Creamy Potato Soup
A comforting and flavorful creamy potato soup, perfect for chilly days.
Equipment
- Dutch oven or soup pot
- blender or immersion blender
Ingredients
- 6 strips uncooked bacon, cut into small pieces
- 3 tablespoons unsalted or salted butter
- 1 medium yellow onion, chopped (about 1.5 cups/200g)
- 3 large cloves garlic, minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes, peeled and diced (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)
- Optional toppings: shredded cheddar cheese, chives, additional sour cream, and bacon
Instructions
- Cook the bacon in a large Dutch oven over medium heat until crispy, then remove and set aside, keeping the fat in the pot.
- Add butter and onion to the pot, cooking until the onions are soft, about 3-5 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the mixture and stir until well combined.
- Add potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder, stirring thoroughly.
- Bring to a boil and cook until the potatoes are tender, about 10 minutes.
- Lower the heat to a simmer, blend half of the soup until smooth, then return it to the pot.
- Stir in sour cream and reserved bacon, then simmer for 15 minutes before serving.
- Serve topped with additional sour cream, bacon, cheddar cheese, or chives.
Notes
Cut potatoes into uniform pieces (no larger than ¾”) for even cooking. For a creamier texture, puree half of the soup and mix it back in. Avoid blending the bacon with the soup. Start with ¼ teaspoon of ancho chili powder, then adjust to taste.