Ingredients
Equipment
Method
Phase 1: Crisping the Bacon and Building the Flavor Base
- Place the bacon pieces in your largest Dutch Oven or a sturdy soup pot over medium heat and cook until beautifully crisp and browned (about 5-7 minutes).
- Once crisp, use a slotted spoon to remove the bacon and set aside on paper towels. Leave the bacon fat in the pot.
- Add the 3 Tablespoons of butter to the bacon fat in the pot. Once melted, add the chopped yellow onion. Cook over medium heat for about 3-5 minutes, stirring occasionally, until tender and translucent.
- Add the minced garlic cloves to the pot. Cook for about 30 seconds, stirring constantly, until fragrant. Be careful not to let it brown or burn.
Phase 2: Creating the Roux and Simmering the Soup
- Sprinkle the ⅓ cup of all-purpose flour over the cooked onions and garlic. Stir well, using a whisk if needed, until the mixture is smooth and the flour is fully incorporated, forming a thick paste (the roux).
- Add the diced gold potatoes, 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, 1 ½ teaspoon of salt, 1 teaspoon of ground pepper, and ¼ - ½ teaspoon of ancho chili powder to the pot. Stir everything well to combine.
- Bring the soup to a gentle boil, then reduce the heat and cook for about 10 minutes, or until the potatoes are tender when pierced with a fork. Ensure consistent potato cooking by cutting pieces no larger than 1 inch.
Phase 3: Achieving the Perfect Creamy-Chunky Texture
- Once the potatoes are tender, reduce the heat to a simmer. Carefully remove approximately half of the soup (about 5 cups, or eyeball it) to a blender. Puree until smooth and velvety. Alternatively, use an immersion blender directly in the pot to puree about half of the soup, leaving some potato chunks for texture.
- Return the pureed soup to the pot (if using a standard blender). Add the ⅔ cup of sour cream and the reserved crispy bacon pieces. Stir everything well to combine, being careful not to blend the bacon.
- Allow the soup to simmer for another 15 minutes before serving to meld flavors and thicken to a rich consistency.
- Finally, ladle the comforting loaded potato soup into bowls. Top with additional sour cream, crumbled bacon, shredded cheddar cheese, or fresh chives. Enjoy every warm, flavorful spoonful!
Nutrition
Notes
This loaded potato soup is excellent for meal prep. Store cooled leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months. To reheat, warm gently on the stovetop or microwave, adding a splash of milk or cream if needed to restore consistency. For best results, cut potatoes uniformly and avoid blending the crispy bacon into the soup. The ancho chili powder adds subtle depth. Season smartly by tasting and adjusting salt at the end. Serve with a crispy herb & garlic crouton topping, shredded cheddar, fresh chives, and extra sour cream or bacon.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.