Soups & Stews
America’s Test Kitchen potato soup delivers the ultra-smooth, velvety texture that makes this classic comfort dish truly exceptional—no lumps in sight. After testing countless variations, we’ve perfected a method that transforms starchy potatoes into a silky, rich broth with a perfectly balanced seasoning profile.
The secret lies in precise technique: blending the cooked potatoes until flawlessly smooth while maintaining a creamy consistency without heavy cream.
What sets this recipe apart is its fail-safe approach to texture and flavor. We use a combination of Yukon Gold and russet potatoes for the ideal starch-to-moisture ratio, and a simple roux made with butter and flour creates a velvety base that binds the soup effortlessly.
The result? A soup that’s rich yet light, with just the right amount of saltiness from bacon and depth from roasted garlic—all while avoiding the common pitfalls of gummy or lumpy textures.
By the time you finish simmering, you’ll have a restaurant-quality potato soup that’s creamy, aromatic, and packed with savory flavor. The bacon adds a smoky depth, while the roasted garlic infuses warmth without overpowering.
This isn’t just soup—it’s a textural masterpiece that turns an ordinary weeknight into something special. Ready to make it? Here’s exactly how.
For those who love customization, we’ve included optional variations like adding a touch of roasted garlic or extra bacon, but the core method remains foolproof and consistent.
Whether you’re serving a family dinner or meal prepping for the week, this recipe delivers professional results every time—just like America’s Test Kitchen would approve.
Ingredients for america's test kitchen potato soup
Sixteen ingredients transform into America's Test Kitchen's signature ultra-smooth potato soup—no blender required.
| Ingredient | Amount | Notes |
|---|---|---|
| Yukon Gold Potatoes 🥔 | 2 ½ lb | Peeled, cut into 1-inch cubes |
| Russet Potatoes 🥔 | 1 ½ lb | Peeled, cut into 1-inch cubes |
| Unsalted Butter 🧈 | ½ cup | Cold, cubed for roux |
| All-Purpose Flour 🌾 | ½ cup | For velvety roux base |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Chicken Broth 💧 | 6 cups | Low-sodium preferred |
| Thick-Cut Bacon 🥓 | 8 oz | Cooked until crispy |
| Garlic Cloves 🧄 | 4 whole | Roasted for depth |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🥬 | 2 whole | Diced, with leaves |
| Carrot 🥕 | 1 whole | Peeled, diced |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh |
| Bay Leaf 🍃 | 2 whole | For subtle aroma |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For balanced seasoning |
The potato blend is non-negotiable here. Yukon Golds provide that buttery texture, while russets add the starch needed for that signature velvety mouthfeel. Grab them at Whole Foods or your local grocery's produce section—just make sure they're firm and free of sprouts. For the bacon, thick-cut is key—it crisps up beautifully and adds that smoky depth. Cook it separately until it's golden-brown and crispy; don't skip this step. The garlic? Roast it whole in the oven with a drizzle of olive oil until caramelized—Costco's bulk garlic is perfect for this. Fresh thyme from the Trader Joe's freezer section works great if you're short on time.
No Yukon Golds? Red potatoes in a pinch, but they'll be slightly less creamy. Substituting the heavy cream? Full-fat coconut milk works surprisingly well, though it'll have a different flavor profile. Running low on bacon? Smoked paprika at half the amount mimics that smoky depth. The chicken broth can be homemade or store-bought—just make sure it's low-sodium. For the vegetables, frozen diced onions and carrots save time without sacrificing flavor. And if you're missing thyme, dried oregano at one-third the amount gets you close. The bay leaves? Don't skip them—they add subtle earthiness that rounds out the flavor.
This soup tastes even better the next day, so make a double batch if you can. Store in airtight containers in the fridge for up to 5 days, or freeze portions for 3 months. For reheating, warm gently on the stove with a splash of broth or water to restore that silky texture. The roux keeps for 1 week in the fridge if you want to prep ahead—just store it in an airtight container. And if you're meal prepping, freeze the soup in individual portions for easy lunches. Trust me, the first spoonful after reheating is worth the effort.
Why You'll Love This Recipe
- Here’s what sold me: the roux (butter + flour) thickens the broth just right, then heavy cream adds richness without tasting heavy. That crispy edge on the potatoes? Chef’s kiss—thanks to the butter’s caramelization.
- One-Pot Magic: I swear by this recipe because it’s actually one-pot—no chopping boards, no extra pans. Just peel, dice, and dump. The Yukon Golds and Russets break down into that dreamy, velvety texture without a single strainer in sight.
- Creamy Without Cloying: Here’s what sold me: the roux (butter + flour) thickens the broth just right, then heavy cream adds richness without tasting heavy. That crispy edge on the potatoes? Chef’s kiss—thanks to the butter’s caramelization.
- Weeknight & Holiday: Between us, this soup is my lazy Sunday brunch and my Thanksgiving side. Add bacon for weeknights, a sprinkle of chives for guests—it adapts without effort. (Yes, even on a Tuesday night.)
Step-by-step instructions for america's Test Kitchen potato soup recipe
Here's the foolproof method for silky-smooth potato soup with zero lumps and maximum flavor.
Cook the Bacon and Build the Roux
In a large Dutch oven, cook the 8 oz thick-cut bacon over medium heat until crispy, about 12-15 minutes. Use a slotted spoon to transfer the bacon to paper towels, leaving the rendered fat in the pot. This bacon fat is liquid gold for flavor.
Reduce the heat to medium-low and add the 0.5 cup unsalted butter to the bacon fat. Let it melt completely, then whisk in the 0.5 cup all-purpose flour to form a roux. Cook for 3-4 minutes, stirring constantly, until the mixture turns a light golden brown color. This roux will create the velvety base that prevents lumps in the soup.
Sauté the Aromatics and Add Potatoes
Add the 1 whole yellow onion, 2 whole celery stalks, 1 whole carrot (all diced), and 4 whole garlic cloves (minced) to the roux. Cook for 5-6 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant. You'll see the mixture darken slightly—this deepens the flavor profile.
Add the 2.5 lb yukon gold potatoes and 1.5 lb russet potatoes (both cut into 1-inch cubes) to the pot. Pour in the 6 cups chicken broth and bring to a gentle boil. Reduce heat to medium-low and let the potatoes simmer for 15-20 minutes, until they're fork-tender but not falling apart. This gentle cooking ensures the potatoes break down smoothly for that signature creamy texture.
Finish with Cream and Seasonings
Once the potatoes are tender, stir in the 1 cup heavy cream, 1 tsp dried thyme, 2 whole bay leaves, 1.5 tsp diamond crystal kosher salt, and 0.5 tsp freshly ground black pepper. Simmer for an additional 5 minutes to let the flavors meld together. The cream will create that luxurious, velvety finish while the seasonings enhance the natural sweetness of the potatoes.
Remove the 2 whole bay leaves before serving. Taste and adjust the seasoning if needed—potatoes can vary in natural sweetness. The soup should be rich, smooth, and perfectly balanced between the creamy texture and savory flavors. Serve immediately with crispy bacon on top for that restaurant-quality touch.
Pro Tips For Making America'S Test Kitchen Potato Soup
- Cook Potatoes Separately: Yukon Golds and Russets break down at different rates—chop the Yukons into ½-inch cubes and simmer them alone for 10 minutes first. Then add the Russets (cut into ¾-inch chunks) to avoid a gluey, uneven texture. I learned this the hard way when my soup turned into a sad, watery mash.
- Melt Butter Slowly: When making the roux, melt the butter over medium heat before adding flour—this prevents burning. If you rush it (like I did that one time), you’ll taste bitter notes no amount of cream can fix. Keep the heat steady and stir like you mean it.
- Whisk in Cream Gradually: Don’t pour the heavy cream all at once—temper it by whisking in ½ cup at a time while the roux simmers. This keeps the soup silky instead of curdling like a science experiment gone wrong. Patience here makes the difference between creamy perfection and a sad, lumpy mess.
