When I was growing up, potato soup meant mom was having a rough day – it was her go-to comfort food that somehow became our family’s cure-all for everything from bad days to winter colds. Over the years, I’ve tweaked her recipe, adding little touches like cooking the onions in bacon fat and a surprise hint of chili powder that transforms this from just another potato soup into something people beg me to make.

What You’ll Need

The Backbone:

3-4 thick-cut bacon slices (splurge on the good stuff)
1 medium yellow onion, diced small
1½ teaspoons minced garlic (about 3 fresh cloves)
8 medium Yukon Gold potatoes, peeled and cubed
4 cups chicken stock (homemade is amazing, but boxed works too)
1 chicken bouillon cube (my secret weapon)
Salt and pepper

The Creamy Magic:

3 tablespoons unsalted butter
¼ cup all-purpose flour
1 cup full-fat sour cream (don’t even think about low-fat)
2 tablespoons fresh cilantro
½-1 teaspoon chili powder (trust me on this one)

Toppings Bar:

Extra crispy bacon bits
Sharp cheddar, freshly grated
Fresh cilantro leaves
Sliced green onions

Equipment You’ll Want

Large heavy pot or Dutch oven
Sharp knife for chopping
Potato peeler
Wooden spoon
Measuring cups and spoons
Ladle

The Game Plan

Bacon Business (15 mins)
- Dice bacon, cook until crispy
- Remove but save that glorious fat
- Cook onions in bacon fat until soft
- Add garlic just until fragrant
Building Flavor (30 mins)
- Add diced potatoes and stock
- Drop in bouillon cube
- Simmer until potatoes are tender
- Don’t let them get mushy!
The Creamy Finish (10 mins)
- Make quick roux with butter and flour
- Stir into soup gradually
- Add sour cream
- Season with salt, pepper, chili powder
- Heat through gently

Tricks I’ve Learned

Cut potatoes uniformly for even cooking
Let sour cream come to room temperature
Season at every step
Save some bacon for garnish
Don’t boil after adding sour cream

Common Questions Solved

“Soup too thick?”

Add warm stock, a little at a time.

“Can I freeze it?”

Yes, but add fresh toppings when serving.

“Make ahead?”

Gets even better overnight!

This soup isn’t just dinner – it’s a hug in a bowl. Perfect for those days when you need some extra comfort or when you want to show someone you care. The best part? It’s even better reheated the next day.

Pro tip: Make a double batch. Trust me, you’ll thank yourself later when you’re craving a bowl of comfort and it’s ready in your freezer!