Description
A rich and creamy potato soup that offers ultimate comfort and flavor.
Ingredients
Scale
- 6 strips bacon, chopped
- 3 tablespoons butter
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour
- 2 1/2 pounds gold potatoes, peeled and diced into 3/4-inch pieces
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 1/4 teaspoon ancho chili powder (optional)
- 2/3 cup sour cream
- Shredded cheddar cheese, chopped chives, and additional bacon for topping (optional)
Instructions
- In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crisp and browned. Remove the bacon with a slotted spoon and drain on paper towels, leaving the rendered fat in the pot.
- Add the butter to the pot with the bacon fat and melt over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the flour over the onion and garlic mixture, stirring continuously to form a roux. Cook for about 2 minutes to eliminate the raw flour taste.
- Gradually whisk in the chicken broth until smooth. Add the diced potatoes, milk, heavy cream, salt, pepper, and ancho chili powder (if using). Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
- Use an immersion blender to puree about half of the soup, leaving some chunks for texture. Alternatively, transfer half of the soup to a blender, puree until smooth, and return it to the pot.
- Stir in the sour cream until fully incorporated. Taste and adjust seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and top with shredded cheddar cheese, chopped chives, and reserved bacon pieces, if desired.
Notes
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- Yukon Gold potatoes are recommended for their creamy texture, but russet potatoes can also be used.
- If the soup becomes too thick, thin it out with additional milk or broth to reach the desired consistency.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg