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A rich and creamy one-pot potato soup loaded with crispy bacon, tender potatoes, sour cream, and cheddar cheese for a comforting meal.

  • Total Time: 1 hour
  • Yield: 8 servings (makes approximately 3.5 quarts of soup) 1x

Ingredients

Scale
  • 6 strips uncooked bacon, chopped into small pieces
  • 3 tablespoons butter (salted or unsalted)
  • 1 medium yellow onion, chopped (about 1.5 cups or 200g)
  • 3 large garlic cloves, minced
  • ⅓ cup all-purpose flour (42g)
  • 2½ lbs gold potatoes, peeled and diced into pieces no bigger than 1 inch (about 6 large potatoes or 1.15kg)
  • 4 cups chicken broth (945ml)
  • 2 cups milk (475ml)
  • ⅔ cup heavy cream (155ml)
  • 1½ teaspoons salt (adjust to taste)
  • 1 teaspoon ground black pepper
  • ¼ – ½ teaspoon ancho chili powder
  • ⅔ cup sour cream (160g)
  • Shredded cheddar cheese, chives, extra sour cream, and bacon for topping (optional)

Instructions

  1. Cook bacon pieces in a large Dutch oven or soup pot over medium heat until browned and crispy.
  2. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
  3. Add butter and chopped onion to the pot; cook over medium heat until onions are soft and tender, about 3-5 minutes.
  4. Stir in minced garlic and cook for about 30 seconds until fragrant.
  5. Sprinkle flour over the onion and garlic, stirring constantly. Use a whisk to smooth out lumps.
  6. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Mix well.
  7. Bring soup to a boil, then cook until potatoes are easily pierced with a fork, about 10 minutes.
  8. Lower heat to a simmer. Carefully scoop out about half of the soup (around 5 cups) into a blender and puree until smooth. Stir the pureed soup back into the pot. Alternatively, puree directly in the pot with an immersion blender.
  9. Stir in sour cream and reserved cooked bacon pieces.
  10. Simmer gently for another 15 minutes to let flavors meld.
  11. Serve with extra sour cream, crispy bacon bits, shredded cheddar, and chives on top if desired.

Notes

Start with a smaller amount of salt and adjust to taste because broth saltiness varies by brand., Ancho chili powder adds subtle smoky depth; start with ¼ teaspoon and increase as preferred., Puree half of the soup for texture; puree all for a silky smooth soup., Do not add bacon before pureeing to avoid mushy texture.

  • Author: Laura
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 521 kcal per serving
  • Fat: 32 g per serving
  • Carbohydrates: 47 g per serving
  • Protein: 12 g per serving