The Ultimate Creamy Potato Soup

Ingredients

• 6 strips bacon, cooked and crumbled (reserve drippings)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 2 cups milk
• 3 large russet potatoes, peeled and cut into 3/4-inch cubes
• Salt and pepper to taste
• 1/4 teaspoon ancho chili powder (plus more for serving)
• 1 cup sour cream
• — TOPPINGS —
• Shredded cheddar cheese
• Sliced green onions
• Additional sour cream
• Crumbled bacon
• Ancho chili powder

Instructions

1. Cook bacon in a large pot until crispy. Remove and crumble; set aside. Reserve 2 tablespoons drippings in the pot.
2. Add diced onion to drippings and cook over medium heat until softened, about 5 minutes. Add garlic and cook 1 minute.
3. Whisk in flour and cook 1 minute. Gradually add broth and milk, whisking to prevent lumps.
4. Add potatoes and bring to a boil. Reduce heat and simmer until potatoes are tender, about 20–25 minutes. Season with salt, pepper, and ancho chili powder.
5. Use an immersion blender to puree about half the soup directly in the pot (or transfer half to a blender and return). This gives creamy texture while keeping real potato pieces. Do not blend the bacon — add it after.
6. Stir in sour cream and return crumbled bacon to the pot. Simmer briefly until heated through.
7. Ladle into bowls. Top with cheddar, green onions, sour cream, bacon, and a sprinkle of ancho chili powder.