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I perfected this creamy potato soup recipe during our coldest winter last year. The secret lies in that mix of smooth and chunky potatoes swimming in a velvety broth with crispy bacon and melted cheese. Now it's our go-to comfort meal on chilly nights when we need something that hugs us from the inside out.
Why This Works
Every spoonful brings creamy potatoes crispy bacon bits and that rich broth that took on all the good flavors while cooking. Takes just one pot and basic ingredients but tastes like it came from your favorite restaurant. Plus you can dress it up however you like with extra toppings making everyone at the table happy.
Your Shopping List
- The Base: Good bacon fresh potatoes sweet onion and garlic build our flavor foundation.
- Make It Rich: Heavy cream sour cream sharp cheddar cheese for that velvety texture.
- The Liquid: Chicken broth helps potatoes cook up tender and flavorful.
- Extra Love: Ancho chili powder fresh chives salt and pepper to taste.
Let's Cook
- Start With Bacon
- Cook it crispy in your soup pot save some for topping keep that good bacon fat for cooking.
- Build Flavor
- Cook onions and garlic in bacon fat until soft and sweet add potatoes and broth let them simmer until tender.
- Make It Creamy
- Blend half the soup add cream cheese and sour cream watch it turn silky smooth.
- Finish With Love
- Stir in most of that bacon season it up then top bowls with extra cheese bacon and chives.
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Kitchen Secrets
Cut those potatoes the same size they'll cook evenly that way. Blending just half keeps that perfect balance between creamy and chunky. Start with less ancho chili powder you can always add more. That bacon fat at the start makes all the difference in flavor don't skip it.
Serve It Right
Some warm crusty bread on the side makes everything better soaks up all that good broth. Set out extra toppings let everyone dress up their bowl how they like. A simple green salad alongside cuts through all that richness perfectly. Sometimes I make garlic bread just for dunking.
Save Some For Later
This soup actually gets better after a day in the fridge flavors have time to get friendly. Warm it up slow on the stove add a splash of cream if it's too thick. Makes great leftovers for lunch next day just keep those fresh toppings separate until serving.
Mix It Up
Try different cheese combinations pepper jack adds nice heat. Throw in some corn or carrots when you want extra vegetables. Some nights I add extra garlic or different spices keeps it interesting. The recipe grows with whatever you've got in your kitchen.
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Make It Yours
Play with the thickness add more broth if you like it thinner cream if you want it richer. My kids love extra cheese my husband adds hot sauce. That's what makes a recipe special when it becomes part of your family's comfort food collection.
Frequently Asked Questions
- → Why puree only half the soup?
Pureeing half creates the perfect balance of creamy and chunky textures. You can puree more or less depending on your preference for a smoother or chunkier soup.
- → Can I make this ahead?
Yes, this soup reheats well. Store in the fridge for up to 3 days. Reheat gently on the stove, adding milk if needed to thin. Add fresh toppings when serving.
- → What type of potatoes work best?
Gold potatoes are ideal as they're creamy and hold their shape. Russets can work but may break down more. Avoid waxy potatoes like red potatoes.
- → Can I freeze this soup?
While possible, cream-based soups can separate when frozen. If freezing, reheat gently and whisk well to recombine. Add fresh cream to restore texture.
- → What can I use instead of heavy cream?
Half-and-half can work, though the soup won't be as rich. For a lighter version, use whole milk, but the texture will be thinner.
Conclusion
A delightful potato soup that balances creamy texture with hearty ingredients, perfect for warming up on a cold day.