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A rich and creamy one-pot potato soup loaded with crispy bacon, sharp cheddar, sour cream, and a hint of smoky ancho chili powder. Perfect comfort food made in about 30 minutes.

Ingredients

Scale
  • 6 strips uncooked bacon, chopped into small pieces
  • 3 tablespoons butter (salted or unsalted)
  • 1 medium yellow onion, chopped (about 1.5 cups or 200g)
  • 3 large garlic cloves, minced
  • 1/3 cup all-purpose flour (about 42g)
  • 2 1/2 pounds gold potatoes, peeled and diced into pieces no bigger than 1 inch (about 6 large potatoes or 1.15 kg)
  • 4 cups chicken broth (945ml)
  • 2 cups milk (475ml)
  • 2/3 cup heavy cream (155ml)
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/4 to 1/2 teaspoon ancho chili powder (optional but recommended)
  • 2/3 cup sour cream (160g)
  • Shredded cheddar cheese, chives, extra sour cream, and cooked bacon for topping (optional)

Instructions

  1. Cook the bacon in a large Dutch oven or soup pot over medium heat until crisp and browned.
  2. Remove the bacon with a slotted spoon and set aside, leaving bacon fat in the pot.
  3. Add butter and chopped onion to the pot; cook over medium heat until onions are soft and translucent, about 3 to 5 minutes.
  4. Stir in the minced garlic and cook about 30 seconds until fragrant.
  5. Sprinkle flour over the onion and garlic mixture; stir constantly until smooth and cook 30 to 60 seconds to remove raw flour taste.
  6. Add diced potatoes, chicken broth, milk, heavy cream, salt, black pepper, and ancho chili powder; stir to combine.
  7. Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 8 to 12 minutes.
  8. Carefully transfer about half of the soup (approximately 5 cups) to a blender and puree until smooth, leaving out bacon pieces. Alternatively, use an immersion blender in the pot.
  9. Pour pureed soup back into the pot.
  10. Stir in sour cream and reserved crispy bacon pieces.
  11. Simmer gently for 10 to 15 minutes to blend flavors.
  12. Taste and adjust seasoning (salt, pepper, ancho chili powder) as needed.

Notes

Cut potatoes into evenly sized chunks no bigger than 3/4 inch for even cooking., Blend about half the soup for creamy texture with some potato chunks for bite; puree all for super smooth soup., Add bacon back after pureeing to avoid texture changes from blended bacon bits., Ancho chili powder adds a gentle smoky depth; start with 1/4 teaspoon and adjust to taste.

Nutrition

Find it online: https://mamapantry.com/the-ultimate-creamy-potato-soup/