Description

This Ultimate Potato Soup recipe is a comforting and creamy classic, loaded with tender gold potatoes, crispy bacon, and a rich blend of dairy for a perfectly hearty meal. Made with a flavorful onion and garlic base, blended partially for a creamy texture with chunks of potato, and topped with cheddar cheese and fresh chives, this soup is a satisfying dish perfect for family dinners or cozy nights.

Ingredients

Scale

Soup Base

6 strips uncooked bacon, cut into small pieces
3 Tablespoons butter (unsalted or salted)
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 inch (about 6 large potatoes / 1.15kg)
4 cups chicken broth (945ml)
2 cups milk (475ml)
⅔ cup heavy cream (155ml)
1 ½ teaspoons salt
1 teaspoon ground black pepper
¼ – ½ teaspoon ancho chili powder

Finishing and Toppings

⅔ cup sour cream (160g)
Shredded cheddar cheese (for topping, optional)
Chives (for topping, optional)
Additional sour cream (for topping, optional)
Reserved crispy bacon pieces (for topping, optional)

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Instructions

Cook Bacon: Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until they become crisp and browned, rendering flavorful fat.
Set Bacon Aside: Remove cooked bacon pieces and set them aside on a paper towel-lined plate, leaving the bacon fat in the pot for sautéing the vegetables.
Sauté Onion: Add butter and chopped onion to the pot and cook over medium heat until the onions are tender and translucent, about 3 to 5 minutes.
Add Garlic: Stir in the minced garlic and cook for about 30 seconds, until fragrant, making sure not to burn it.
Create Roux: Sprinkle the all-purpose flour over the onion and garlic mixture in the pot and stir continuously until smooth, using a whisk if necessary to avoid lumps.
Add Potatoes and Liquids: Add the diced potatoes along with chicken broth, milk, heavy cream, salt, ground pepper, and ancho chili powder to the pot. Stir well to combine all ingredients.
Cook Potatoes: Bring the soup to a boil, then cook until potatoes are tender when pierced with a fork, about 10 minutes.
Puree Half the Soup: Reduce heat to a simmer. Carefully remove approximately half of the soup (about 5 cups) to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot to puree half the soup.
Combine and Add Sour Cream: Return the pureed soup to the pot and stir in the sour cream and the reserved crispy bacon pieces.
Simmer: Let the soup simmer gently for 15 minutes to allow flavors to meld together and thicken slightly.
Serve and Garnish: Ladle the soup into bowls and top with additional sour cream, crispy bacon, shredded cheddar cheese, and chopped chives as desired. Enjoy warm!

Notes

You can adjust the amount of ancho chili powder to control the subtle smoky heat.
For a vegetarian version, substitute vegetable broth for chicken broth and omit bacon or use a plant-based bacon substitute.
If using an immersion blender, be careful to blend only half the soup to maintain some chunky texture.
Gold potatoes are preferred for their creamy texture, but russet or Yukon gold also work well.
This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.