Creamy Potato Soup
This easy one-pot creamy potato soup is the ultimate comfort food. Rich, flavorful, and loaded with bacon, cheddar, and sour cream, it’s a family favorite!
Equipment
- Dutch Oven or Soup Pot
- Whisk
- Immersion Blender or Blender
- Knife
- Cutting Board
Ingredients
Main Ingredients
- 6 strips bacon cut into small pieces
- 3 tablespoons butter unsalted or salted
- 1 medium yellow onion chopped
- 3 cloves garlic minced
- 1/3 cup all-purpose flour
- 2.5 pounds gold potatoes peeled and diced
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1.5 teaspoons salt or to taste
- 1 teaspoon ground pepper
- 0.25 teaspoon ancho chili powder optional, for depth of flavor
- 2/3 cup sour cream
- shredded cheddar cheese, chives, extra sour cream, extra bacon optional for topping
Instructions
- In a large pot, cook bacon until crisp. Remove and set aside, leaving fat in the pot.
- Add butter and onion. Cook until onions are tender (3–5 minutes). Add garlic and cook for 30 seconds.
- Sprinkle flour over onion mixture and stir until smooth.
- Add potatoes, broth, milk, cream, salt, pepper, and chili powder. Bring to a boil and cook until potatoes are tender (10–15 minutes).
- Using an immersion blender (or regular blender), puree about half the soup for a creamy texture, then return to the pot.
- Stir in sour cream. Return bacon to pot and stir to combine. Serve hot with toppings if desired.
Notes
You can make this soup vegetarian by omitting the bacon and using vegetable broth. Adjust salt levels to taste.