Description
A creamy, flavorful potato soup featuring crispy bacon, tender gold potatoes, and a blend of milk, cream, and spices. This hearty recipe balances smooth and chunky textures by pureeing half the soup, resulting in a comforting dish 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 1 inch pieces (about 6 large potatoes/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder
- ⅔ cup sour cream (160g)
Toppings (optional)
- Shredded cheddar cheese
- Chives
- Additional sour cream
- Additional cooked bacon pieces
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 and set aside, leaving the bacon fat in the pot.
- Sauté onion and garlic: Add butter and chopped onion to the pot and cook over medium heat for 3-5 minutes until the onions are tender. Add minced garlic and cook for about 30 seconds until fragrant.
- Add flour: Sprinkle the flour over the ingredients in the pot and stir well to form a smooth mixture, using a whisk if needed.
- Add potatoes and liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir to combine thoroughly.
- Cook potatoes: Bring the soup to a boil, then cook for about 10 minutes or until potatoes are tender when pierced with a fork.
- Puree half the soup: Reduce heat to simmer. Remove about half of the soup (around 5 cups) and puree it in a blender until smooth, or use an immersion blender directly in the pot, taking care as the soup is hot.
- Combine and finish: Return the pureed soup to the pot. Stir in sour cream and the reserved cooked bacon pieces. Allow the soup to simmer gently for 15 minutes.
- Serve: Ladle soup into bowls and top with additional sour cream, cheddar cheese, chives, and bacon if desired. Enjoy warm.
Notes
- Start with a smaller amount of salt and adjust to taste depending on the saltiness of your chicken broth.
- If you are new to ancho chili powder, begin with ¼ teaspoon and add more after tasting, up to ½ teaspoon.
- For a fully creamy soup, puree all the soup in batches rather than just half.
- Use an immersion blender for ease and safety when pureeing hot soup.
- This soup can be made a day ahead and reheated gently on the stove.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 55 mg
