Creamy Potato Soup That Warms Your Soul and Tummy
This creamy potato soup is the ultimate comfort food, combining buttery gold potatoes and crispy bacon in a warm, hearty dish.
Equipment
- - Large pot
Ingredients
For the Soup Base
- 4 tablespoons Unsalted Butter Feel free to substitute with olive oil for a dairy-free option.
- 1 medium Yellow Onion Shallots can work well if preferred.
- 2 cloves Garlic Fresh cloves are best.
- 1/4 cup All-Purpose Flour Ensure it's fresh for the best texture.
- 1 cup Heavy Cream Half-and-half works as a lighter alternative.
- 4 cups Chicken Broth Vegetable broth can be used for a vegetarian option.
For the Potatoes
- 2 pounds Gold Potatoes Russet or red potatoes can be substituted.
For Seasoning
- 1/2 teaspoon Ground Pepper Freshly ground pepper elevates the taste.
- 1 teaspoon Salt Adjust based on broth saltiness.
- 1 teaspoon Ancho Chili Powder Optional, for a hint of heat.
For the Finishing Touches
- 6 slices Bacon Smoked turkey bacon is a lighter option.
- 1 cup Sour Cream Add at room temperature to prevent curdling.
For Customizable Toppings
- 1 cup Shredded Cheddar Cheese Other cheeses like gouda or mozzarella can be used.
- 1/4 cup Chives Scallions can be a substitute.
Instructions
How to Make Creamy Hearty Potato Soup
- In a large pot over medium heat, cook the bacon until crispy. Remove it and set aside, leaving the rendered fat in the pot.
- Melt the butter in the bacon fat. Add diced yellow onion and sauté until translucent, stirring occasionally, about 5 minutes.
- Stir in the minced garlic and cook for 30 seconds, making sure not to let it brown.
- Sprinkle the flour into the pot, stirring continuously for 1-2 minutes until it's fragrant, forming a roux.
- Gradually add the chicken broth and milk, whisking to avoid lumps. Cook until the mixture is smooth and slightly thickened.
- Stir in the heavy cream, salt, ground pepper, and optional ancho chili powder.
- Add the potato chunks, increase the heat to medium-high, and bring to a boil. Reduce heat and simmer for 10-12 minutes until potatoes are tender.
- Carefully blend half the soup until smooth, then return it to the pot.
- Gently stir in the sour cream and reserved bacon, letting the soup simmer for a few more minutes.
- Ladle the soup into bowls and top with crispy bacon, shredded cheese, dollops of sour cream, and chopped chives.
Notes
Store leftovers in an airtight container. Can freeze without sour cream.