Creamy Potato Soup with Bacon offers a delightful homemade blend of Yukon Gold potatoes, onion, garlic, and crispy bacon, perfect for warming up on chilly days. This soup, with its velvety texture and rich flavors, is not only ideal as a starter but also substantial enough to serve as a light meal.
As temperatures plummet, there’s nothing quite as comforting as a steaming bowl of soup. This Potato Soup recipe, crafted with a broth base enhanced by sour cream and blended potatoes, promises a creamy and satisfying culinary experience with each spoonful.
Ingredients & Substitutions
- Bacon: Opt for thick-cut bacon for enhanced flavor. Alternatively, use any bacon available. If preferred, bacon can be omitted.
- Potatoes: Yukon Gold potatoes are recommended for their versatility and texture. Alternatively, Russet potatoes can be used. Peeling the potatoes is optional.
- Chicken Broth: While chicken broth is preferable, chicken stock can also be used.
- Sour Cream: Ensure the sour cream reaches room temperature before incorporating it into the soup.
- Toppings: Enhance your soup with toppings such as shredded cheddar cheese, green onions, and additional crumbled bacon.
Can I Make this Soup Without a Blender?
While blending half of the soup enhances its creaminess, an immersion blender can also be used. Without a blender, the soup will have a chunkier consistency. Alternatively, mash some potato chunks with a potato masher.
Variations to Potato Soup
Customize your Potato Soup by incorporating ingredients such as ham, rotisserie chicken, corn, carrots, celery, or any preferred vegetables.
How to Store
Refrigerate any leftover soup in a sealed container for 4-5 days after cooling completely. Freezing is not recommended.
Ingredients
- 4 slices thick-cut bacon
- 1 yellow onion, diced (about 1 cup)
- 2 teaspoons garlic, minced
- 8 medium Yukon Gold potatoes, peeled and cubed (about 7 cups)
- 4 cups (960 g) chicken broth
- ¼ cup (½ stick / 57 g) unsalted butter
- ¼ cup (31 g) all-purpose flour
- 1 cup (230 g) sour cream, room temperature
- ½ teaspoon chili powder, optional
- 1½ teaspoons kosher salt
- pepper, to taste
Toppings
- shredded cheddar cheese, for garnish
- green onion, for garnish
- cooked and crumbled bacon, for garnish
Instructions
- In a large pot, cook the bacon until crispy (approximately 8-10 minutes). Transfer the bacon to a paper towel-lined plate to drain, then crumble it once cooled.
- In the remaining bacon grease, sauté the onion until translucent (5-7 minutes). Add minced garlic and cook for an additional minute.
- Add the potatoes to the pot and sauté for 3-4 minutes.
- Pour in the chicken broth, cover, and simmer for 15-18 minutes, or until the potatoes are fork-tender.
- In a separate skillet, melt the butter over low heat. Once melted, sprinkle in the flour and whisk until combined. Cook until lightly browned (about 1-2 minutes).
- Add the sour cream to the skillet and stir until fully combined.
- Transfer the sour cream mixture to the pot with the potatoes. Stir to combine.
- Blend half of the soup until smooth using a blender, then return it to the pot.
- Add chili powder, salt, pepper, and half of the crumbled bacon to the pot. Stir to combine.
- Serve hot, garnished with shredded cheddar cheese, green onion, and the remaining crumbled bacon. Enjoy the comforting goodness of Creamy Potato Soup with Bacon!
