The Ultimate Creamy Potato Soup
The Ultimate Creamy Potato Soup is a rich and satisfying dish, perfect for cold days.
Equipment
- immersion blender
- Dutch oven
Ingredients
Bacon and Vegetables
- 6 strips bacon cut into small pieces
- 3 Tablespoons butter unsalted or salted
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
Soups Base
- ⅓ cup all-purpose flour (42g)
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (about 6 large potatoes/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)
Toppings
- shredded cheddar cheese optional
- chives optional
- additional sour cream optional
- bacon for topping, optional
Instructions
Cooking Steps
- 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 and puree until smooth.
- 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
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.
Nutrition
Serving: 1servingCalories: 521kcalCarbohydrates: 47gProtein: 12gFat: 32gSaturated Fat: 17gTrans Fat: 1gCholesterol: 87mgSodium: 1326mgPotassium: 1176mgFiber: 5gSugar: 7gVitamin A: 897IUVitamin C: 50mgCalcium: 182mgIron: 2mg
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