Print

The Ultimate Potato Soup Recipe

Print Recipe

★★★★★

4.6 from 86 reviews

A rich and creamy classic potato soup made with crispy bacon, tender gold potatoes, and a blend of dairy for ultimate comfort. This hearty soup is pureed to a smooth texture while retaining some chunky potato pieces, finished with sour cream and customizable toppings for a delicious meal perfect for any season.

Ingredients

Scale

Meat and Dairy

  • 6 strips uncooked bacon, cut into small pieces
  • 3 Tablespoons unsalted or salted butter
  • 2 cups milk (475ml)
  • ⅔ cup heavy cream (155ml)
  • ⅔ cup sour cream (160g)
  • Shredded cheddar cheese for topping (optional)

Produce

  • 1 medium yellow onion, chopped (about 1.5 cup/200g)
  • 3 large garlic cloves, minced
  • 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1” (about 6 large potatoes/1.15kg)
  • Chives for topping (optional)

Pantry

  • ⅓ cup all-purpose flour (42g)
  • 4 cups chicken broth (945ml)
  • 1 ½ teaspoon salt
  • 1 teaspoon ground pepper
  • ¼ – ½ teaspoon ancho chili powder

Instructions

  1. Cook the Bacon: Place bacon pieces in a large Dutch Oven or soup pot over medium heat. Cook until bacon is crisp and browned, then remove the bacon pieces and set aside, leaving the bacon fat in the pot.
  2. Sauté Onions and Garlic: Add butter and chopped onion to the pot. Cook over medium heat until onions are tender, about 3-5 minutes. Add minced garlic and cook until fragrant, approximately 30 seconds.
  3. Add Flour: Sprinkle the flour over the cooked onions and garlic. Stir continuously until smooth and fully incorporated, using a whisk if necessary to avoid lumps.
  4. Add Potatoes and Liquids: Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine all ingredients.
  5. Boil until Potatoes are Tender: Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, approximately 10 minutes.
  6. Puree Half the Soup: Reduce the heat to a simmer. Carefully remove about half of the soup (roughly 5 cups) into a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot to puree half of the soup.
  7. Combine and Finish: Return the pureed soup back to the pot. Stir in the sour cream and reserved bacon pieces thoroughly.
  8. Simmer: Let the soup simmer gently for 15 minutes to develop flavor and heat through.
  9. Serve and Garnish: Ladle soup into bowls and top with additional sour cream, crispy bacon, shredded cheddar cheese, and chives as desired. Enjoy your comforting bowl of ultimate potato soup!

Notes

  • When pureeing the soup, be careful of hot liquids to avoid burns.
  • Adjust the amount of ancho chili powder to your spice preference for a subtle smoky heat.
  • Using gold potatoes helps the soup maintain a creamy yet chunky texture.
  • You can substitute chicken broth with vegetable broth for a vegetarian option, though this recipe includes bacon and dairy.
  • Leftovers reheat well on the stovetop or in the microwave; you may need to add a splash of milk to loosen the soup after refrigeration.

Keywords: potato soup, creamy potato soup, bacon potato soup, comfort food, easy soup recipe

Find it online: https://kitchenbyclara.com/the-ultimate-potato-soup-recipe/