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
Recommended Equipment
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Immersion blender
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Dutch Oven
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Instructions
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Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
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Remove bacon pieces and set aside, leaving the fat in the pot.
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Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
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Add garlic and cook until fragrant (about 30 seconds).
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Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
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Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
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Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
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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.).
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Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
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Allow soup to simmer for 15 minutes before serving.
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Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven’t used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.