The Ultimate Creamy Potato Soup
The Ultimate Creamy Potato Soup is an easy and delicious recipe packed with creamy potato goodness and bacon, making it a comforting dish for all.
Equipment
- Immersion blender
- Dutch oven
Ingredients
- 6 strips bacon cut into small pieces
- 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 me/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder **
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese optional topping
- chives optional topping
- additional sour cream optional topping
- bacon optional topping
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 (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth.
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
I recommend starting with a more reserved amount of salt and then adding more as needed; the amount of salt needed will vary depending on the type/brand of broth you use. If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste. If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.
Nutrition
Serving: 1servingCalories: 521kcalCarbohydrates: 47gProtein: 12gFat: 32gSaturated Fat: 17gTrans Fat: 1gCholesterol: 87mgSodium: 1326mgPotassium: 1176mgFiber: 5gSugar: 7gVitamin A: 897IUVitamin C: 50mgCalcium: 182mgIron: 2mg
Tried this recipe?Let us know how it was!