The Ultimate Potato Soup Recipe

Steps

1. 1

   Place the chopped bacon in a large Dutch oven or soup pot over medium heat. Cook until the bacon is crisp and browned, stirring occasionally so it cooks evenly.

2. 2

   Remove the bacon pieces with a slotted spoon and set them aside. Leave the rendered bacon fat in the pot.

3. 3

   Add the butter and chopped onion to the pot. Cook over medium heat for 3–5 minutes, stirring occasionally, until the onion is tender.

   Start 5-minute timer
4. 4

   Add the minced garlic. Cook for about 30 seconds, stirring, until fragrant but not browned.

   Start 30-second timer
5. 5

   Sprinkle the flour over the onion and garlic. Stir until the flour is fully moistened and the mixture is smooth; use a whisk if needed to remove lumps.

6. 6

   Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir thoroughly to combine and distribute the flour mixture.

7. 7

   Bring the soup to a boil. Cook for about 10 minutes, or until the potatoes are tender when pierced with a fork.

   Start 10-minute timer
8. 8

   Reduce the heat to a simmer. Carefully transfer approximately half of the hot soup—about 5 cups—to a blender and puree until smooth. Work in batches if necessary and take care when blending hot liquid. Alternatively, use an immersion blender directly in the pot. For a completely smooth soup, puree all of it; for more texture, puree only half.

9. 9

   Return the pureed soup to the pot. Add the sour cream and reserved bacon pieces, then stir well to combine. Do not add the bacon before blending.

10. 10

    Let the soup simmer for 15 minutes, stirring occasionally, before serving.

    Start 15-minute timer
11. 11

    Ladle the soup into bowls and top with optional sour cream, bacon, shredded cheddar cheese, and chives. Ancho chili powder may also be sprinkled over the top.