Description
This comforting bowl of potato soup is the definition of warmth, blending smooth, velvety textures with tender chunks of gold potatoes. Infused with aromatic garlic, yellow onion, and a hint of earthy ancho chili powder, it offers a sophisticated profile that mimics a loaded baked potato. Finished with a satisfying crunch of crispy beef fry bits, this one-pot meal is the perfect wholesome solution for chilly days and busy family dinners alike.
Ingredients
6 strips beef bacon, cut into pieces
3 tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1/3 cup all-purpose flour
2.5 lbs gold potatoes, peeled and diced
4 cups vegetable or chicken broth
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon ancho chili powder
Salt and black pepper to taste
Instructions
In a large pot, cook the beef bacon over medium heat until crispy, then remove and set aside.
In the same pot, melt the butter and sauté the onion until translucent.
Add the minced garlic and cook until fragrant.
Stir in the flour to create a roux and cook for one minute.
Gradually whisk in the broth and chili powder, then add the diced potatoes.
Bring to a simmer and cook for 15-20 minutes until potatoes are fork-tender.
Remove half the soup and blend carefully until smooth, then stir back into the pot with the remaining chunks.
Stir in the milk and heavy cream, heating through until thickened.
Season with salt and pepper.
Serve hot, garnished with the reserved crispy beef bacon bits.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of milk if needed to adjust consistency. For extra richness, finish with shredded cheddar cheese and chives.