How to Make Potato Soup

I recently came across Sam’s amazing creamy potato soup recipe from Sugar Spun Run on YouTube, and I had to share it with all you lovely home cooks! This isn’t just any ordinary potato soup – it’s become a real crowd-pleaser with tons of five-star reviews and even fan mail from people who’ve tried it.

Sam walks us through each step of making this comforting bowl of goodness, starting with crispy bacon that adds incredible flavor to every spoonful. She shows how building layers of taste with simple ingredients like butter, onions, and garlic creates something truly special. The secret is in the technique – blending half the soup for that perfect creamy texture while keeping some potato chunks for heartiness, plus her special touch of ancho chili powder that gives it a gentle smoky sweetness.

Key Takeaways

• Start by cooking bacon pieces until crispy, then use the flavorful grease as the base for building your soup
• Blend about half the finished soup to create the perfect creamy consistency while keeping some texture
• Ancho chili powder adds a special smoky-sweet flavor that makes this soup stand out from ordinary recipes

Key Ingredients for Rich Potato Soup

Bacon for Deep Flavor

Sam swears by using six strips of bacon cut into bite-sized pieces for this soup. The bacon does double duty here – it adds that smoky, salty flavor we all crave, plus leaves behind precious grease that becomes the flavor base.

She cooks the bacon in her trusty Dutch oven until it’s nice and crispy. Then she removes it to a paper towel-lined plate and saves it for later. The key is keeping that rendered bacon fat in the pot – don’t drain it! This becomes the foundation that makes everything taste so much better.

Mom tip: Cut your bacon while it’s still cold from the fridge. It’s much easier to slice cleanly that way.

Selecting Perfect Potatoes

Sam reaches for Yukon Gold potatoes every time she makes this soup. These beauties have the perfect creamy texture when cooked.

She usually peels her potatoes, though she mentions it’s really up to you. The important part is cutting them into pieces no bigger than one inch. This helps them cook evenly so you don’t end up with some mushy pieces and some hard chunks.

Potato Prep Tips
Cut pieces to 1 inch or smaller
Keep pieces similar in size
Peeling is optional

Dairy Components for Creaminess

This is where Sam really goes all out to create that luxurious, creamy texture we’re after. She uses a three-part dairy blend:

• Four cups of chicken broth as the base
• Two cups of whole milk for richness
• Two-thirds cup of heavy cream for extra indulgence

Later in the cooking process, she stirs in two-thirds cup of sour cream. This adds a subtle tang that balances all that richness perfectly.

The heavy cream is what she calls her secret to keeping things “moving in the right direction” – and trust me, it absolutely delivers on that promise.

Seasonings That Add Warmth

Sam keeps her spice blend simple but effective. She uses:

• One and a half teaspoons of salt
• One teaspoon of ground black pepper
• One-quarter teaspoon of ancho chili powder (her secret weapon!)

The ancho chili powder is what makes this soup special. It has a sweet, smoky flavor that’s much more interesting than regular chili powder. Sam starts with a quarter teaspoon, tastes, and adds more if needed.

If you can’t find ancho chili powder, regular chili powder works fine, but do try to hunt down the ancho version – it’s worth the extra effort.

The soup also gets flavor from three tablespoons of butter, one medium chopped onion, and three minced garlic cloves (about a heaping tablespoon). These aromatics cook together in that bacon grease until the onion turns translucent.

Getting Your Bacon Ready and Building Rich Flavor

Cooking and Setting Aside Your Bacon

Sam starts by cutting six strips of bacon into bite-sized pieces. She tosses them right into her large Dutch oven – no oil needed since bacon makes its own grease.

The bacon gets cooked over medium heat until it turns nice and crispy. This step is so important because it creates the flavor foundation for the whole soup.

Once the bacon is perfectly crispy, she removes it from the pot and places it on a paper towel-lined plate. Don’t throw away that bacon! You’ll add it back to the soup later for extra flavor and texture.

Mom tip: Cut your bacon while it’s still cold from the fridge – it’s much easier to handle and won’t stick to your knife as much.

Getting the Most from Your Bacon Fat

Here’s where the magic happens – Sam leaves all that beautiful bacon grease right in the pot. This golden fat is liquid flavor that will make your soup taste amazing.

She adds three tablespoons of butter to the bacon grease. Then in goes one chopped medium onion. The butter and bacon fat work together to cook the onion until it becomes soft and clear.

This takes about three to five minutes over medium heat. The onion should look translucent when it’s ready.

Next, she adds three minced garlic cloves (about one heaping tablespoon). The garlic only needs about 30 seconds to become fragrant. Make sure to stir it around with the butter and onions so it doesn’t burn.

Kitchen wisdom: That bacon grease is like grandmother’s secret ingredient – it adds a smoky, rich flavor that you just can’t get any other way. Don’t waste a drop of it!

