Description
This Ultimate Potato Soup Recipe is a creamy, comforting dish featuring tender gold potatoes, crispy bacon, and a smooth blend of chicken broth, milk, and cream. Perfectly seasoned with ancho chili powder and topped with cheddar cheese and chives, this hearty soup is easy to prepare and great for a cozy meal.
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 into pieces no larger than 1 inch (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)
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.
- Make roux: Sprinkle flour over the ingredients in the pot and stir with a whisk until the mixture is smooth and well combined.
- Add liquids and potatoes: 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 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. Remove about half of the soup carefully and puree it using a blender or immersion blender until smooth. Return the pureed soup to the pot.
- Finish the soup: Stir in sour cream and reserved bacon pieces. Allow the soup to simmer for 15 minutes to blend flavors.
- Serve and garnish: Ladle soup into bowls and top with additional sour cream, crispy bacon, shredded cheddar cheese, and chives if desired. Enjoy!
Notes
- Start with less salt and adjust to taste as the saltiness depends on your broth brand.
- Begin with 1/4 teaspoon of ancho chili powder and increase up to 1/2 teaspoon to suit your spice preference.
- Puree half the soup for a chunky texture, or puree all for a completely creamy soup by blending in batches.
- Use an immersion blender for easier pureeing directly in the pot.
- Gold potatoes are ideal for their creamy texture and flavor, but russet potatoes can be a substitute.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 60 mg
