Description
This Ultimate Potato Soup Recipe is a creamy, comforting soup packed with tender gold potatoes, crispy bacon, and a hint of ancho chili powder for subtle warmth. Perfect for cozy dinners, it combines pureed and chunky potatoes for a delightful texture and is topped with cheddar cheese, sour cream, and chives for extra flavor.
Ingredients
Scale
Soup Base
- 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 teaspoon salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder
Finish and Toppings
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese (optional)
- Chives (optional)
- 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 pieces and set aside, leaving the fat in the pot.
- Sauté Onions: Add butter and chopped onion to the pot and cook over medium heat until onions are tender, about 3 to 5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, about 30 seconds.
- Make Roux: Sprinkle the flour over the ingredients in the pot and stir until smooth, using a whisk if needed, to create a roux.
- Add Potatoes and Liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot and stir well.
- Cook Potatoes: 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 roughly half of the soup to a blender (or use an immersion blender) and puree until smooth. Return the pureed soup to the pot.
- Add Sour Cream and Bacon: Stir in sour cream and reserved bacon pieces thoroughly.
- Simmer: Let the soup simmer gently for 15 minutes before serving to allow flavors to meld.
- Serve: Ladle soup into bowls and top with additional sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy!
Notes
- Start with less salt and adjust to taste depending on your broth’s saltiness.
- Use ¼ teaspoon ancho chili powder initially and increase to ½ teaspoon for more heat and flavor.
- To have completely creamy soup, puree all soup in batches rather than only half if preferred.
- Using an immersion blender simplifies pureeing directly in the pot and reduces risk of spills.
- Bacon fat can be substituted with olive oil or butter for a lighter soup version.