Building the Soup Foundation

Cooking Onions and Garlic Until Fragrant

After removing that crispy bacon and setting it aside on a paper towel-lined plate, Sam keeps all that wonderful bacon grease right in the pot. No need to waste those golden drippings that are packed with flavor!

She adds three tablespoons of butter along with one medium chopped onion to the bacon grease. The combination creates the perfect cooking base for building layers of flavor.

Sam cooks the butter and onion together over medium heat. She waits until the onion becomes soft and translucent. This takes about 3 to 5 minutes of gentle cooking.

Next comes the garlic – three cloves that are finely minced. Sam mentions this equals about a heaping tablespoon of minced garlic. She adds it right into the pot with the cooked onions and butter.

The garlic only needs about 30 seconds of cooking time. Sam stirs it in well to make sure it gets fragrant but doesn’t burn.

Adding Flour for Thick and Creamy Results

Sam sprinkles 1/3 cup of all-purpose flour directly over the cooked vegetables in the pot. She uses her spoon to work the flour into the onion mixture.

The flour needs to be stirred in completely until the mixture becomes nice and smooth. Sam explains that this flour step creates the perfect creamy base for the soup.

Ingredient	Amount	Purpose
All-purpose flour	1/3 cup	Creates creamy soup base
Cooking time	1-2 minutes	Removes raw flour taste

She makes sure to stir constantly while the flour cooks with the vegetables. This prevents any lumps from forming and helps the flour blend smoothly with the butter and bacon grease.

This flour mixture becomes the foundation that will make the soup wonderfully thick and creamy. It works together with all the other ingredients to create that rich, satisfying texture everyone loves in potato soup.

Cooking and Seasoning the Potatoes

Getting the Potatoes Ready and Adding Them In

Sam likes to use Yukon Gold potatoes for this cozy soup recipe. She usually peels them, but that’s really just her personal choice – you can leave the skins on if your family prefers them that way.

The key is cutting those potatoes into pieces that are no bigger than one inch. This helps them cook nice and evenly. Nobody wants some potatoes mushy while others are still hard!

Here’s what makes this step so important:

• All potato pieces should be about the same size
• Smaller pieces cook faster and more evenly
• One-inch pieces are perfect for soup spoons

Once the potatoes are cut, she adds them right into the pot with the flour mixture. This is where the magic starts to happen!

Pouring in the Broth, Milk, and Cream

This is where Sam’s soup gets its amazing creamy texture. She doesn’t hold back on the good stuff here!

The liquid lineup:

• 4 cups chicken broth
• 2 cups whole milk
• 2/3 cup heavy cream

She pours all of these liquids right over the potatoes. That heavy cream is what makes this soup extra special – it’s the secret to getting that rich, restaurant-quality taste at home.

The mixture needs to come to a full boil first. Once it’s bubbling away, you’ll want to stir it now and then. The potatoes usually get tender when you poke them with a fork after about 10 minutes of boiling.

After the potatoes are tender, Sam turns the heat down to a gentle simmer. The soup cooks this way for about 30 minutes, which gives all those flavors time to get acquainted.

Adding Special Flavor with Spices

Sam adds her spices right when she pours in the liquids. This timing lets everything blend together perfectly while the soup simmers.

Her spice mix includes:

• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1/4 teaspoon ancho chili powder (her secret weapon!)

That ancho chili powder is what makes this soup stand out from all the rest. It has a sweet, smoky flavor that’s not too spicy for kids. If you can’t find ancho chili powder at your store, regular chili powder works fine too.

Sam likes to start with just 1/4 teaspoon of the chili powder, then taste the soup later. You can always add another 1/4 teaspoon if your family likes a little more flavor. It’s easier to add more than to take it out!

The spices get stirred in with everything else and simmer away, making the whole kitchen smell amazing.

Getting That Perfect Creamy Texture

The real magic happens when you turn this hearty soup into something wonderfully smooth and creamy. Sam shows us exactly how to get that restaurant-quality texture right at home.

Working with Blending Tools

An immersion blender is truly a mom’s best friend for this step. Sam uses hers to puree about half the soup right in the pot. She just eyeballs it – no need to be too precise here.

The beauty of an immersion blender is that you can control exactly how much you blend. You want some potato chunks left for texture, but enough blended to create that rich, creamy base.

If you don’t have an immersion blender, don’t worry! A regular blender works just fine. Here’s what to do:

• Carefully ladle about half the hot soup into your blender
• Puree it until smooth
• Pour it back into the pot with the remaining chunky soup

Just be extra careful with hot liquids in the blender – maybe let it cool for a few minutes first.

Getting the Smoothness Just Right

The key is not to blend everything. Sam keeps about half the soup chunky for the perfect balance of textures.

