Ingredients
Scale
- 6 strips of uncooked bacon, cut into small pieces
- 3 tablespoons of unsalted or salted butter
- 1 medium yellow onion, chopped (approximately 1.5 cups or 200g)
- 3 large garlic cloves, minced
- ⅓ cup all-purpose flour (about 42g)
- 2 ½ lbs gold potatoes, peeled and diced into pieces no larger than 1 inch (approximately 6 large potatoes or 1.15kg)
- 4 cups chicken broth (about 945ml)
- 2 cups milk (approximately 475ml)
- ⅔ cup heavy cream (about 155ml)
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- ¼ to ½ teaspoon ancho chili powder (adjust to taste)
- ⅔ cup sour cream (approximately 160g)
- Optional toppings: shredded cheddar cheese, chives, additional sour cream, and bacon
Instructions
- Cook the bacon pieces in a large Dutch Oven or soup pot over medium heat until crisp and browned, then remove them and set aside while leaving the fat in the pot.
- Cook chopped onion in butter over medium heat until tender, about 3-5 minutes, then add garlic and cook until fragrant, approximately 30 seconds.
- Sprinkle the flour over the ingredients in the pot, stir until smooth using a whisk if needed, then add the diced potatoes along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder, stirring well to combine everything.
- Bring to a boil and cook until the potatoes are tender when pierced with a fork, which should take about 10 minutes.
- Reduce the heat to a simmer and, carefully removing about half of the soup—approximately 5 cups but simply eyeballing it is fine—puree it in a blender until smooth, or use an immersion blender.
- Return the pureed soup to the pot, stir in the sour cream and reserved bacon pieces, and mix well.
- Allow the soup to simmer for 15 minutes before serving it topped with additional sour cream, bacon, cheddar cheese, or chives for added enjoyment.
Notes
- I recommend starting with a reserved amount of salt and adjusting it as needed, since the amount required will vary based on the type or brand of broth you use.
- If you’re new to ancho chili powder, I suggest beginning with ¼ teaspoon. Taste it first, and then you can increase it to ½ teaspoon if you enjoy the flavor.
- If you’re looking for a smooth and creamy soup, you can puree the entire mixture in batches, doing about half at a time. Personally, I enjoy my potato soup with some chunks of potatoes, so I like to puree just half of it.
- Prep Time: 30 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 521kcal
- Sugar: 7g
- Fat: 32g
- Trans Fat: 1g
- Carbohydrates: 47g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 87mg