1-Let’s dive into making this potato soup recipe, starting with the basics to ensure even beginners can succeed. First, gather your ingredients and set up your workspace for smooth sailing it’s all about that easy prep. Wash, peel, and dice the potatoes into uniform pieces no larger than 1 inch to help them cook evenly and create that creamy texture.

2-Next, cook the 6 strips of uncooked bacon in a large pot over medium heat until crisp and browned, then remove and set aside, keeping the fat in the pot. This step adds smoky flavor without making the soup greasy. Add the 3 tablespoons of butter and the chopped onion, cooking over medium heat until tender, about 3 to 5 minutes, to build a savory base.

3-Now, stir in the 3 minced garlic cloves and cook for about 30 seconds until fragrant, avoiding any burn. Sprinkle in the 1/3 cup of all-purpose flour and stir until smooth, using a whisk if needed, to thicken the soup nicely. Add the diced potatoes, 4 cups of chicken broth, 2 cups of milk, 2/3 cup of heavy cream, 1 1/2 teaspoons of salt, 1 teaspoon of ground pepper, and 1/4 to 1/2 teaspoon of ancho chili powder, then stir well and bring to a boil.

4-Once boiling, cook until the potatoes are tender, about 10 minutes, then reduce heat to simmer. For that perfect creamy consistency, remove about half of the soup to a blender or use an immersion blender to puree until smooth, then return it to the pot. Stir in the 2/3 cup of sour cream and the reserved bacon pieces, letting it simmer for 15 minutes before serving.

5-Finally, ladle into bowls and top with optional shredded cheddar cheese, chives, additional sour cream, or bacon. This method, prepping in 30 minutes and totaling the same, serves about 8 and keeps things straightforward. For more ideas on variations, check out our baking tips section on the blog.