- Reserve Starch Water: Save the potato cooking water (about 1 cup) and stir it into the finished soup—it thickens naturally without extra flour. I was skeptical until I tried it; now I skip the roux shortcut entirely if I’m in a hurry. Just strain it first to avoid grit.
Regional styles of this dish
New England Creamy Classic
In the Northeast, potato soup often takes center stage during chilly months, and this version leans into the region’s love for hearty, comforting flavors. The key difference?
Swap the bacon for thinly sliced salt pork (about 6 oz) and add a splash of 1 cup whole milk instead of heavy cream. This keeps the soup rich but slightly lighter, with a subtle porky depth that’s nostalgic for many New Englanders. 🥔
Southern Smoky Twist
Southern cooks elevate this soup with smoked sausage—I recommend Andouille or kielbasa (about ½ lb) cooked until crispy. Replace the bacon entirely and add ½ cup smoked paprika to the roux for a deep, smoky aroma.
A dash of hot sauce (like Crystal or Tabasco) at the end gives it that signature Southern kick. Serve with crusty cornbread for the ultimate Southern meal.
Midwest Rustic Potato
The Midwest version keeps it simple but hearty, focusing on local ingredients and a thicker consistency. Use red potatoes (about 4 lbs) instead of Yukon Golds and reduce the broth by 1 cup for a denser texture.
Add ½ cup diced ham (leftover holiday ham works perfectly) and a pinch of nutmeg (about ¼ tsp) for warmth. This version is often served with buttered dinner rolls and a side of green beans.
Pacific Northwest Fresh Take
Out West, they love to incorporate fresh, local produce into their soups. Swap the bacon for crispy pancetta (about 6 oz) and add ½ cup diced leeks (white and light green parts only) to the sautéed vegetables.
Finish with a drizzle of 1 tbsp crème fraîche and a sprinkle of fresh chives for a bright, herby note. The Pacific Northwest also favors a lighter broth—use ½ cup vegetable broth mixed with the chicken broth to keep it clean and fresh.
Texas-Style Spicy Kick
Texans take their potato soup with bold flavors and heat. Start by cooking ½ lb chorizo (mild or spicy) instead of bacon, then add 1 diced jalapeño (seeds removed) to the sautéed vegetables. Stir in 1 tbsp cumin and 1 tsp smoked salt to the roux for depth.
Top each serving with crumbled queso fresco and a squeeze of lime for a zesty, spicy twist that’s pure Texas comfort food. 🌶️
Appalachian Mountain Style
In the Appalachian Mountains, potato soup is often a one-pot meal with extra heartiness. Add ½ cup diced smoked turkey leg (or ham hock) to the pot with the potatoes and simmer it in.
Stir in 1 cup buttermilk at the end for tanginess and finish with shredded cheddar cheese (about ½ cup) melted on top. This version is thick, rich, and perfect for cold mountain nights.
Nutrition facts
Frequently asked questions
Why does this recipe use both Yukon Gold and russet potatoes?
The combination creates the perfect texture: Yukon Golds provide that buttery creaminess while russets add the starch needed for that signature velvety mouthfeel. This balance ensures a rich, smooth soup without needing extra thickeners.
Can I make this soup without a blender?
The recipe's secret lies in the roux and proper cooking technique. Simmering the potatoes until fork-tender and stirring frequently creates a naturally smooth texture. The heavy cream and roux bind everything together beautifully without blending.
How do I prevent lumps in my potato soup?
First, cut potatoes into even 1-inch cubes and simmer them gently until fork-tender. The roux (butter + flour) acts as a natural thickener that prevents lumps. Never boil vigorously after adding potatoes—keep heat at medium-low and stir occasionally.
Can I substitute the heavy cream for something lighter?
You can use full-fat coconut milk (1 cup) for a dairy-free option, though the flavor will differ slightly. For a lighter texture, try ½ cup Greek yogurt or sour cream at the end, but the soup will be slightly tangier. The heavy cream adds that signature luxurious richness.
How long can I store this soup in the fridge?
This soup tastes even better the next day! Store in airtight containers for up to 5 days in the fridge. For freezing, portion into containers and keep for 3 months. Reheat gently on the stove with a splash of broth to restore that silky texture.