Ultimate Creamy Potato Soup Recipe
Enjoy this hearty and satisfying ultimate potato soup!
Description
This ultimate potato soup recipe is everything you crave in a comforting bowl: velvety, flavorful, and loaded with hearty potatoes, smoky bacon, and a touch of cream. With just the right balance of textures and seasonings, it’s a family favorite that’s easy to customize with your favorite toppings. Whether you're looking for a cozy weeknight dinner or a crowd-pleasing dish, this potato soup delivers every time!
Ingredients
- 6 slices of smoky bacon (chopped, uncooked)
- 3 tablespoons butter (unsalted or salted)
- 1 medium yellow onion (finely diced, about 1 ½ cups)
- 3 large garlic cloves (minced)
- ⅓ cup all-purpose flour
- 2 ½ pounds gold potatoes (peeled and diced into 1-inch pieces, about 6 large potatoes)
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- ¾ cup heavy cream
- 1 ½ teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon ancho chili powder (optional for a mild kick)
- ½ cup sour cream
- Optional toppings: shredded sharp cheddar cheese, chopped fresh chives, crispy bacon bits, and an extra dollop of sour cream
Instructions
- Cook the Bacon:
- In a large Dutch oven or soup pot, cook chopped bacon over medium heat until crispy and browned.
- Remove bacon pieces with a slotted spoon and set aside, leaving the rendered bacon fat in the pot.
- Sauté the Aromatics:
- Add butter to the bacon fat in the pot and let it melt. Stir in the chopped onion and sauté over medium heat until softened and translucent, about 5 minutes.
- Add minced garlic and cook for an additional minute, stirring frequently.
- Build the Base:
- Sprinkle the flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for 1–2 minutes until the raw flour smell dissipates.
- Add Potatoes and Liquid:
- Gradually whisk in the chicken broth, ensuring no lumps remain. Add the diced potatoes and bring the mixture to a gentle boil.
- Reduce heat to medium-low, cover, and simmer for 15–20 minutes, or until the potatoes are tender when pierced with a fork.
- Blend for Creaminess:
- Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
- Finish with Dairy:
- Stir in the milk, heavy cream, salt, pepper, smoked paprika, and ancho chili powder. Heat gently over low heat until warmed through. Avoid boiling.
- Add Sour Cream:
- Remove the pot from heat and stir in the sour cream for added tanginess and creaminess.
- Serve and Garnish:
- Ladle the soup into bowls and top with your choice of shredded cheddar cheese, crispy bacon, fresh chives, and an extra dollop of sour cream.
Note
- For a vegetarian option, skip the bacon and use vegetable broth. Add a teaspoon of smoked paprika for a hint of smoky flavor.
- If you prefer a thicker soup, increase the flour by 1 tablespoon or simmer the soup longer after blending.
Enjoy this hearty and satisfying ultimate potato soup! 🥔🍲
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