There’s nothing quite like a bowl of creamy potato soup to warm you up on a chilly day, and this one is the ultimate comfort food. It’s rich, velvety, and packed with flavor from tender potatoes, crispy bacon, and a hint of ancho chili powder for that little extra something. I whipped this up for a cozy weekend lunch, and let’s just say—there wasn’t a drop left in the pot!
Why You’ll Love This Recipe
- Rich and Creamy: The blend of heavy cream, milk, and sour cream gives this soup an ultra-creamy texture.
- Comfort Food at its Finest: With tender potatoes, crispy bacon, and melted cheddar, it’s the ultimate bowl of comfort.
- Customizable: You can blend the soup until it’s completely smooth, or leave chunks of potatoes for more texture.
- Bacon Makes It Better: That salty, crispy bacon adds an irresistible crunch and flavor to each bite.
Ingredients
- Bacon: Cooked until crispy, and don’t forget to save that bacon fat for extra flavor.
- Butter: Adds richness and helps sauté the onions.
- Yellow onion: Chopped finely to give a sweet, savory base.
- Garlic: Minced for that perfect flavor punch.
- All-purpose flour: Used to thicken the soup to a perfect consistency.
- Gold potatoes: Creamy and buttery, these are ideal for soup.
- Chicken broth: Adds depth and flavor while keeping the soup light.
- Milk & heavy cream: The combo of these two gives the soup its luxurious, creamy texture.
- Salt & pepper: Season to taste—start with the amounts listed and adjust as needed.
- Ancho chili powder: Adds a subtle smoky heat; start small and add more if you like.
- Sour cream: Stirs into the soup for extra tang and creaminess.
- Toppings (optional): Shredded cheddar, chives, more bacon, and a dollop of sour cream to finish it off.
Variations
- Spicy Version: Add a pinch of cayenne pepper or more ancho chili powder for extra heat.
- Cheesy Delight: Stir in extra cheddar cheese directly into the soup for a cheesy twist.
- Vegetarian Option: Skip the bacon and use vegetable broth instead of chicken broth.
How to Make the Recipe
1. Cook the Bacon
Start by placing your bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until the bacon is crispy and browned, then remove the pieces and set them aside on a paper towel-lined plate. Leave the bacon fat in the pot—this is where the magic happens!
2. Sauté the Onion and Garlic
Add the butter to the pot with the leftover bacon fat. Once melted, toss in the chopped onion and cook over medium heat until the onions are soft and translucent, about 3-5 minutes. Then, add the garlic and cook for about 30 seconds until fragrant.
3. Thicken the Soup
Sprinkle the flour over the onion and garlic mixture and stir until smooth. If needed, use a whisk to get rid of any lumps. This step helps thicken the soup and gives it that creamy texture.
4. Add the Potatoes and Liquids
Now, add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir everything well, then bring the soup to a boil. Cook until the potatoes are tender when pierced with a fork—about 10 minutes.
5. Blend the Soup
For that perfect balance of creamy and chunky, remove about half of the soup (about 5 cups) and blend it until smooth. You can either do this in a blender or with an immersion blender. If you prefer a completely smooth soup, go ahead and blend all of it.
6. Stir in the Good Stuff
Return the blended soup to the pot, then stir in the sour cream and the crispy bacon pieces you set aside earlier. Let the soup simmer for another 15 minutes to let the flavors come together.
7. Serve and Enjoy
Ladle the soup into bowls and top with extra sour cream, shredded cheddar, more bacon, and a sprinkle of chives if you like. Serve with a side of crusty bread to soak up all that creamy goodness.
Tips for Making the Recipe
- Choose Gold Potatoes: They’re naturally buttery and creamy, making them perfect for this soup.
- Don’t Skip the Bacon Fat: Cooking the onions and garlic in bacon fat adds so much extra flavor.
- Control the Texture: Blend as much or as little of the soup as you want for your desired texture.
- Taste as You Go: Add salt and pepper gradually to get the seasoning just right.
How to Serve
This creamy potato soup is delicious on its own, but serving it with some warm crusty bread or a side salad really takes it to the next level. Top it with your favorite soup garnishes like shredded cheddar, a dollop of sour cream, chives, and extra crispy bacon for added flavor and texture.
Make Ahead
- To Refrigerate: Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop, adding a splash of milk or broth to thin the soup if needed.
- To Freeze: This soup freezes well! Let it cool completely, then store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Storage: Keep leftovers in the fridge for up to 4 days. If the soup thickens too much in the fridge, simply add a little broth or milk when reheating.
FAQs
1. Can I use different potatoes?
Yes, but gold potatoes work best for a creamy texture. Russet or Yukon gold are good alternatives.
2. Can I make this soup without cream?
You can, but the soup won’t be as rich. You can substitute with whole milk or even a dairy-free alternative like coconut milk.
3. How do I make the soup thicker?
If you like your soup thicker, let it simmer uncovered for a few extra minutes after blending. You can also add a bit more flour at the beginning when you sauté the onions.
4. Can I make this soup vegetarian?
Absolutely! Just skip the bacon and use vegetable broth instead of chicken broth for a delicious vegetarian version.
Conclusion
This creamy potato soup is everything you want in a cozy meal—rich, comforting, and packed with flavor. With crispy bacon, tender potatoes, and a velvety smooth broth, it’s the ultimate comfort food that’s sure to become a family favorite. Whether you’re whipping it up for a casual weeknight dinner or a special occasion, this soup is a guaranteed hit!