Description
This Ultimate Potato Soup is a creamy, comforting dish packed with tender gold potatoes, savory bacon, and a rich blend of dairy including cream and sour cream. Perfect for a cozy meal, this soup balances hearty ingredients with a touch of spice from ancho chili powder. Topped with cheddar cheese, chives, and extra bacon, it’s an indulgent and satisfying classic that serves 8 and comes together in just 30 minutes.
Ingredients
Soup Base
- 6 strips uncooked bacon, cut into small pieces
- 3 tablespoons butter (unsalted or salted)
- 1 medium yellow onion, chopped (about 1.5 cups / 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 black pepper
- ¼ – ½ teaspoon ancho chili powder
Finishing Touches
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese (for topping, optional)
- Chives (for topping, optional)
- Additional sour cream and bacon for topping (optional)
Instructions
- Cook the Bacon: Place bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until bacon is crisp and browned, then remove bacon and set aside, leaving the rendered fat in the pot.
- Sauté Onions: Add butter and chopped onion to the pot. Cook over medium heat until onions are tender, about 3-5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, approximately 30 seconds.
- Make Roux: Sprinkle the flour over the onion and garlic mixture, stirring continuously until the flour is fully incorporated and smooth. Use a whisk if needed to avoid lumps.
- Add Potatoes and Liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine all ingredients.
- Cook Potatoes: Bring the soup to a boil, then cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Puree Half the Soup: Reduce heat to a simmer. Carefully remove about half of the soup (approximately 5 cups) into a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot for convenience. Return the pureed soup to the pot.
- Add Sour Cream and Bacon: Stir in sour cream and the reserved crispy bacon pieces until well combined.
- Simmer: Let the soup simmer for 15 minutes to blend flavors and thicken slightly.
- Serve and Garnish: Ladle soup into bowls and top with additional sour cream, bacon, shredded cheddar cheese, and chopped chives as desired. Enjoy!
Notes
- You can adjust the amount of ancho chili powder based on your preferred spice level.
- If using an immersion blender, be cautious not to over-puree if you like some potato texture in your soup.
- For a vegetarian version, substitute vegetable broth and omit the bacon, or replace bacon with smoked tempeh.
- The soup thickens as it simmers; add extra milk or broth if it becomes too thick.
- To save time, you can prepare bacon in advance and store in fridge for a day or two.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
