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This creamy potato soup has warmed our family's hearts and bellies for years. Every time I start cooking the bacon and potatoes my kids magically appear in the kitchen drawn by those cozy aromas. It's become our signal that comfort food is on the way.
Pure Comfort in a Bowl
I've made this recipe through countless seasons and it never fails to bring smiles. Something wonderful happens when those creamy potatoes mingle with crispy bacon and melted cheddar. That first whiff of bacon tells everyone dinner's going to be special tonight.
Everything You Need
- Potatoes: Two pounds Yukon Golds they make everything so creamy.
- Bacon: Six slices but I always cook extra it disappears like magic.
- Butter: Four tablespoons real butter makes all the difference.
- Onion: One medium diced tiny it melts right in.
- Garlic: Three big cloves or more I never measure with garlic.
- Chicken Broth: Four cups for the perfect base.
- Milk: Two cups whole milk makes it silky.
- Sour Cream: Half cup adds lovely tang.
- Cheddar: Fresh grated melts so much better.
- Ancho Powder: Just a tiny pinch for depth.
Making Magic
- Bacon First
- Get that bacon nice and crispy save every drop of those golden drippings.
- Build Flavor
- Cook onions and garlic in that magical mix of butter and bacon goodness.
- The Main Event
- Add your potatoes and broth let everything get tender and perfect.
- My Special Touch
- Blend just half leaving lovely chunks that's what makes it special.
- Make it Creamy
- Stir in milk sour cream and cheese watch it turn silky smooth.
- Final Flourish
- Top with bacon bits extra cheese and fresh chives.
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My Best Tips
Cut those potatoes all the same size they'll cook more evenly. Leave some chunks when blending and never ever skip those bacon drippings they're pure gold.
Keeps Getting Better
The flavors get even better overnight. Keep it in the fridge up to 5 days just warm it gently and add a splash of milk if needed.
Perfect Partners
Nothing beats dunking crusty sourdough in this soup. Sometimes I make quick cheese toasts or warm rolls. A simple green salad makes it feel complete.
Make It Your Own
Try smoky ham or spicy sausage instead of bacon. Add corn for a chowder twist. Switch up your cheese maybe smoked gouda or sharp white cheddar each brings something special.
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Texture is Everything
The secret's in how you blend it. Half smooth half chunky makes every spoonful interesting. Trust me on this one.
Winter's Favorite
On cold days this soup feels like a warm hug. That smell of it cooking brings everyone to the kitchen before I even call for dinner.
Meal Prep Magic
Making a big Sunday batch saves my weeknight sanity. Having this ready to go makes busy days so much easier. Just warm it up and dinner's done faster than ordering in.
No Meat No Problem
Skip the bacon use veggie broth and add sautéed mushrooms for my vegetarian friends. A tiny splash of liquid smoke brings that smokiness we love. Sometimes this version wins me over completely.
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Freezer Ready
I always keep portions in my freezer for quick lunches. They stay perfect for three months though they rarely last that long. Just move to the fridge the night before and warm gently.
Make It Fun
I love setting out little bowls of toppings bacon bits cheese chives green onions even crispy fried onions. Everyone gets excited about creating their perfect bowl.
Perfect For Parties
Serve this in little cups at parties it's always a hit. I can make it ahead and just warm it up when friends arrive making hosting so much easier.
Little Touches
A splash of wine while cooking onions or that tiny pinch of nutmeg at the end. These small details aren't obvious but they make everything taste extra special.
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So Many Options
Turn it into the best chowder with clams or make it summery with fresh corn. One recipe endless possibilities that's what I love about it.
Everyone's Favorite
My pickiest eaters ask for seconds of this soup. They love choosing their toppings and I love knowing they're eating something homemade and good for them.
New Twists
Sometimes I roast the garlic first or add slow cooked onions. These little changes keep our old favorite feeling fresh and exciting.
Always in Season
While it's perfect for winter nights we crave it all year round. Somehow it's just as comforting on a rainy summer evening. That's how you know a recipe has become part of your family.
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Frequently Asked Questions
- → Can I make this soup ahead?
- Yes, this soup keeps well in the fridge for 3-4 days. Reheat gently on the stove, adding a splash of milk if needed to thin it out.
- → What's the best way to reheat leftovers?
- Warm slowly over medium-low heat on the stovetop, stirring occasionally. Add extra milk or broth if the soup is too thick after refrigeration.
- → Do I need to use gold potatoes?
- Gold potatoes give the best creamy texture, but russet potatoes work too. Avoid waxy potatoes like red potatoes as they won't break down as well.
- → Why blend only half the soup?
- Blending half creates the perfect balance of creamy base with chunks of potato. You can blend more for smoother soup or less for chunkier texture.
- → Can I skip the bacon?
- Yes, though you'll lose some flavor. Replace the bacon fat with extra butter, and consider adding some smoked paprika for a similar smoky taste.