Description
This soul-satisfying, velvety potato soup is a one-pot wonder that blends buttery gold potatoes with a rich, creamy base. Enhanced by the smoky crunch of crisp turkey bacon and a touch of warmth from ancho chili powder, this soup is the perfect comforting meal for chilly days, offering bistro-quality flavor in a simple, easy-to-follow format suitable for any family kitchen.
Ingredients
6 strips turkey bacon, chopped
3 tablespoons butter
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
1/3 cup all-purpose flour
2 1/2 lbs gold potatoes, peeled and diced into 1-inch chunks
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1 1/2 teaspoons salt
1 teaspoon ground pepper
1/2 teaspoon ancho chili powder
2/3 cup sour cream
Shredded cheddar cheese, chives, and extra turkey bacon for serving
Instructions
Heat a Dutch oven over medium heat and crisp the turkey bacon pieces. Remove with a slotted spoon, keeping the fat in the pot.
Add butter and onions to the pot, sautéing until softened.
Stir in garlic and cook until fragrant.
Whisk in the flour and cook for about 1 minute to create a roux.
Gradually stir in the chicken broth, then add the potatoes, milk, and cream.
Bring to a simmer and cook until the potatoes are tender, roughly 20-25 minutes.
Stir in the salt, pepper, ancho chili powder, and sour cream until smooth.
Use a potato masher to reach the desired consistency, keeping some chunks for texture.
Serve warm topped with cheese, chives, and the crispy turkey bacon.
Notes
Ensure you don’t over-mash the potatoes if you prefer a chunkier soup. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.
- Prep Time: 15
- Cook Time: 40
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: approx. 1.5 cups
- Calories: 420
- Sugar: 7g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 44g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 65mg