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Cozy Fall Potato Soup

Cozy Fall Potato Soup topped with shredded cheddar cheese, crispy bacon, sour cream, and chopped green onions in a white bowl.

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This cozy fall potato soup is a creamy, comforting one-pot meal loaded with golden potatoes, bacon, and rich dairy, perfect for chilly evenings.

Ingredients

Scale
  • 6 strips uncooked bacon, cut into small pieces
  • 3 tablespoons butter (unsalted or salted)
  • 1 medium yellow onion, chopped (about 1.5 cups)
  • 3 large garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 ½ lbs gold potatoes, peeled and diced into ¾-inch pieces
  • 4 cups chicken broth
  • 2 cups milk
  • 2/3 cup heavy cream
  • 1 ½ teaspoons salt (adjust to taste)
  • 1 teaspoon ground pepper
  • ¼ to ½ teaspoon ancho chili powder
  • 2/3 cup sour cream
  • Optional toppings: shredded cheddar cheese, chives, extra sour cream, and bacon

Instructions

  1. Place bacon pieces in a large pot or Dutch oven over medium heat and cook until crisp. Remove and set aside, leaving the fat in the pot.
  2. Add butter and chopped onion. Cook until onions are soft (3-5 minutes).
  3. Stir in garlic and cook until fragrant (about 30 seconds).
  4. Sprinkle flour over the mixture and stir until smooth.
  5. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir to combine.
  6. Bring to a boil and cook for about 10 minutes or until potatoes are tender.
  7. Remove about half of the soup and puree using a blender or immersion blender, then return it to the pot.
  8. Stir in sour cream and the reserved bacon. Simmer for 15 minutes.
  9. Top with additional sour cream, bacon, cheese, or chives before serving.

Notes

  • Use gold potatoes for the best creamy texture.
  • Don’t blend the bacon—add it after blending for the best texture.
  • Adjust ancho chili powder to taste; start with ¼ tsp.
  • To make vegetarian, omit bacon and use smoked paprika and vegetable broth.
  • Soup thickens as it cools—add milk or broth when reheating if needed.

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