First Step: Prepare Your Ingredients Begin by chopping your bacon into small pieces and dicing those potatoes into even sizes no larger than 1 inch so they cook uniformly. I once cut mine too big and ended up with crunchy bits, which wasn’t the vibe, so trust me on this. Set everything out to make the process smooth, and if you’re adapting for dietary needs, like using vegetable broth for a lighter version, do that now.

Second Step: Cook the Bacon Heat a large pot over medium heat and add the 6 strips of uncooked bacon. Cook until it’s crisp and browned, which takes about 5-7 minutes; the aroma will have you drooling. Once done, remove the bacon and set it aside, but keep that flavorful fat in the pot it’s gold for the next steps. This is where the soup starts to get its smoky magic, and for a vegetarian twist, you could try a similar base from other creamy recipes on my site.

Third Step: Sauté the Vegetables Add 3 tablespoons of butter and the chopped onion to the pot with the bacon fat. Cook until the onions are tender, about 3-5 minutes, stirring occasionally. Then, toss in the 3 minced garlic cloves and cook for another 30 seconds until fragrant. This step builds the flavor base, and if you’re watching sodium, start with less salt here to adjust later I’ve learned that the hard way.

Fourth Step: Make the Roux Sprinkle in ⅓ cup of flour and stir it around until it’s smooth and bubbly, about 1 minute. This creates a roux that thickens the soup nicely. If you’re going gluten-free, swap in a gluten-free flour at this point to keep things creamy without issues. It’s a simple move that makes a big difference in texture.

Fifth Step: Add the Liquids and Potatoes Now, stir in the 2 ½ pounds of diced gold potatoes, 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder. Bring everything to a boil and cook until the potatoes are tender, about 10 minutes. For a dairy-free option, use almond milk here to maintain that creaminess while fitting your diet.

Sixth Step: Puree for Creaminess Reduce the heat to a simmer, then remove about half of the soup and puree it until smooth using a blender or immersion blender. Return it to the pot for that perfect mix of creamy and chunky bits. Remember, don’t puree the bacon add it back in now with the ⅔ cup of sour cream and let it simmer for 15 minutes. This step is key for texture, and I’ve found it works great for make-ahead meals.

Final Step: Serve and Enjoy After simmering, ladle the soup into bowls and top with shredded cheddar cheese, chives, extra sour cream, or the reserved bacon. It takes about 30 minutes total, and for reheating, gentle heat works best. This potato soup is ideal for cold days, and I often pair it with grilled options check out my grilled chicken recipe for a full meal that complements it perfectly.