Potato Soup Recipe
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.
- 6 strips (uncooked) bacon cut into small pieces
- 1/3 cup all-purpose flour (42g)
- 3 large garlic cloves minced
- 1 medium yellow onion chopped
- 3 tbsps butter unsalted or salted will work
- 1/2 tsp salt
- 2/3 cup heavy cream (155ml)
- 2 cups milk (475ml)
- 4 cups chicken broth (945ml)
- 4 cups chicken broth (945ml)
- 2 1/2 l gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 1 tsp ground pepper
- 1/4-1/2 tsp ancho chili powder**
- 2/3 cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
-
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).
-
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
-
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.).
-
Allow soup to simmer for 15 minutes before serving.
-
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven’t used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.
Nutritional Info:
Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg