Description
This Ultimate Potato Soup recipe is a creamy, comforting dish featuring crispy bacon, tender potatoes, and a flavorful blend of spices. Made with gold potatoes, chicken broth, milk, and cream, it's perfect for a cozy meal topped with cheddar cheese, chives, and additional bacon.
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
- ⅓ cup all-purpose flour (42g)
- 2 ½ 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)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder
- ⅔ cup sour cream (160g)
Toppings (Optional)
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Additional bacon
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 Onion and Butter: Add butter and chopped onion to the pot and cook over medium heat until onions are tender, about 3 to 5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add Flour: Sprinkle the flour over the ingredients in the pot and stir until smooth, using a whisk if needed to avoid lumps.
- Add Liquids and Potatoes: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
- Cook Potatoes: Bring the mixture to a boil and cook until 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) and puree in a blender until smooth, or use an immersion blender directly in the pot for partial pureeing.
- Combine and Add Sour Cream: Return the pureed soup to the pot, stir in sour cream and reserved bacon pieces.
- Simmer: Let the soup simmer gently for 15 minutes to meld the 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 a smaller amount of salt and adjust after tasting, as saltiness varies depending on broth brand.
- If you are new to ancho chili powder, use ¼ teaspoon first and increase to ½ teaspoon if you like the flavor.
- For a completely creamy soup, puree all of it in batches; this recipe partially purees half to maintain some potato chunks for texture.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 45 mg
