Description
A creamy and comforting potato soup made with crispy bacon, tender gold potatoes, and a blend of milk and cream for richness. This ultimate potato soup is perfect for cozy meals, topped with cheddar cheese, chives, and extra bacon for added flavor.
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 cups/200g)
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour (42g)
- 2 1/2 lbs gold potatoes, peeled and diced (about 6 large potatoes/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- 1 1/2 teaspoons salt
- 1 teaspoon ground pepper
- 1/4 - 1/2 teaspoon ancho chili powder
- 2/3 cup sour cream (160g)
Toppings (Optional)
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Extra 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. 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.
- Make Roux: Sprinkle flour over the onion mixture and stir until smooth, using 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 to the pot. Stir well to combine.
- Boil and 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 about half of the soup (approximately 5 cups) and puree in a blender until smooth or use an immersion blender directly in the pot for the same effect.
- Finish Soup: Return pureed soup to the pot. Stir in sour cream and reserved bacon pieces.
- Simmer: Let soup simmer gently for 15 minutes to meld flavors.
- Serve: Ladle soup into bowls and top with additional sour cream, cheddar cheese, chives, and extra bacon if desired. Enjoy warm.
Notes
- Start with the recommended amount of salt and adjust to taste, as saltiness can vary depending on the broth brand used.
- For first-time use of ancho chili powder, begin with 1/4 teaspoon and increase to 1/2 teaspoon if preferred for more flavor.
- To achieve a completely creamy soup, puree all of the soup in batches rather than only half.
- Using an immersion blender is a convenient alternative to a traditional blender for pureeing the soup.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
