The Ultimate Potato Soup Recipe
User Reviews
5
The Ultimate Potato Soup Recipe
Description
This potato soup begins by crisping bacon pieces in a pot and reserving them after rendering fat. Onions and garlic are sautéed in the bacon fat for flavor depth. Flour is sprinkled in to create a roux that thickens the soup. Diced gold potatoes cook in a mixture of chicken broth, milk, heavy cream, and seasonings including salt, black pepper, and ancho chili powder, adding gentle heat.
Half the soup is pureed to create a creamy base while some chunks remain for texture contrast. Sour cream is stirred in for tang and richness. Reserved bacon and optional cheddar cheese and chives provide garnish and extra flavor. Ancho chili powder lends subtle smoky warmth without overwhelming.
The soup is filling and ideal for cool days, served hot as a main course or side. Adjust salt and chili powder to taste depending on broth saltiness and spice preference. The balance of pureed and chunky potatoes allows for a creamy yet hearty mouthfeel.
Ingredients
- 6 trips Bacon cut into small pieces, uncooked
- 3 Tablespoons butter unsalted or salted will work
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic minced, cloves
- 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 black pepper ground
- ¼ - ½ teaspoon ancho chili powder
- ⅔ cup sour cream (160g)
- cheddar cheese optional, shredded cheese, additional for topping
- chives
- sour cream
- Bacon
Instructions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
- Start conservatively with salt because broth salt levels vary; adjust after tasting.
- Begin with ¼ teaspoon ancho chili powder, then add more if desired, as its flavor is distinct.
- Puree only half the soup for creamy texture with chunks remaining; puree fully if preferred in batches.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings (recipe makes 3.5 qts of soup)
Amount Per Serving
Calories 521 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 521kcal | 26% |
| Carbohydrates | 47g | 16% |
| Protein | 12g | 24% |
| Fat | 32g | 49% |
| Saturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 87mg | 29% |
| Sodium | 1326mg | 55% |
| Potassium | 1176mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 897IU | 18% |
| Vitamin C | 50mg | 56% |
| Calcium | 182mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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