Creamy Potato Bacon Soup
30 m
Prep Time
30 m
Cook Time
- 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
- 1/3 cup all-purpose flour (42g)
- 2 1/2 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)
- 2/3 cup heavy cream (155ml)
- 1 1/2 teaspoon* salt
- 1 teaspoon ground pepper
- 1/4 - 1/2 teaspoon ancho chili powder**
- 2/3 cup sour cream (160g)
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
- 1
Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
- 2
Remove bacon pieces and set aside, leaving the fat in the pot.
- 3
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- 4
Add garlic and cook until fragrant (about 30 seconds).
- 5
Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- 6
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- 7
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- 8
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.).
- 9
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- 10
Allow soup to simmer for 15 minutes before serving.
- 11
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!