How to Make Potato Soup

Ingredients

• 6 pieces Bacon Strips (cut into bite‑size pieces)
• 3 tablespoons Unsalted Butter (cut into cubes)
• 1 whole Medium Onion (peeled and diced)
• 3 pieces Garlic Cloves (minced (about 1 heaping tablespoon))
• 1/3 cup All-Purpose Flour (sifted)
• 2 pounds Yukon Gold Potatoes (peeled (optional) and cut into 1‑inch cubes)
• 4 cups Chicken Broth (low‑sodium preferred)
• 2 cups Whole Milk (2% or whole milk)
• 2/3 cup Heavy Cream (chilled)
• 1.5 teaspoons Salt (kosher or table salt)
• 1 teaspoon Ground Black Pepper (freshly ground)
• 1/4 teaspoon Ancho Chili Powder (smoky sweet flavor; can add another 1/4 tsp after taste test)
• 2/3 cup Sour Cream (full‑fat)
• 2 strips Optional Garnish: Extra Bacon (cooked crisp and crumbled)
• 1/4 cup Optional Garnish: Cheddar Cheese (shredded)
• 2 tablespoons Optional Garnish: Chives (finely chopped)

Instructions

1. Cook Bacon

   Add the bite‑size bacon pieces to the Dutch oven and cook over medium heat, stirring occasionally, until the bacon is crisp and fully cooked.

   Time: PT8M

2. Remove Bacon

   Using a slotted spoon, transfer the cooked bacon to a paper‑towel‑lined plate and set aside, leaving the rendered fat in the pot.

   Time: PT2M

3. Sauté Butter and Onion

   Add 3 Tbsp butter to the pot and melt, then add the diced onion. Cook, stirring, until the onion becomes translucent, about 3–5 minutes.

   Time: PT4M

   Temperature: medium

4. Add Garlic

   Stir in the minced garlic and cook for about 30 seconds until fragrant.

   Time: PT30S

   Temperature: medium

5. Incorporate Flour

   Sprinkle 1/3 cup flour over the onion‑garlic mixture and whisk continuously for 1 minute to form a smooth roux, eliminating any lumps.

   Time: PT1M

   Temperature: medium

6. Add Potatoes

   Add the cubed Yukon Gold potatoes to the pot and stir to coat them with the roux.

   Time: PT1M

   Temperature: medium

7. Add Liquids and Spices

   Pour in 4 cups chicken broth, 2 cups whole milk, and 2/3 cup heavy cream. Stir in 1½ tsp salt, 1 tsp black pepper, and ¼ tsp ancho chili powder (adjust after tasting). Increase heat to bring the mixture to a boil.

   Time: PT5M

   Temperature: high

8. Boil Potatoes

   Once boiling, reduce heat slightly and cook until the potatoes are fork‑tender, about 10 minutes.

   Time: PT10M

   Temperature: medium‑high

9. Simmer Soup

   Reduce heat to a gentle simmer and continue cooking for 30 minutes, stirring occasionally.

   Time: PT30M

   Temperature: low

10. Puree Half the Soup

    Using an immersion blender, puree roughly half of the soup directly in the pot until smooth. If using a countertop blender, transfer half of the soup to the blender, puree, then return to the pot.

    Time: PT5M

11. Finish with Sour Cream and Bacon

    Stir in 2/3 cup sour cream and the reserved crisp bacon. Simmer gently for another 15 minutes to meld flavors.

    Time: PT15M

    Temperature: low

12. Serve

    Ladle the soup into bowls and garnish with extra bacon, shredded cheddar, or chopped chives if desired. Serve hot.

    Time: PT0M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

30 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Bacon Strips: turkey bacon, pancetta
• Instead of Unsalted Butter: margarine, olive oil
• Instead of Medium Onion: shallots, leeks
• Instead of Garlic Cloves: garlic powder (1 tsp)
• Instead of All-Purpose Flour: gluten‑free flour blend
• Instead of Yukon Gold Potatoes: Russet potatoes, red potatoes
• Instead of Chicken Broth: vegetable broth
• Instead of Whole Milk: half‑and‑half, plant‑based milk
• Instead of Heavy Cream: half‑and‑half, coconut cream
• Instead of Ancho Chili Powder: regular chili powder, chipotle powder
• Instead of Sour Cream: Greek yogurt, crème fraîche
• Instead of Optional Garnish: Cheddar Cheese: Monterey Jack

Equipment Needed

• Dutch Oven
• Cutting Board
• Chef's Knife
• Measuring Cups and Spoons
• Wooden Spoon or Spatula
• Immersion Blender
• Ladle (optional)
• Paper Towels (optional)
• Heat‑Resistant Bowl (for blender transfer) (optional)

Critical Steps — Do Not Skip

• Cooking bacon until crisp
• Incorporating flour without lumps
• Pureeing half the soup for texture
• Adding sour cream without curdling

Chef Tips from the Video

• Use Yukon Gold potatoes for a naturally creamy texture
• Reserve the bacon fat; it adds depth and reduces the need for extra oil
• Adjust the amount of ancho chili powder to suit your heat preference
• For extra richness, finish with a drizzle of melted butter just before serving

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 3–4 days

Freezer: Freeze in portion‑size bags for up to 2 months

Room temperature: Do not store at room temperature; refrigerate promptly

Make-Ahead Tips

• Cook the bacon and crumble it ahead of time; store in the fridge
• Prepare the soup base up to step 9, let cool, then refrigerate; add sour cream and bacon just before serving
• Soup freezes well; thaw in the refrigerator before reheating

Frequently Asked Questions