Description
This creamy potato soup is rich, comforting, and full of flavor. It’s made with tender gold potatoes, savory bacon, and a touch of ancho chili powder for depth. With its creamy texture, thanks to sour cream and heavy cream, it’s a satisfying dish perfect for chilly days. Customize it with your favorite toppings like cheddar cheese, bacon, or chives!
Ingredients
Units
Scale
- 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
- 1/3 cup all-purpose flour (42g)
- 2 1/2 lbs gold potatoes, peeled and diced into 1” pieces (about 6 large potatoes)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- 1 1/2 teaspoons salt (adjust to taste)
- 1 teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder** (adjust to taste)
- 2/3 cup sour cream (160g)
- Shredded cheddar cheese, chives, and 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 and cook until the bacon is crisp and browned. Remove the bacon pieces and set aside, leaving the bacon fat in the pot. - Sauté the Vegetables:
Add butter to the pot with the bacon fat and let it melt. Add the chopped onion and cook over medium heat for 3-5 minutes, or until the onions are tender and translucent.
Stir in the minced garlic and cook for about 30 seconds, until fragrant. - Make the Roux:
Sprinkle the flour over the onions and garlic. Stir continuously until smooth and slightly golden, about 1-2 minutes. You can use a whisk if needed. - Cook the Potatoes:
Add the diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
Bring the soup to a boil and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. - Blend the Soup:
Reduce the heat to a simmer. Carefully remove approximately half of the soup and puree it in a blender until smooth (or use an immersion blender for this step).
Return the pureed soup to the pot, stir well, and add the sour cream and reserved bacon pieces. - Simmer the Soup:
Allow the soup to simmer for an additional 15 minutes to let the flavors meld together. Stir occasionally. - Serve:
Ladle the soup into bowls and top with extra sour cream, bacon, shredded cheddar cheese, or chives if desired. Enjoy!
Notes
- Salt: Start with 1 ½ teaspoons of salt and adjust as needed depending on the saltiness of your broth.
- Ancho Chili Powder: If you’re new to ancho chili powder, start with ¼ teaspoon and increase to ½ teaspoon for more flavor.
- Soup Texture: For a fully creamy soup, puree all of the soup in batches. If you prefer a chunkier soup, puree only half the soup, leaving the rest with potato chunks.
Nutrition
- Serving Size: 1 Serving
- Calories: 370kcal
- Sugar: 5g
- Sodium: 980mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 60mg
