The Best Creamy Potato Soup
Creamy potato soup is a comforting, versatile dish that combines simple ingredients into a rich, satisfying meal. Customize it with various toppings and enjoy its warm, nourishing flavors.
Ingredients
- 6 strips of uncooked bacon cut into small pieces
- 3 tablespoons of butter unsalted or salted
- 1 medium yellow onion chopped (about 1.5 cups/200g)
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour 42g
- 2 ½ pounds gold potatoes peeled and diced into 1-inch pieces (approximately 6 large potatoes or 1.15kg)
- 4 cups chicken broth 945ml
- 2 cups milk 475ml
- ⅔ cup heavy cream 155ml
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- ¼ to ½ teaspoon ancho chili powder
- ⅔ cup sour cream 160g
- Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon
Instructions
- Place the bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crisp and browned.
- Remove the bacon and set it aside, leaving the rendered fat in the pot.
- Add the butter and chopped onion to the pot, cooking over medium heat until the onions are tender, about 3 to 5 minutes.
- Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
- Sprinkle the flour over the ingredients and stir until smooth, using a whisk if necessary.
- Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir until well combined.
- Bring the mixture to a boil and cook until the potatoes are fork-tender, approximately 10 minutes.
- Lower the heat to a simmer. Carefully transfer about half of the soup (roughly 5 cups) to a blender and puree until smooth. Alternatively, use an immersion blender directly in the pot.
- Return the pureed soup to the pot, then stir in the sour cream and reserved bacon pieces.
- Simmer the soup for 15 minutes before serving.
- Garnish with sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy!