This thick and velvety potato soup is the kind of cold-weather comfort that fills the kitchen with warmth and the bowl with pure coziness. Gold potatoes give it a buttery base, while bacon, sour cream, and a touch of ancho chili powder add depth and just enough richness. Perfect topped with melty cheese, green onions, and a few crisp bacon crumbles — this is soup that feels like a hug.

Soup Night Favorite: Creamy Bacon Potato Magic

This ultra-comforting potato soup is everything you want on a chilly evening — buttery gold potatoes, smoky bacon, and a swirl of sour cream and cheese to tie it all together. It’s rich but not heavy, cozy but easy, and full of soft flavor with just a touch of warmth from ancho chili powder. Top with green onions and extra bacon, and it’s pure weeknight magic in a bowl.

Ingredients:

• 6–8 strips bacon.
• 1 medium onion, diced
• 3 tablespoons unsalted butter
• 3–4 cloves garlic, minced
• ⅓ cup all-purpose flour
• 2½ pounds gold potatoes, peeled and diced
• 4 cups chicken broth
• 2 cups milk
• ⅔ cup heavy cream
• 1½ teaspoons salt (or to taste)
• 1 teaspoon black pepper
• ¼–½ teaspoon ancho chili powder (or smoked paprika)
• ½ cup sour cream
• Toppings: chopped green onion, shredded cheese, extra bacon

Instructions:

1. Cook the bacon:
In a large pot or Dutch oven, cook the bacon until crisp. Set aside on a paper towel–lined plate. Crumble when cool and reserve some for topping.

2. Sauté the aromatics:
Add butter and onion to the pot with about 2 tablespoons of the bacon fat. Cook over medium heat until the onion is soft and translucent, about 5–7 minutes. Stir in the garlic and cook for another 1–2 minutes until fragrant.

3. Make the roux:
Sprinkle in the flour and stir well to coat the onions. Cook for 1–2 minutes to form a thick, golden paste.

4. Add potatoes, liquids, and seasonings:
Stir in the potatoes, chicken broth, milk, and heavy cream. Add salt, pepper, and ancho chili powder. Bring the mixture to a gentle boil.

5. Blend the soup:
Once the potatoes are fork-tender (about 10–15 minutes), reduce the heat to low. Use an immersion blender to partially blend the soup — leave some potato chunks for texture, or blend until smooth, depending on your preference.

6. Stir in bacon and sour cream:
Add the crumbled bacon (reserving some for topping) and sour cream. Stir until fully combined and smooth.

7. Simmer:
Let the soup simmer gently over low heat for 10–15 minutes to deepen the flavor and thicken slightly.

8. Serve and top:
Ladle into bowls and top with shredded cheese, chopped green onion, and reserved crispy bacon. Serve warm.

Storage:

• Refrigerate: Store in an airtight container in the fridge for up to 4 days.
• Reheat: Warm gently on the stovetop over low heat. Add a splash of broth or milk if the soup thickens too much.
• Freezer-friendly: This soup can be frozen for up to 2 months, but the texture may change slightly due to the dairy. Stir well after thawing and reheating.

Notes:

• Gold potatoes make the soup creamy and buttery without being overly starchy. You can also use Yukon Gold or a mix with russets for added body.
• Ancho chili powder is made from dried poblano peppers. It’s mild, slightly smoky, and adds a subtle warmth without heat. If you can’t find it, use smoked paprika or a small pinch of regular chili powder as a substitute.
• Blending tip: Blending part of the soup gives it that thick, velvety texture while still leaving some satisfying chunks. Adjust to your preferred consistency.
• Finishing touches: Stirring in sour cream and a bit of crispy bacon adds creaminess and savory depth right at the end. Don’t skip it!

Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs