Description
A rich and creamy potato soup featuring tender gold potatoes, crispy bacon, and a smooth blend of chicken broth, milk, and cream. This comforting recipe is perfect for cozy dinners and can be topped with cheddar cheese, chives, and extra sour cream for added 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
- 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
Finishing Touches
- 2/3 cup sour cream (160g)
- Shredded cheddar cheese for topping (optional)
- Chives for topping (optional)
- Additional sour cream for topping (optional)
- Additional bacon for topping (optional)
Instructions
- Cook Bacon: Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon and set aside, leaving the rendered fat in the pot.
- Sauté Onion and Garlic: Add butter and chopped onion to the pot and cook over medium heat until the onions are tender, about 3 to 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
- Add Flour: Sprinkle the flour over the onions and garlic in the pot, stirring continuously until smooth and combined, 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 all ingredients.
- 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 a simmer. Remove approximately half of the soup (about 5 cups) and carefully puree it using a blender or immersion blender until smooth. Return the pureed soup to the pot.
- Finish Soup: Stir in sour cream and reserved bacon pieces. Allow the soup to simmer gently for 15 minutes to meld flavors.
- Serve and Garnish: Ladle soup into bowls and top with optional shredded cheddar cheese, chives, additional sour cream, and extra bacon pieces. Enjoy hot.
Notes
- Start with a lower salt amount and adjust based on the saltiness of your chicken broth to avoid oversalting.
- If you're new to ancho chili powder, begin with 1/4 teaspoon and increase to 1/2 teaspoon based on taste preference.
- Puree half of the soup for a creamy texture while keeping some chunky potato pieces; puree all if you prefer a completely smooth soup, working in batches to avoid spilling.
- This recipe makes about 3.5 quarts of soup, perfect for serving 8 people with hearty portions.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 55 mg
