CREAMY POTATO SOUP RECIPE

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household.

Tips for Perfect Creamy Potato Soup

• Cut your potatoes into pieces no larger than ¾″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
• To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot (maybe you recognize this technique from my corn chowder). If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
• Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon 😉.
• The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a ¼ teaspoon and then taste testing before adding more.

Course: Soup

Cuisine: American

Prep Time: 30minutes

Total Time: 30minutes

Servings: 6 people

Calories: 521kcal

EQUIPMENT

• Immersion blender
• Dutch Oven

INGREDIENTS:

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