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.
Tips for Perfect Creamy Potato Soup
Cut your potatoes into pieces no larger than ¾″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot (maybe you recognize this technique from my corn chowder). If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon 😉.
The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more.
Cut your potatoes into pieces no larger than ¾″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot (maybe you recognize this technique from my corn chowder). If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon 😉.
The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more.
Course: Soup
Cuisine: American
Prep Time: 30minutes
Total Time: 30minutes
Servings: 6 people
Calories: 521kcal
EQUIPMENT
Immersion blender
Dutch Oven
INGREDIENTS:
Immersion blender
Dutch Oven
INGREDIENTS:
6 strips (uncooked) 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 garlic cloves minced
⅓ cup all-purpose flour (42g)
2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was 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, chives, and additional sour cream and bacon for topping optional
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 (HALF IS ABOUT 5 CUPS OF SOUP, BUT JUST EYEBALLING THE AMOUNT WILL BE FINE. ALTERNATIVELY YOU CAN USE AN IMMERSION BLENDER.).
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:
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion chopped (about 1.5 cup/200g)
3 large garlic cloves minced
⅓ cup all-purpose flour (42g)
2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was 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, chives, and additional sour cream and bacon for topping optional
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 (HALF IS ABOUT 5 CUPS OF SOUP, BUT JUST EYEBALLING THE AMOUNT WILL BE FINE. ALTERNATIVELY YOU CAN USE AN IMMERSION BLENDER.).
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:
