Ingredients
Equipment
Method
Phase 1: Building the Flavor Base
- Place the bacon pieces in a large Dutch oven or heavy-bottomed soup pot over medium heat. Cook until the bacon is beautifully crisp and browned, usually about 8-10 minutes.
- Carefully remove the crispy bacon pieces with a slotted spoon and set them aside on a paper towel-lined plate. Leave the flavorful rendered bacon fat in the pot.
- Add the butter and chopped yellow onion to the pot with the bacon fat. Cook over medium heat, stirring occasionally, until the onions are tender and translucent, about 3-5 minutes.
- Add the minced garlic cloves to the pot and cook for just about 30 seconds, stirring constantly, until fragrant. Be careful not to burn the garlic.
Phase 2: Mastering the Roux and Simmering
- Sprinkle the all-purpose flour evenly over the sautéed onions and garlic. Stir continuously with a whisk or spoon until smooth, creating a thick paste. Cook this roux for 1-2 minutes, stirring, to cook out the raw flour taste and deepen its flavor.
- Gradually add the diced gold potatoes to the pot, followed by the chicken broth, milk, heavy cream, 1 ½ teaspoon salt, 1 teaspoon ground pepper, and ¼ - ½ teaspoon ancho chili powder. Stir everything thoroughly to ensure the roux is fully incorporated and to prevent anything from sticking to the bottom of the pot. Ensure your potatoes are uniformly cut (¾”-1”) for even cooking.
- Bring the soup to a gentle boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the potatoes are just tender when pierced with a fork, typically about 10-15 minutes.
Phase 3: The Creamy Twist and Finish
- For a soup with delightful potato chunks, carefully remove approximately half of the soup (about 5 cups) to a regular blender and puree until smooth, exercising caution with hot liquids and blending in batches. Alternatively, use an immersion blender directly in the pot to puree about half of the soup, leaving some chunks for texture. For a completely smooth soup, blend all of it.
- Return any pureed soup to the pot. Add the ⅔ cup sour cream and the 2 tablespoons softened full-fat cream cheese. Stir vigorously with a whisk until the cream cheese is completely dissolved and smooth. Then, stir in the reserved crispy bacon pieces. Taste the soup and adjust the salt and pepper as needed.
- Allow the soup to gently simmer for another 15 minutes. This allows all the incredible flavors to meld and deepen.
- Ladle the hot soup into bowls. Top generously with additional sour cream, more crispy bacon bits, shredded cheddar cheese, and fresh chives. Enjoy!
Nutrition
Notes
This recipe's secret cream cheese twist delivers an incredibly rich, velvety texture and excellent stability, making it great for leftovers. Adjust seasoning to taste and garnish generously for a loaded potato soup experience. Enjoy this comforting, adaptable meal! Nutrition information is estimated based on common ingredients and serving sizes and may vary.