The Ultimate Creamy Potato Soup | Grocer Collective


 6 strips  Bacon  Organic Applewood Bacon
 3 tbsp  Butter  Butter
 1   Medium yellow onion  Organic Yellow Onions
 3-4  Cloves garlic  Organic Peeled Garlic
 ⅓ cup  All-purpose flour
 2 ½ lbs  Gold potatoes  Gold Peewee Potatoes
 4 cups  Chicken broth
 2 cups  Milk
 ⅔ cup  Heavy cream  A2 Heavy Cream
 Pinch  Salt & pepper  

 ¼ - ½ tsp

 Ancho chili powder
 ⅔ cup  Sour cream



  • Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  • Remove bacon pieces and set aside, leaving the fat in the pot.
  • Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  • Add garlic and cook until fragrant (about 30 seconds).
  • Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  • Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  • Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  • Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
  • Return the pureed soup to the pot and add sour cream and reserved chopped bacon pieces, stir well.
  • Allow soup to simmer for 15 minutes before serving.
  • Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

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