Irresistible Potato Soup That Warms Your Soul and Stomach
Delicious potato soup combines creamy textures with crispy bacon to create the ultimate comfort food for chilly nights.
Equipment
- - Large pot
- - Blender
Ingredients
For the Soup Base
- 4 tablespoons Unsalted Butter Adds richness and flavor
- 1 medium Yellow Onion Chop uniformly for even cooking
- 2 cloves Fresh Garlic Minced for robust flavor
- 1/4 cup All-Purpose Flour Essential for thickening
- 1 cup Heavy Cream Creates a luscious, creamy base
- 1/2 cup Sour Cream Use at room temperature
- 4 cups Chicken Broth Low-sodium options preferred
- 1 cup Whole Milk Adds extra creaminess
- 2 cups Gold Potatoes Yukon Gold preferred
For the Seasoning
- 1/2 teaspoon Ground Pepper Enhances all flavors
- 1 teaspoon Salt Adjust based on preference
- 1 teaspoon Ancho Chili Powder Optional for a kick
For the Toppings
- 4 slices Crispy Bacon Provides savory depth
- 2 slices Crumble Bacon Reserved for garnish
- 1 cup Shredded Cheddar Cheese Sharp cheddar elevates flavor
- 1/4 cup Fresh Chives Finely chopped for garnish
- 1/4 cup Additional Sour Cream For an extra creamy finish
Instructions
Steps to Make Potato Soup
- Cook the Bacon: Start by cooking crispy bacon in a large pot over medium-high heat for 8-10 minutes. Once done, remove it and set aside, keeping the fat in the pot for extra flavor.
- Sauté Onions: Add unsalted butter to the bacon fat and melt it. Then, toss in diced yellow onion, cooking until soft and translucent, about 3-5 minutes.
- Add Garlic: Stir in minced fresh garlic and cook for 30 seconds until fragrant—avoid browning.
- Make the Roux: Sprinkle all-purpose flour over the onion-garlic mixture and stir for 1-2 minutes to create a roux.
- Incorporate Liquids: Gradually pour in chicken broth and whole milk, stirring continuously until smooth.
- Add Cream and Potatoes: Stir in heavy cream, salt, and ground pepper, followed by the Yukon Gold potato chunks.
- Simmer: Bring the soup to a gentle boil, then reduce the heat and let it simmer until the potatoes are tender, about 10-12 minutes.
- Blend Half of the Soup: Carefully blend half of the soup until smooth and creamy, then mix it back into the pot.
- Finish with Sour Cream and Bacon: Stir in room-temperature sour cream and three-quarters of the crumbled bacon. Simmer gently for another 5-10 minutes.
- Serve and Garnish: Serve hot, topping with reserved bacon, shredded cheddar, a dollop of sour cream, and a sprinkle of fresh chives.
Notes
Optional: Add a squeeze of fresh lemon juice for a bright finish! This soup tastes even better the next day, making it a fantastic meal prep option!