This creamy potato soup recipe is a comforting and indulgent dish that brings together the rich flavors of bacon, potatoes, and a velvety cream base. The savory aroma of bacon crisping up sets the stage for a delightful culinary experience. The addition of butter, onions, and garlic adds layers of savory goodness, creating a fragrant base for the soup. The velvety texture of the soup is achieved through a clever blend of diced potatoes, chicken broth, milk, and heavy cream, creating a luscious and satisfying consistency.
One noteworthy element of this recipe is the optional touch of ancho chili powder, offering a subtle and smoky heat that elevates the overall flavor profile. The incorporation of sour cream adds a delightful tanginess, balancing the richness of the dish. Topped with reserved bacon pieces, shredded cheddar cheese, and chives, each spoonful becomes a symphony of textures and tastes. The flexibility to puree half of the soup allows for a customizable experience, offering a choice between a completely creamy blend or a soup with hearty potato chunks.
Perfectly suited for a cozy night in, this one-pot wonder requires just 30 minutes of preparation, making it an accessible yet gourmet addition to your home-cooked repertoire. Whether enjoyed as a stand-alone meal or paired with crusty bread, this creamy potato soup is sure to become a household favorite, providing warmth and satisfaction with every spoonful.
The Ultimate Potato Soup Recipe
An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.
CourseSoup
CuisineAmerican
Prep Time30minutes minutes
Total Time30minutes minutes
Servings6 people
Calories521kcal
Equipment
- Immersion blender
- Dutch Oven
Ingredients
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder**
- ⅔ cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
ADVERTISEMENT
