Potato Soup Recipe
There’s something undeniably comforting about a warm bowl of creamy potato bacon soup. It’s the kind of meal that wraps you in a blanket of warmth, soothing the soul with every spoonful. This recipe is a perfect blend of hearty potatoes and rich, smoky bacon, making it a delicious option for any season. Whether you’re enjoying it on a chilly winter evening or as a light yet satisfying meal during the cooler summer months, this soup brings together the best of both worlds—comfort and flavor.
Ingredients Overview
The foundation of this soup lies in its carefully chosen ingredients, each playing a vital role in creating the perfect dish. Gold potatoes are the star, selected for their naturally buttery flavor and smooth texture. When cooked, they become soft and tender, blending seamlessly into the creamy base of the soup.
Bacon is not just a garnish here but an essential component that infuses the soup with its deep, smoky richness. The fat rendered from the bacon is used to sauté the onions and garlic, creating a flavorful base that sets the tone for the rest of the soup.
Chicken broth and heavy cream work in tandem to create a luscious, velvety texture. The broth adds depth and richness, while the cream lends a luxurious, smooth consistency that elevates the dish from ordinary to extraordinary.
Step-by-Step Cooking Instructions
Achieving the perfect crispy bacon is the first step in this recipe, and it’s crucial. Cook the bacon in a large Dutch oven over medium heat, allowing it to render its fat and become beautifully crisp. Once done, remove the bacon pieces but leave the fat in the pot—this is where the magic happens.
Next, melt the butter into the bacon fat, then add the chopped onion. Sauté the onions until they are tender, which should take about 3 to 5 minutes. As the onions cook, they absorb the flavors of the bacon, creating a rich and savory base. Add the minced garlic, and cook just until it becomes fragrant, ensuring it doesn’t burn and turn bitter.
Sprinkling the flour over the onions and garlic is the next step, stirring until it’s fully incorporated and smooth. This mixture thickens the soup, giving it body and substance. Then, the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder are added. Stir everything together, making sure the ingredients are well combined.
Bring the mixture to a boil, then cook until the potatoes are fork-tender, typically around 10 minutes. This is the time when the flavors start to meld, and the potatoes soak up the creamy broth. Once the potatoes are soft, reduce the heat to a simmer and carefully remove about half of the soup to a blender. Puree this portion until smooth, then return it to the pot. This step is essential for achieving the perfect balance between chunky and creamy textures in the soup.
Stir in the sour cream and reserved bacon pieces, allowing the soup to simmer gently for another 15 minutes. This final simmer helps the flavors develop fully, creating a soup that is both rich and satisfying.
Recipe Tips & Frequently Asked Questions
- Adjusting Soup Thickness: If you prefer a thicker soup, simply reduce the amount of chicken broth, or blend more of the soup until smooth. For a thinner consistency, add a bit more broth or milk until you reach your desired texture.
- Substitution Options: For those with dietary restrictions, this recipe can be easily adapted. Use coconut milk or a non-dairy cream alternative for a dairy-free version, and swap out the bacon for smoked tofu or mushrooms to create a vegetarian option.
- Storing Leftovers: Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat to maintain the soup’s creamy texture.
- Making Ahead: Yes, you can make this soup ahead of time. Prepare the soup as directed, then store it in the refrigerator for up to two days. Reheat gently before serving.
- Spicier Version: To add more heat, increase the amount of ancho chili powder or add a pinch of cayenne pepper. You can also top the soup with sliced jalapeños for an extra kick.
- Freezing the Soup: This soup freezes well. Let it cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight and reheat slowly to preserve the creamy texture.
- Using Different Potatoes: While gold potatoes are ideal, you can also use russet potatoes for a more starchy, thick soup, or red potatoes for a slightly sweeter flavor.
What to Serve With This Recipe
A bowl of this potato bacon soup pairs beautifully with a variety of sides and accompaniments. A crusty loaf of bread, such as a French baguette or sourdough, is perfect for soaking up the creamy broth. For a heartier meal, serve the soup alongside a fresh green salad with a tangy vinaigrette, which will cut through the richness of the soup.
When it comes to beverages, consider pairing this dish with a crisp, dry white wine like a Sauvignon Blanc or a light beer to complement the flavors without overwhelming them. For a non-alcoholic option, a sparkling water with a splash of lemon can refresh the palate.
Elevate your presentation by garnishing the soup with creative toppings. Think crispy fried onions for a bit of crunch, roasted garlic for added depth, or fresh herbs like parsley or dill to brighten the dish. A sprinkle of sharp cheddar cheese or a dollop of sour cream can add a final touch of indulgence.
Topping Ideas for Extra Flavor
While the basic toppings of shredded cheddar, chives, and bacon are always a hit, there are countless ways to add extra flair to your soup. Crispy fried onions bring a delightful crunch, while roasted garlic adds a deep, savory note. Fresh herbs like parsley, dill, or chervil can brighten the dish, cutting through the richness with their vibrant flavors.
