If there’s one recipe that always brings comfort to the table, it’s a bowl of creamy potato soup. This version is wonderfully easy—everything comes together in just one pot—yet the flavors taste like you’ve been simmering it all day. Loaded with smoky bacon and creamy potato goodness, it’s the kind of meal that wraps you up like a blanket on a crisp fall or winter night.
The first time I made it, I could tell right away it’s going to be one of those recipes that never goes out of style. Rich, cozy, and irresistibly delicious, it’s the kind of dish people swear you must have picked up from a restaurant, although you’ll know the secret is just one pot and a few simple ingredients. Whether you’re cooking for family, friends, or just yourself, this soup is a little bowl of comfort that brings everyone to the table with a smile.
Ingredients
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter, unsalted or salted will work
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- ⅓ cup flour
- 2 ½ lbs. gold potatoes peeled and diced into pieces no larger than 1”
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 to 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon ancho chili powder
- ⅔ cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Directions
- Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Once cooked, 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. Half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively, you can use an immersion blender. Be careful during this step - the soup will be hot!
- 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!
