Description
A creamy and comforting potato soup made with crispy bacon, tender gold potatoes, and a blend of savory ingredients. This ultimate potato soup recipe combines a rich, velvety texture with flavorful toppings like shredded cheddar cheese, chives, and sour cream for a perfect bowl any time.
Ingredients
Scale
Main Ingredients
- 6 strips bacon, cut into small pieces
- 3 tablespoons butter, unsalted or salted
- 1 medium yellow onion, chopped (about 1.5 cup/200g)
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour (42g)
- 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- 1 1/2 teaspoons salt
- 1 teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder
- 2/3 cup sour cream (160g)
Optional Toppings
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Additional bacon pieces
Instructions
- Cook Bacon: Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.
- Sauté Onions and Garlic: Add butter and chopped onion to the pot and cook over medium heat until onions are tender, about 3-5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Make Roux: Sprinkle the flour over the ingredients in the pot and stir until smooth, using a whisk if needed to combine evenly.
- Add Potatoes and Liquids: Add diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine everything thoroughly.
- Cook Potatoes: Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
- Puree Soup: Reduce heat to simmer. Remove approximately half of the soup (about 5 cups) to a blender (careful, soup is hot) and puree until smooth. Alternatively, use an immersion blender directly in the pot. Return the pureed soup to the pot.
- Finish Soup: Stir in sour cream and reserved bacon pieces. Allow soup to simmer gently for 15 minutes to blend flavors.
- Serve: Ladle soup into bowls and top with additional sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy your comforting potato soup!
Notes
- Start with less salt as the amount needed varies depending on the broth brand and type.
- If unfamiliar with ancho chili powder, begin with 1/4 teaspoon, then adjust to 1/2 teaspoon according to taste.
- For a fully creamy soup, puree all the soup in batches. Pureeing half keeps some potato chunks for texture.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
