Description
This ultimate potato soup combines creamy textures with a smoky bacon flavor and a hint of chili spice, resulting in a comforting and flavorful dish perfect for any occasion. Made with tender potatoes, rich heavy cream, and topped with cheese, chives, and crispy bacon, it offers a hearty and satisfying experience in every bowl.
Ingredients
Units
Scale
Meats
- 6 strips bacon, cut into small pieces
Dairy
- 3 tablespoons butter (unsalted or salted)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- 2/3 cup sour cream (160g)
- Shredded cheddar cheese (for topping)
- Additional sour cream (for topping)
Vegetables & Herbs
- 1 medium yellow onion, chopped (about 1.5 cups or 200g)
- 3 large garlic cloves, minced
- 2 1/2 lbs gold potatoes, peeled and diced (about 6 large potatoes / 1.15kg)
- Chives (for garnish)
Broth & Spices
- 4 cups chicken broth (945ml)
- 1 1/2 teaspoon salt
- 1 teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder
Other
- 1/3 cup all-purpose flour (42g)
Instructions
- Cook Bacon: Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crispy and browned, about 8-10 minutes. Remove bacon and set aside, leaving the rendered fat in the pot.
- Sauté Vegetables: Add butter to the pot and stirring well, add chopped onion. Cook over medium heat until onions are tender and translucent, about 3-5 minutes.
- Add Garlic: Stir in minced garlic and cook until fragrant, approximately 30 seconds.
- Make Roux: Sprinkle flour over the mixture and stir continuously until smooth, cooking for about 1-2 minutes to eliminate raw flour taste.
- Add Liquids & Potatoes: Pour in chicken broth, milk, and heavy cream. Add diced potatoes, salt, pepper, and ancho chili powder. Stir to combine all ingredients.
- Cook Soup: Bring to a boil then reduce heat to a simmer. Cover and cook until potatoes are tender when pierced with a fork, approximately 10 minutes.
- Puree Half of Soup: Carefully transfer about half of the hot soup into a blender (or use an immersion blender directly in the pot). Puree until smooth, then return to the pot.
- Add Sour Cream & Bacon: Stir in sour cream and reserved bacon pieces. Mix well and simmer for an additional 15 minutes to let flavors meld.
- Serve: Ladle soup into bowls and top with shredded cheddar cheese, chopped chives, additional sour cream, and crispy bacon as desired. Serve hot and enjoy.
Notes
- Start with less salt and add more according to taste, as broth brands vary in salt content.
- Adjust the chili powder amount based on your spice preference; start with ¼ teaspoon and increase if needed.
- If you prefer a creamier soup, puree all of it using an immersion blender or in batches in a blender.
- You can customize toppings with additional cheese, chives, or extra bacon for added flavor.
- This soup pairs well with crusty bread for a hearty meal.
Nutrition
- Serving Size: 1 bowl (about 1 cup)
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 50 mg