Start blending in short bursts. You can always blend more, but you can’t go back once everything is smooth.

Here are some helpful tips:

• Taste as you go – the texture should feel creamy but still have some potato pieces
• Don’t over-blend – you want it creamy, not completely smooth like baby food
• Stir well after blending to make sure everything combines nicely

The flour mixture you stirred in earlier helps create that smooth, thick base. Combined with the blended potatoes, it gives you that perfect creamy consistency without being too heavy.

Once you’ve got the texture just right, that’s when you stir in the sour cream and reserved bacon. The soup will simmer for 15 more minutes, which helps everything meld together beautifully.

Adding the Creamy Magic

Folding in the Sour Cream

Now comes the moment that makes this soup extra special! Sam stirs in 2/3 cup of sour cream to create that dreamy, velvety texture we all crave.

The sour cream adds just the right tangy richness. It’s like wrapping your taste buds in a cozy blanket! Make sure to stir it in gently so everything combines nicely.

Pro tip: If you only have regular sour cream on hand, that works perfectly. Greek yogurt can work in a pinch too, though the flavor will be a bit different.

Adding Back the Crispy Bacon

Remember that gorgeous bacon from the beginning? Time to bring it back home! Sam adds all those crispy, golden pieces right back into the pot.

This bacon has been waiting patiently on its paper towel-lined plate. Now it gets to join the party and share all that smoky, salty goodness with every spoonful.

The bacon pieces will:

• Add wonderful texture
• Give bursts of savory flavor
• Make everyone at the dinner table smile

Allowing the Flavors to Blend

The final step requires just a little patience. Sam lets the soup simmer for 15 minutes before serving. This gives all those beautiful flavors time to get acquainted.

During this time, the sour cream settles in perfectly. The bacon shares its smokiness throughout. All the seasonings have their moment to shine.

It’s like letting old friends catch up over coffee. Everything just tastes better when it has time to mingle!

While you wait, this is the perfect time to set the table or warm up some crusty bread for dipping.

How to Serve and Garnish Your Soup

Adding Cheese and Fresh Chives

Sam loves to suggest some wonderful finishing touches that make this comforting soup even more special. Cheddar cheese makes a perfect topping choice. The creamy, melted cheese adds richness that pairs beautifully with the potato base.

Fresh chives bring a lovely pop of color and mild onion flavor. They add just the right amount of freshness to balance out all that creamy goodness.

You can sprinkle these toppings right on top of each bowl before serving. The warm soup will gently melt the cheese and soften the chives perfectly.

Ideas for Extra Coziness and Family Appeal

Sam recommends several other toppings that families absolutely love. Extra bacon pieces are always a hit with kids and adults alike. The crispy texture and smoky flavor make every spoonful even more satisfying.

Additional sour cream creates an extra tangy richness. A dollop on top makes the soup look restaurant-worthy too.

Here are some serving combinations that work wonderfully:

• Classic combo: Shredded cheddar + fresh chives + extra bacon
• Tangy option: Extra sour cream + chives
• Kid-friendly: Just cheese and bacon bits
• Simple perfection: The soup tastes amazing all by itself

The beauty of this recipe is its flexibility. Some family members might want all the toppings while others prefer it plain. Set up a little topping station and let everyone customize their own bowl.

Final Thoughts and Kitchen Hugs

Sam’s creamy potato soup recipe has truly won hearts across the internet. This beloved recipe earned countless five-star reviews and even fan mail from home cooks everywhere. The secret lies in cooking bacon first to create a flavorful base, then building layers of comfort with butter, onions, and garlic.

Key ingredients that make this soup special:

• 6 strips of bacon, cut into bite-sized pieces
• 3 tablespoons butter
• 1 medium chopped onion
• 3 cloves minced garlic
• 1/3 cup all-purpose flour
• Yukon Gold potatoes (peeled and diced)
• 4 cups chicken broth
• 2 cups whole milk
• 2/3 cup heavy cream

The magic happens when Sam purees half the soup with an immersion blender. This creates that perfect creamy texture while keeping some chunky potato pieces for wonderful bite. The final touch comes from stirring in sour cream and the reserved crispy bacon.

Perfect toppings for busy families:

• Extra crispy bacon bits
• Shredded cheddar cheese
• A dollop of sour cream
• Fresh chopped chives

Sam’s secret weapon is ancho chili powder instead of regular chili powder. It adds a sweet, smoky flavor that makes this soup stand out from ordinary potato soups. Start with 1/4 teaspoon and taste before adding more.

The whole process takes patience but rewards you with pure comfort. After everything comes together, the soup needs to simmer for 15 minutes before serving. This allows all those beautiful flavors to meld into something truly special.

This recipe proves that simple ingredients can create extraordinary meals when combined with love and proper technique.

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