Description
A creamy and comforting Ultimate Potato Soup featuring crispy bacon, tender gold potatoes, and a rich blend of milk, cream, and spices, perfect for warming up any day.
Ingredients
Scale
Main Ingredients
- 6 strips uncooked 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)
Optional Toppings
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Extra cooked bacon pieces
Instructions
- Cook Bacon: Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon and set aside, leaving the bacon 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 3-5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Add Flour: Sprinkle flour over the ingredients in the pot and stir continuously until smooth, using a whisk if needed, to create a roux.
- Add Potatoes and Liquids: Add diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir to combine well.
- Cook Potatoes: Bring the mixture to a boil, then 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 to a blender and puree until smooth, taking care as the soup will be hot. Alternatively, use an immersion blender to partially blend the soup directly in the pot.
- Combine and Add Sour Cream: Return the pureed soup to the pot, stir in sour cream and reserved bacon pieces.
- Simmer: Allow soup to simmer gently for 15 minutes to meld flavors together.
- Serve: Ladle soup into bowls and top with additional sour cream, shredded cheddar cheese, crispy bacon, or chopped chives as desired. Enjoy!
Notes
- Start with a moderate amount of salt and adjust to taste because saltiness varies by chicken broth brand.
- If unfamiliar with ancho chili powder, start with ¼ teaspoon and increase to ½ teaspoon after tasting.
- For a fully creamy soup, puree all the soup in batches; otherwise, puree only half to keep potato chunks intact for texture.
- Use an immersion blender for easier and safer pureeing without hot soup transfer.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 55 mg
