total.

Building Flavor and Cooking Potatoes

First things first, we need that beautiful bacon flavor base. Pop your bacon pieces into your Dutch oven over medium heat and cook until they are nice and crispy. Scoop those bacon bits out—save ’em for topping later!—but leave all that yummy rendered fat behind. Don’t waste any of that liquid gold!

Next, toss in the butter and the chopped onion right into the bacon drippings. Sauté those until they look tender, which usually takes about five minutes. Then, bam! In goes the minced garlic—but watch it closely, you only want about 30 seconds, or it burns fast.

Now we build the roux, which thickens things up! Sprinkle in your flour and stir it constantly until it mixes smoothly with the fat. Once it looks like a thick paste, start pouring in the chicken broth, milk, and heavy cream. Whisk that up so there are no flour lumps. Finally, toss in the potatoes, salt, pepper, and that chili powder. Bring the whole pot to a boil, then drop the heat and let it simmer until those potatoes are perfectly tender when you stab them with a fork—that usually takes about ten minutes of bubbling.

Achieving the Perfect Creamy Soup Texture

This is where we turn a chunky stew into that luxurious, creamy soup everyone dreams about. You have two main options here, depending on how chunky you like your comfort food. I usually like a little bite left, so I only blend about half!

Carefully take half of the hot soup mixture and transfer it to a blender. You have to do this in batches if your blender isn’t huge! Seal the lid tightly—and I mean tightly—but also leave a tiny bit of the vent plug open and cover it with a folded kitchen towel. Why? Because hot liquids expand! You don’t want soup exploding everywhere! Blend that batch until it’s silky smooth, then pour it straight back into the pot with the untouched, chunkier half. If you prefer it completely smooth, well, you know what to do—blend it all until it sings!

Finishing Touches and Simmer Time

Once your texture is perfect, it’s time to finish the richness. Stir in that sour cream—it adds the most wonderful little tang that brightens up the whole soup! Then, fold in those reserved crispy bacon pieces we set aside earlier.

The recipe needs one last crucial step to truly become a magnificent cozy dinner: simmering. Let the whole pot gentle simmer for a solid 15 minutes now. This allows all those flavors—the bacon, the onion, the herbs—to really meld together into that final, perfect bite. Once that’s done? Ladle it out and pile those optional toppings on top!

If you’re curious about thickening techniques in general, even for gluten-free recipes, check out this guide on making a perfect roux: how to make perfect gluten-free roux. And hey, if you need some other great soup inspiration, my friend at Sugar Spun Run has an amazing recipe you can check out too: creamy potato soup recipe.

Tips for Success Making Potato Soup (Creamy & Cozy)

Listen, even though this is a super simple one pot recipe, a few little chef secrets can take it from ‘good’ to ‘I need the recipe right now!’ These are the tricks I learned over years of making this go-to cozy dinner.

You want that perfect texture every time? Here are my top non-negotiables for the best Potato Soup (Creamy & Cozy).

Use the Right Potatoes, Always. I know I said gold potatoes, but let me repeat this: Don’t substitute with Russets if you can help it! Russets break down way too quickly when you boil them; they turn mushy instead of creamy. Gold potatoes hold their shape just enough during boiling and then blend into that perfect silken texture. It makes a huge difference in the final look of your creamy soup.

Season in Stages, Especially the Salt. You see I told you to start with 1.5 teaspoons of salt, right? That’s because the potatoes absorb a lot of it, but you also have bacon fat, broth, and sour cream going in. After you’ve simmered the potatoes and are ready to blend, taste it! If it tastes flat, add more salt a quarter teaspoon at a time until it pops. Don’t add all your salt at the beginning, or you risk making it too salty once everything reduces.

Control the Chili Powder Carefully. Ancho chili powder gives this soup a wonderful, smoky warmth that makes people ask what your secret ingredient is. However, if you dump the whole half-teaspoon in right at the start, it might overpower the mild potato flavor. Better to start with a small pinch (¼ tsp) with the first seasonings, then taste again right before the final 15-minute simmer. If you want more personality, add the rest then; that way, the chili flavor stays bright.

Don’t Overcook After Adding Cream/Sour Cream. The moment you stir in the heavy cream and especially the sour cream, you need to step back from hard boiling. Cream and sour cream can sometimes “break” or curdle if they boil too aggressively. Just let the soup reach a gentle, low simmer during that final 15 minutes to meld the flavors beautifully without compromising that gorgeous smooth texture.

Ingredient Notes and Substitutions for Your Creamy Soup

This recipe here, this Potato Soup (Creamy & Cozy), really sings when you stick to the plan, but I know sometimes we’re improvising with what we have in the fridge! Let’s talk substitutions, especially around the starch and the dairy, because they are key to keeping this a true creamy soup.

