Description
This Ultimate Potato Soup recipe is a creamy, comforting classic made with crispy bacon, tender gold potatoes, and a hint of ancho chili powder. Perfectly blended for a smooth and chunky texture, it’s topped with cheddar cheese, chives, and additional bacon for the ultimate cozy meal.
Ingredients
Scale
Main Ingredients
- 6 strips bacon, cut into small pieces
- 3 tablespoons butter
- 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 inch (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
- 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, about 5-7 minutes. Remove bacon 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.
- Add Flour: Sprinkle the flour over the onions and garlic and stir until smooth using a whisk or spoon to form a roux.
- 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.
- Cook Potatoes: Bring the mixture to a boil, then cook until potatoes are tender and easily pierced with a fork, about 10 minutes.
- Puree Soup: Reduce heat to a simmer. Remove about half of the soup (approximately 5 cups) and puree it until smooth using a blender or an immersion blender. Be careful as the soup is hot.
- Combine and Add Sour Cream: Return the pureed soup to the pot. Stir in the sour cream and reserved bacon pieces until evenly combined.
- Simmer: Allow the soup to simmer gently for 15 minutes to meld the flavors.
- Serve: Ladle soup into bowls and top with additional sour cream, shredded cheddar cheese, bacon, and chives as desired. Enjoy warm.
Notes
- Start with the lower amount of salt and adjust to taste, as broth sodium levels vary by brand.
- If new to ancho chili powder, begin with ¼ teaspoon, tasting before increasing to ½ teaspoon to suit your preference.
- For a fully creamy soup, puree all the soup in batches; this recipe recommends pureeing only half 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: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 50 mg
