Creamy Potato Soup
A rich, comforting potato soup that's creamy and full of flavor. Perfect for cozy evenings with customizable ingredients to suit your taste.
Equipment
- Dutch Oven
- Blender
Ingredients
Bacon Ingredients
- 6 strips bacon uncooked, cut into small pieces
Base Ingredients
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large cloves garlic minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (about 6 large potatoes for 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 optional
- chives optional
- additional sour cream optional
- bacon optional
Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender, about 3-5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Sprinkle flour over the ingredients and stir until smooth, using a whisk if needed.
- Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well and bring to a boil.
- Cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Reduce heat to simmer. Remove about half of the soup and puree it in a blender. Return pureed soup to the pot.
- Add sour cream and reserved bacon pieces to the pot. Stir well and let the soup simmer for an additional 15 minutes.
- Top with extra sour cream, bacon, cheddar cheese, and chives if desired.
Notes
Make sure to dice potatoes evenly for consistent cooking. You can also add jalapeños or hot sauce for a spicy kick.