1-Getting Started with Prep: First off, let’s get everything ready to make this process smooth as butter. Wash and peel your 2 ½ lbs of gold potatoes, then dice them into pieces no larger than 1 inch for even cooking trust me, it’ll save you from any uneven textures later. Chop your 1 medium yellow onion into about 1.5 cups and mince those 3 large garlic cloves; don’t forget to cut 6 strips of bacon into small pieces. This mise en place step keeps things organized, especially if you’re adapting for vegetarian options like smoked tempeh.

2-Getting Started with Prep: Now, for rendering the bacon, heat a large Dutch oven or soup pot over medium heat. Cook the bacon pieces until they’re crisp and browned, which takes about 6-8 minutes then set them aside while keeping that flavorful fat in the pot. This step builds a strong base for your bacon potato soup, and if you’re going low-fat, you can swap in turkey bacon or even use a neutral oil.

3-Building the Flavor: Next, add 3 tablespoons of butter to the pot with the bacon fat and toss in the chopped onion. Cook this over medium heat until the onions turn tender, roughly 3-5 minutes, then stir in the minced garlic for about 30 seconds until it’s fragrant. Sprinkle in ⅓ cup of all-purpose flour and stir until it’s smooth, which helps thicken the soup nicely.

4-Building the Flavor: Pour in 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, along with 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder. Add your diced potatoes and bring everything to a boil, cooking until the potatoes are tender, about 10 minutes. If you want a quicker method, an Instant Pot on high pressure for 8 minutes works great, but always brown the bacon first for that authentic taste.

5-Finishing Touches: Once boiling, reduce the heat to a simmer and carefully blend about half of the soup either in a blender or with an immersion blender for that perfect mix of creamy texture and potato chunks. Return the pureed part to the pot, then stir in ⅔ cup of sour cream and the reserved bacon pieces. Let it simmer for another 15 minutes to meld the flavors.

6-Finishing Touches: Finally, serve it up hot with your favorite toppings like shredded cheddar or chives. For storage, cool it to room temperature and refrigerate in an airtight container for up to 4 days. If you’re looking for a sweet follow-up, check out our easy peach cobbler recipe to round out your meal.