Description
A creamy and comforting ultimate potato soup with crispy bacon, tender potatoes, and a rich blend of milk and cream, perfect for a hearty meal on a chilly day.
Ingredients
Scale
Soup Base
- 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 teaspoon salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder
Finishing Ingredients
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese, chives, additional sour cream, and bacon for topping (optional)
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 and set aside, leaving the fat in the pot.
- Sauté Onion and Butter: Add butter and chopped onion to the pot, cooking over medium heat until onions are tender, about 3-5 minutes.
- Add Garlic: Add minced garlic and cook until fragrant, about 30 seconds.
- Add Flour: Sprinkle flour over the ingredients and stir until smooth, using a whisk if needed to prevent lumps.
- Add Potatoes and Liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine.
- Boil Soup: 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 about half of the soup (approximately 5 cups) into a blender and puree until smooth, or use an immersion blender directly in the pot for half the soup. Return pureed soup to the pot.
- Finish Soup: Stir in sour cream and reserved bacon pieces. Allow soup to simmer for 15 minutes to meld flavors.
- Serve: Ladle soup into bowls and top with additional sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy warm.
Notes
- Start with less salt and adjust to taste since broth saltiness varies.
- Begin with ¼ teaspoon ancho chili powder and increase to ½ teaspoon if desired for more flavor.
- For a completely creamy soup, puree all the soup in batches rather than just half.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 65 mg
