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–+ servings
Creamy Potato Soup

Creamy Potato Soup with Bacon for Cozy Nights In

Indulge in this creamy potato soup with bacon perfect for chilly evenings. Comfort food at its finest!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 6 oz Bacon Add a savory, smoky flavor; substitute with turkey bacon for a leaner option.
  • 2 tbsp Butter Choose unsalted butter to control salt levels.
  • 1 medium Yellow Onion Can substitute with shallots for a milder taste.
  • 2 cloves Garlic Fresh minced garlic is best.
  • 1/4 cup All-purpose Flour Use gluten-free flour for a special diet.
For the Soup
  • 4 cups Gold Potatoes Russet or red potatoes can be used.
  • 4 cups Chicken Broth Substitute with vegetable broth for a vegetarian version.
  • 1 cup Milk Half-and-half or plant-based milk can be used.
  • 1/2 cup Heavy Cream Can be omitted or reduced for a lighter option.
  • to taste Salt Enhances overall flavor.
  • to taste Ground Pepper Adjust to taste after cooking.
  • 1 tsp Ancho Chili Powder Can substitute with cayenne pepper for more spice.
For Garnishing
  • 1 cup Sour Cream Greek yogurt is a healthier alternative.
  • 1 cup Shredded Cheddar Cheese Any good melting cheese can be used.
  • to taste Chives Fresh garnish that boosts flavor.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions for Creamy Potato Soup
  1. In a large Dutch oven, cook diced bacon over medium heat until crispy, about 5-7 minutes. Remove and drain on paper towels.
  2. Add 2 tablespoons of butter to the pot and let it melt. Sauté one chopped yellow onion until tender, about 3-5 minutes.
  3. Stir in 2 cloves of minced garlic and cook for about 30 seconds until fragrant.
  4. Sprinkle in 1/4 cup of all-purpose flour, stirring until the mixture forms a paste and cook for 1-2 minutes.
  5. Gradually mix in 4 cups of diced gold potatoes, 4 cups of chicken broth, and 1 cup of milk, then pour in 1/2 cup of heavy cream. Season with salt, pepper, and 1 teaspoon of ancho chili powder. Stir and bring to a boil.
  6. Reduce heat to low and simmer, covered, for 10-15 minutes until the potatoes are fork-tender. Stir occasionally.
  7. Using an immersion blender, puree half of the soup in the pot, then mix it back into the rest.
  8. Stir in 1 cup of sour cream and the reserved crispy bacon, allowing everything to combine over low heat for 10-15 minutes.
  9. Serve topped with shredded cheddar cheese, additional sour cream, and fresh chives.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

For best flavor retention, refrigerate leftovers in an airtight container for up to four days; reheat on low heat to maintain creaminess.

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