Name: The Ultimate Potato Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 6 strips uncooked bacon, cut into small pieces; 3 tablespoons butter (unsalted or salted); 1 medium yellow onion, chopped (about 1.5 cups/200g); 3 large garlic cloves, 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); Shredded cheddar cheese (optional); Chives (optional); Additional sour cream and bacon for topping (optional)

Ingredients

6 strips uncooked bacon, cut into small pieces

3 tablespoons butter (unsalted or salted)

1 medium yellow onion, chopped (about 1.5 cups / 200g)

3 large garlic cloves, minced

⅓ cup all-purpose flour (42g)

2 ½ 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)

⅔ cup heavy cream (155ml)

1 ½ teaspoons salt

1 teaspoon ground pepper

¼ – ½ teaspoon ancho chili powder

⅔ cup sour cream (160g)

Shredded cheddar cheese, chives, additional sour cream, and bacon for topping (optional)

Instructions

Step 1: Place bacon pieces in a large Dutch Oven or soup pot over medium heat. Cook until the bacon is crisp and browned.

Step 2: Remove the bacon pieces with a slotted spoon and set aside, leaving the bacon fat in the pot.

Step 3: Add butter and chopped onion to the pot. Cook over medium heat until the onions become tender, about 3 to 5 minutes.

Step 4: Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 5: Sprinkle flour over the mixture in the pot and stir continuously until smooth. Use a whisk if necessary to avoid lumps.

Step 6: Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir everything together well.

Step 7: Bring the soup to a boil, then cook until the potatoes are tender when pierced with a fork, about 10 minutes.

Step 8: Reduce the heat to a simmer. Carefully remove about half of the soup (around 5 cups) and puree it in a blender until smooth. Alternatively, use an immersion blender directly in the pot.

Step 9: Return the pureed soup to the pot. Stir in sour cream and the reserved bacon pieces until well combined.

Step 10: Let the soup simmer gently for 15 minutes to blend flavors before serving.

Step 11: Serve topped with extra sour cream, crispy bacon, shredded cheddar cheese, and fresh chives if desired. Enjoy!

Tips & Variations

For a vegetarian version, replace bacon with smoked paprika and use vegetable broth instead of chicken broth.

To make it extra creamy, substitute half of the milk with more heavy cream.

If you prefer a chunkier texture, only puree a third of the soup instead of half.

Add cooked corn or diced carrots with the potatoes for added texture and sweetness.

FAQs

Can I use other types of potatoes?

Yes, gold potatoes work great for a creamy texture, but russets or Yukon Golds are good substitutes. Avoid waxy potatoes like red potatoes as they can stay too firm.

Is it possible to freeze this potato soup?

Freezing is possible, but the texture may change slightly due to the dairy. Cool the soup completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring well.