Instructions
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Cook the bacon pieces in a large Dutch oven or soup pot over medium heat until crisp and browned. Remove and set aside, leaving the rendered fat in the pot.
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Add butter and the chopped onion to the pot. Sauté over medium heat until the onion is tender, about 3–5 minutes.
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Stir in the minced garlic and cook until fragrant, roughly 30 seconds.
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Sprinkle the flour over the mixture and whisk until smooth.
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Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir to combine.
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Bring the soup to a boil, then cook until the potatoes are fork‑tender, about 10 minutes.
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Remove roughly half of the soup and puree it in a blender or with an immersion blender until smooth; return the pureed portion to the pot.
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Stir in the sour cream and the reserved crispy bacon pieces.
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Let the soup simmer for 15 minutes before serving.
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Top each bowl with extra sour cream, bacon, shredded cheddar cheese, and chopped chives if desired.
Video
“How to Make Potato Soup” by Sugar Spun Run, watch on YouTube.
About this recipe
This comforting potato soup is thick, creamy, and studded with crispy bacon bits. The blend of milk, heavy cream, and sour cream creates a rich base while a hint of ancho chili powder adds subtle warmth. It’s perfect for chilly evenings or a hearty lunch. Serve it hot, topped with extra sour cream, shredded cheddar, fresh chives, and more bacon for added texture and flavor. Pair with crusty bread or a simple side salad for a complete meal.
