The Ultimate Creamy Potato Soup
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
Equipment
- 1 Dutch Oven
- 1 Immersion blender
Ingredients
Main ingredients
- 6 strips bacon uncooked, cut into small pieces
- 3 Tablespoons butter unsalted or salted
- 1 medium yellow onion chopped, about 1.5 cup or 200 grams
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour
- 2 ½ pounds gold potatoes peeled and diced
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ to ½ teaspoon ancho chili powder
- ⅔ cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Instructions
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 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, as the amount of salt needed will vary depending on the type/brand of broth you use.