Description
This Ultimate Potato Soup is a creamy and comforting classic, featuring tender gold potatoes simmered with bacon, onion, garlic, and a blend of milk and cream. It’s topped with sour cream, cheddar cheese, chives, and crispy bacon for an irresistible bowl perfect for any season.
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 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
- ⅔ cup sour cream (160g)
Optional Toppings
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Additional bacon pieces
Instructions
- Cook the 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 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.
- Incorporate Flour: Sprinkle flour over the ingredients in the pot 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. Stir well to combine.
- Cook Potatoes: Bring the mixture to a boil, then cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Puree Half the Soup: Reduce heat to simmer. Carefully 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.
- Combine and Add Sour Cream: Return the pureed soup to the pot. Stir in sour cream and the reserved bacon pieces until well blended.
- Simmer: Allow the soup to simmer gently for 15 minutes to meld flavors.
- Serve: Ladle soup into bowls and top with additional sour cream, shredded cheddar cheese, bacon, and chives if desired. Enjoy warm.
Notes
- Start with a smaller amount of salt and adjust to taste depending on your broth’s saltiness.
- If new to ancho chili powder, begin with ¼ teaspoon and increase to ½ teaspoon if desired for a mild smoky heat.
- For a completely creamy soup, puree all of it in batches instead of just half.
- Use an immersion blender for easier pureeing without transferring hot soup.
- Leftovers store well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 50 mg