For a more substantial meal, consider adding grilled chicken or diced ham as a protein-packed topping. These additions turn the soup into a more filling and balanced dish, perfect for a complete lunch or dinner.
Serving Suggestions
This potato bacon soup is the epitome of comfort food—rich, creamy, and full of flavor. It’s an easy dish to prepare, yet the results are impressive enough to serve at a family gathering or a cozy dinner with friends. The versatility of the recipe allows you to make it your own with various toppings and side dishes.
Encourage your guests to customize their bowls with different garnishes, creating a fun, interactive dining experience. Whether you’re enjoying it on a chilly evening or as a simple yet satisfying meal, this soup is sure to become a favorite in your household. Serve it with love, and watch it bring warmth and joy to your table.
Ingredients
- 2 ½ lbs gold potatoes, peeled and diced into 1-inch pieces (approximately 6 large potatoes or 1.15kg)
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- ⅔ cup heavy cream (155ml)
- ⅓ cup all-purpose flour (42g)
- 6 strips uncooked bacon, cut into small pieces
- 3 Tablespoons butter (unsalted or salted)
- 1 medium yellow onion, chopped (about 1.5 cup/200g)
- 3 large garlic cloves, minced
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder
- ⅔ cup sour cream (160g)
- Optional toppings: shredded cheddar cheese, chives, additional sour cream, and bacon
Instructions
Begin by placing the bacon pieces in a large Dutch oven or a soup pot over medium heat. Cook the bacon until it becomes crisp and browned, releasing its flavorful fat. Once done, remove the bacon pieces and set them aside, keeping the rendered fat in the pot.
Next, add the butter to the pot, allowing it to melt and mingle with the bacon fat. Stir in the chopped onion and cook over medium heat until the onions become tender, which should take about 3 to 5 minutes. Follow by adding the minced garlic and cooking until it becomes fragrant, approximately 30 seconds.
Sprinkle the flour over the sautéed ingredients, stirring until you achieve a smooth consistency. If needed, use a whisk to ensure there are no lumps. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir everything together thoroughly.
Bring the mixture to a boil and cook until the potatoes are fork-tender, which should take around 10 minutes. Once the potatoes are soft, reduce the heat to a simmer. Carefully remove about half of the soup and transfer it to a blender, being cautious of the hot liquid. Puree the soup until smooth. If you prefer, you can use an immersion blender instead.
Return the pureed soup to the pot, then stir in the sour cream and the reserved bacon pieces. Allow the soup to simmer for an additional 15 minutes, letting the flavors meld together.
Serve the soup topped with your choice of shredded cheddar cheese, chives, more sour cream, or additional bacon. Enjoy the rich, comforting flavors!
Potato Soup Recipe
Ingredients
- 2 ½ lbs gold potatoes peeled and diced into 1-inch pieces (approximately 6 large potatoes or 1.15kg)
- 4 cups chicken broth 945ml
- 2 cups milk 475ml
- ⅔ cup heavy cream 155ml
- ⅓ cup all-purpose flour 42g
- 6 strips uncooked bacon cut into small pieces
- 3 Tablespoons butter unsalted or salted
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder
- ⅔ cup sour cream 160g
- Optional toppings: shredded cheddar cheese chives, additional sour cream, and bacon
Instructions
- Begin by placing the bacon pieces in a large Dutch oven or a soup pot over medium heat. Cook the bacon until it becomes crisp and browned, releasing its flavorful fat. Once done, remove the bacon pieces and set them aside, keeping the rendered fat in the pot.
- Next, add the butter to the pot, allowing it to melt and mingle with the bacon fat. Stir in the chopped onion and cook over medium heat until the onions become tender, which should take about 3 to 5 minutes. Follow by adding the minced garlic and cooking until it becomes fragrant, approximately 30 seconds.
- Sprinkle the flour over the sautéed ingredients, stirring until you achieve a smooth consistency. If needed, use a whisk to ensure there are no lumps. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir everything together thoroughly.
- Bring the mixture to a boil and cook until the potatoes are fork-tender, which should take around 10 minutes. Once the potatoes are soft, reduce the heat to a simmer. Carefully remove about half of the soup and transfer it to a blender, being cautious of the hot liquid. Puree the soup until smooth. If you prefer, you can use an immersion blender instead.
- Return the pureed soup to the pot, then stir in the sour cream and the reserved bacon pieces. Allow the soup to simmer for an additional 15 minutes, letting the flavors meld together.
- Serve the soup topped with your choice of shredded cheddar cheese, chives, more sour cream, or additional bacon. Enjoy the rich, comforting flavors!
Notes
- Start with a smaller amount of salt and adjust to taste; the required amount may vary based on the type or brand of broth used.
- If unfamiliar with ancho chili powder, begin with ¼ teaspoon and taste before increasing to ½ teaspoon, depending on preference.
- For a fully creamy texture, puree the entire soup in batches; if a chunkier soup is preferred, only puree half, leaving some potato pieces intact.