Description
A warm, comforting, and velvety potato soup loaded with tender potatoes, crispy bacon, and rich creamy flavor — perfect for cozy nights, family dinners, or meal prep.
Ingredients
- 6 strips bacon, cut into small pieces
- 3 tablespoons unsalted butter
- 1 medium onion, chopped
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 2½ pounds gold potatoes, peeled and diced (~1 inch)
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1½ teaspoons salt
- 1 teaspoon black pepper
- ¼–½ teaspoon ancho chili powder (optional)
- ⅔ cup sour cream
- Reserved cooked bacon
- Optional toppings: shredded cheddar cheese, chives, extra bacon, sour cream
Instructions
- Cook the bacon in a large soup pot over medium heat until crisp, then remove and set aside.
- Add butter to the pot with bacon fat, then sauté chopped onion for 3–4 minutes. Add garlic and cook 30 seconds.
- Sprinkle flour over the mixture and stir continuously to create a roux; cook 1–2 minutes.
- Stir in potatoes, broth, milk, heavy cream, salt, pepper, and ancho chili powder. Bring to a boil, then simmer 10–12 minutes until potatoes are tender.
- Remove half the soup and puree until smooth; return pureed portion to pot.
- Stir in sour cream and reserved bacon, then simmer 5–10 minutes more.
- Serve warm with cheddar, chives, extra bacon, or sour cream.
Notes
Use room-temperature dairy to avoid curdling. Blend only half to keep texture balanced. Adjust seasoning at the end. Soup thickens as it cools—add broth or milk when reheating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American