The Ultimate Creamy Potato Soup
This rich, robust potato soup offers the perfect balance between tender Yukon Gold potatoes and a velvety, creamy base. Enhanced with smoky turkey bacon bits and a subtle whisper of ancho chili powder, this comforting dish is designed for busy weeknights. It is an elevated take on a classic staple that delivers deep, savory flavors in just one pot, making it both impressively professional and incredibly simple to prepare for your family.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
6 strips turkey bacon, cut into small pieces
3 Tablespoons unsalted butter
1 medium yellow onion, finely chopped
3 large garlic cloves, minced
1/3 cup all-purpose flour
2.5 lbs Yukon Gold potatoes, peeled and diced into 1-inch cubes
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1.5 teaspoons salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ancho chili powder
2/3 cup sour cream
Instructions
In a large pot or Dutch oven, cook the turkey bacon over medium-high heat until crisp, then remove and set aside.
In the same pot, melt the butter and add the onions, sautéing until translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the flour to create a roux, cooking for 1-2 minutes to remove the raw flour taste.
Slowly whisk in the chicken broth and milk, ensuring no lumps remain.
Add the diced potatoes, salt, pepper, and ancho chili powder.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until potatoes are fork-tender.
Stir in the heavy cream and sour cream until smooth and heated through.
Garnish with the crispy turkey bacon bits before serving.
Notes
For an even smoother texture, you can partially mash some of the potatoes against the side of the pot. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Find it online: https://cookingwithramsay.com/the-ultimate-creamy-potato-soup/