Potato Soup Recipe
A rich and hearty one-pot potato soup, brimming with velvety texture and savory bacon accents. This comforting American classic is effortlessly prepared in under an hour, making it a go-to for weeknight meals or cozy weekends.
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Servings: 8
Ingredients
- ⅓ cup all-purpose flour 42g
- 2 ½ lbs gold potatoes peeled and cut into 1-inch pieces (approx. 6 large potatoes or 1.15kg)
- 1 teaspoon ground black pepper
- ⅔ cup sour cream 160g
- 3 Tablespoons butter unsalted or salted
- ¼ – ½ teaspoon ancho chili powder
- 4 cups chicken broth 945ml
- 1 ½ teaspoons salt*
- 2 cups milk 475ml
- 6 slices uncooked bacon chopped
- 3 large garlic cloves minced
- ⅔ cup heavy cream 155ml
- 1 medium yellow onion finely chopped (approx. 1.5 cups or 200g)
- Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon
Instructions
- Place the chopped bacon into a large soup pot or Dutch oven over medium heat and cook until crisp and browned. Remove bacon pieces and set them aside, reserving the rendered fat in the pot.
- Melt butter in the pot with the bacon fat, then add the chopped onion and cook until softened, about 3 to 5 minutes.
- Stir in the minced garlic and cook briefly until aromatic, roughly 30 seconds.
- Evenly dust the contents with flour and stir to form a smooth mixture; use a whisk if necessary to break up clumps.
- Incorporate the diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Mix thoroughly.
- Increase the heat to bring the mixture to a boil, then cook until the potatoes yield easily to a fork, about 10 minutes.
- Lower the heat to a simmer. Carefully remove and puree approximately half of the soup—around 5 cups—using a blender or an immersion blender until smooth.
- Return the pureed portion to the pot and stir in the sour cream and reserved bacon.
- Let the soup simmer for an additional 15 minutes before serving.
- Garnish with extra sour cream, cheddar cheese, bacon bits, or chives as desired.
Notes
Adjust salt to taste based on your broth’s sodium content.
Begin with ¼ teaspoon of ancho chili powder if unfamiliar, and increase according to preference.
For a fully smooth texture, puree all the soup in batches; however, retaining some potato chunks offers a satisfying contrast in consistency.
Begin with ¼ teaspoon of ancho chili powder if unfamiliar, and increase according to preference.
For a fully smooth texture, puree all the soup in batches; however, retaining some potato chunks offers a satisfying contrast in consistency.