The potatoes are the most important thing. I’ve already stressed this, but if you absolutely cannot find gold potatoes, Yukon Golds are the next best thing because they have a similar waxy texture that holds up. Russets are a no-go for me if you want that luxurious mouthfeel; they just dissolve too much.

Now, about the thickener. I use flour because it’s simple, classic, and creates a beautiful, almost velvety texture when whisked into the hot bacon fat and butter—it’s basically a quick roux, which you can learn more about for gluten-free versions here if needed: how to make perfect gluten-free roux. If you need a non-flour option for thickening, you could try a cornstarch slurry made with cold water whisked in at the very end, but you’ll need less of it—maybe just 2 tablespoons of cornstarch mixed with 4 tablespoons of cold water stirred in right before the final simmer. It thickens faster, so watch carefully!

For the dairy, the heavy cream is non-negotiable for that rich finish but if you’re making a lighter version, you can swap some of the heavy cream for an equal amount of whole milk, though it won’t be quite as decadent. Never substitute the final sour cream addition, though; that tang is what cuts through the richness and makes the overall flavor of this cozy dinner pop!

And if you need to make this vegetarian? Easy peasy! Skip the bacon entirely and use 3 tablespoons of good olive oil or extra butter to sauté your onions. Then, swap the chicken broth out for the best quality vegetable broth you can find. It’s still a stunning, creamy soup experience without the meat!

Serving Suggestions for Your Cozy Dinner

Now that you’ve got this beautiful, steaming bowl of Potato Soup (Creamy & Cozy) in front of you, you need things to go with it, right? A soup this hearty doesn’t always need a whole side dish, but I love adding something with a little crunch or something that feels just as comforting.

The toppings we already listed—cheese, chives, extra bacon—are fantastic, but let’s think bigger for a proper, satisfying cozy dinner experience. This soup is so rich that you want something light or something that dips well!

My absolute favorite pairing, which keeps the cleanup minimal because it’s a one pot affair anyway, is crusty bread. Seriously! You need something sturdy to scoop up every last bit of that creamy broth. A baguette sliced thick and lightly toasted with a smear of garlic butter? Heaven.

If you’re looking to turn this into a full-blown meal, a fresh, slightly acidic salad works wonders to cut through the richness of the potato soup. Think simple: mixed greens with a sharp vinaigrette dressing—maybe a little Dijon mustard mixed in there. It gives your palate a nice break between spoonfuls of that rich, creamy soup.

For those nights when you want zero fuss but still need more substance, I’ve put together some fantastic recipes for easy cleanup. This potato soup pairs brilliantly with any one-pan dinner ideas that don’t involve a sink full of dishes. Think a perfectly roasted chicken breast or some simple baked veggie sticks. It keeps the focus on that amazing, comforting soup without creating a mountain of pots and pans!

Honestly though, sometimes I just eat two bowls of the soup and call it a successful evening. Who needs sides when the main event is this perfect?

Storage and Reheating Instructions for Leftover Potato Soup (Creamy & Cozy)

The best part about making a big pot of Potato Soup (Creamy & Cozy)? You have leftovers for lunch the next day! I always make a double batch just for this reason. This soup is fantastic the next day, but you do need to treat it a little gently so you don’t ruin that beautiful, creamy texture we worked so hard to achieve.

We used a roux and dairy products, so we need to be careful how we bring that luxuriousness back to life when reheating.

Proper Cooling and Storage

First things first: you have to cool this soup down properly before it goes anywhere near the fridge. If you plop a giant pot of hot soup straight into the refrigerator, it takes forever to chill, which isn’t safe for the food—and it makes your fridge work overtime! Take the soup off the heat and let it sit on the counter uncovered for about an hour until it’s just barely warm to the touch. Once it’s not scalding hot, transfer the leftovers into shallow, airtight containers. Using shallow containers helps the soup cool faster and more evenly!

This creamy soup will keep beautifully in the refrigerator for about 3 to 4 days. I find that days two and three are actually the tastiest because the flavors have had more time to mingle and deepen. Just make sure you keep those topping components separate! Don’t store the bacon or the cheese mixed in, or they’ll get soggy and weird.

Reheating to Maintain Creaminess

When you’re ready to enjoy that second helping of your cozy dinner, forget the microwave for the best results! Microwaving creamy soups often heats unevenly and can sometimes cause the dairy bases—especially the sour cream we added—to separate or look a little grainy. We want smooth, not separated!

The best way to reheat this Potato Soup (Creamy & Cozy) is slowly on the stovetop. Transfer the desired amount into a small saucepan over medium-low heat. Stir it frequently, maybe every minute or so, making sure the bottom doesn’t scorch. Since it’s thick, it likes to stick down there if you leave it alone!

If the soup seems too thick after reheating (It often thickens overnight as the starches totally set), you can easily thin it out! Just whisk in a splash of milk or chicken broth until you reach your preferred consistency. Bring it up slowly to a gentle simmer—again, no hard boiling!—and once it’s piping hot, it’s ready for fresh toppings and a second dose of comfort.

Frequently Asked Questions About Potato Soup

I know you might have a few questions bubbling up about making the perfect Potato Soup (Creamy & Cozy). It’s always better to ask before you start stirring! I’ve gathered the most common things people wonder about when they decide to tackle this classic comfort food. Most of these are about texture or customization, which I totally get!

Can I make this Potato Soup (Creamy & Cozy) vegetarian?

Oh, absolutely! This is a super easy swap. Since the bacon is mainly for flavor and fat, just skip those 6 strips. Instead, start by melting the 3 tablespoons of butter in your pot. If you want a little smoky depth back, add about half a teaspoon of liquid smoke along with your onions and garlic. Then, you just need to replace the chicken broth with an equal amount of good quality vegetable broth. Everything else—the potatoes, the cream, the sour cream—stays exactly the same, and you still end up with a fantastic, rich creamy soup!

How thick should my finished Potato Soup actually be?

That is the age-old question when dealing with starch-based soups! Since this is a blend of pureed soup and chunkier pieces, you control the final thickness. If you followed my instructions and blended about half of it, you should have a texture that coats the back of a spoon beautifully. If you want it thicker—maybe almost like a chowder—you can easily increase the flour when making the roux up to 1/2 cup, or better yet, after you’ve pureed the soup, whisk in 1 to 2 additional tablespoons of cornstarch mixed with a little cold milk until you hit that perfect coating consistency. Thickness is a personal preference, so aim for what makes you happiest!

Is it truly necessary to use gold potatoes, or can I use Russets?

I really caution against using Russets for this specific recipe if you want that lovely creamy soup outcome. Russets are very starchy; they start to fall apart too easily when boiled, which can sometimes lead to a gummy texture rather than a smooth, velvety one, especially when you’re aiming for a one pot result. Gold potatoes (or Yukon Golds) have a lower starch content and hold their structure better while cooking tender. They blend smoothly without getting gluey. It’s one of those little details that just makes this soup taste exactly like the cozy treat it’s supposed to be!

I’m looking for more recipe ideas, where should I look?

I share tons of simple, satisfying meals over on my main recipe index page. If you loved the simplicity of this one, you might find other great ones that fit into your routine. Check out everything I’ve posted here: simple dinner recipes to expand your repertoire!

Estimated Nutritional Data for Potato Soup (Creamy & Cozy)

I always feel a little better putting this next section in because, let’s be honest, when you’re diving bowl-first into something this rich—a big hug in a bowl—you want to have a rough idea of what you’re eating! This is my recipe for Potato Soup (Creamy & Cozy), and like any home-cooked meal, the exact numbers can swing a little based on how much cheese you pile on top or the brand differences in your broth or cream.

These figures below are calculated based on the ingredients listed for one of the 6 suggested servings, without piling on any of those optional toppings. Consider this your best guess, not a strict medical analysis!

For a hearty serving of this wonderful creamy soup, here is what the estimate looks like:

• Calories: 521
• Total Fat: 32g (Saturated Fat: 17g)
• Carbohydrates: 47g (Fiber: 5g, Sugar: 7g)
• Protein: 12g
• Cholesterol: 87mg
• Sodium: 1326mg
• Potassium: 1176mg

As you can see, it packs a punch in terms of flavor and satiety—that’s what makes it such a great cozy dinner! It does have a bit of salt, which is common in soups using broth and bacon, so if you’re sensitive to sodium, remember to go light on the added salt when you first season it.

Also, look at that Vitamin C coming in at 50mg—that’s from the potatoes! They really are nutritional powerhouses hiding in plain sight. Enjoy this homemade classic guilt-free!

Share Your Experience Making This Comfort Food

Well, we made it to the end! I truly hope you pull out your biggest, favorite soup mug and curl up with a steaming bowl of this Potato Soup (Creamy & Cozy) very soon. There’s just something special about a homemade, rich soup that hits the spot when you need a little warmth.

This recipe is such a cherished part of my cooking history now—remember that first chilly night in my apartment? Making this soup always takes me right back to that moment of turning a cold, empty space into a cozy home. I really want to hear what you think of it!

When you make this cozy dinner, please don’t be shy! Come back right here and tell me about it. Did you get the perfect creamy texture? Did you load it up with extra cheddar cheese or stick with just the chives?

I absolutely love seeing your results! Leave a rating using the stars below—it really helps other home cooks know this recipe is a winner. And if you snapped a photo while serving up your creamy soup, tag me on social media so I can admire your handiwork!

If you have any burning questions while you’re cooking or notes you want to pass along to us fellow bakers, shoot over a message through my contact page here: Contact page. Happy cooking, and never stop finding warmth in your kitchen!