1-First Step: Start by cooking the bacon pieces in a large pot over medium heat until they’re crisp and browned. This should take about 5-7 minutes, and it’s what gives your potato soup that irresistible smoky flavor. Once done, remove the bacon with a slotted spoon and set it aside, but keep that flavorful fat in the pot for the next steps. If you’re going meat-free, you can skip this and use oil instead.

2-Second Step: Add the 3 tablespoons of butter and the chopped onion to the pot. Cook them together until the onions are tender, which takes 3-5 minutes over medium heat. Stir occasionally to prevent sticking this step builds a sweet, aromatic base for your potato soup and works well even if you reduce the butter for a lighter version.

3-Third Step: Toss in the 3 minced garlic cloves and cook for about 30 seconds until fragrant. This quick step adds a bold punch without overpowering the other flavors. If garlic isn’t your thing, you can tone it down, or for a dietary twist, use garlic powder as a substitute for those with sensitivities.

4-Fourth Step: Sprinkle in the 1/3 cup of all-purpose flour and stir until it’s smooth and well combined with the onions and garlic. Let this cook for a minute to get rid of any raw flour taste, creating a roux that thickens your potato soup nicely. For gluten-free folks, swap in a gluten-free flour here to keep everything on track.

5-Fifth Step: Add the 2 ½ lbs of diced gold potatoes, 4 cups of chicken broth, 2 cups of milk, 2/3 cup of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground black pepper, and 1/4 to 1/2 teaspoon of ancho chili powder. Stir everything well to combine, then bring the mixture to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the potatoes are tender, about 10 minutes keep an eye on it to avoid scorching the milk at the bottom.

6-Sixth Step: Once the potatoes are soft, carefully remove about half of the soup and puree it until smooth using a blender or immersion blender. This creates that creamy texture we love in potato soup without making it entirely smooth leave some chunks for variety. Return the pureed portion to the pot and stir. If you’re aiming for a fully smooth soup, blend it all, or adapt for low-calorie by using less cream.

7-Seventh Step: Stir in the 2/3 cup of sour cream and the reserved bacon pieces. Let the soup simmer for another 15 minutes to blend the flavors. This final mix adds tang and richness, and you can adjust the creaminess with more milkateral linksif needed for different preferences.

8-Eighth Step: Taste and adjust seasoning as needed before serving. Ladle the soup into bowls and top with optional shredded cheddar cheese, chives, additional sour cream, or bacon. For busy professionals, this potato soup scales up easily for meal prep. For a fun variation, check out our dessert recipes like salted carmelitas to pair with your meal.