Potato Soup
Savor the warmth of our Creamy Potato Soup, a luscious blend of tender potatoes and crisp bacon, enriched with a velvety mix of cream and spices. A perfect pick for a soothing meal that's ready in no time, this soup is a delightful treat for any day of the week.
Ingredients
- 6 strips uncooked bacon cut into small pieces
- 3 Tablespoons butter unsalted
- 1 medium yellow onion chopped about 1.5 cup/200g
- 3 large garlic cloves minced
- ⅓ cup all-purpose flour 42g
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1”
- 4 cups chicken broth 945ml
- 2 cups milk 475ml
- ⅔ cup heavy cream 155ml
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ - ½ teaspoon chili powder
- ⅔ cup sour cream 160g
- Shredded cheddar cheese chives, and additional sour cream and bacon for topping
Instructions
- Begin with Bacon: Cook the bacon pieces in a large pot over medium heat until they reach a crispy, browned state.
- Saute Aromatics: After removing the bacon, use the same pot to melt butter and cook the onions until soft. Follow this by adding garlic and cooking until its fragrance is noticeable.
- Roux Creation: Over the sautéed onions and garlic, evenly distribute flour, stirring to achieve a smooth blend.
- Soup Base: Introduce the potatoes, chicken broth, milk, heavy cream, and seasonings (salt, pepper, and ancho chili powder) into the pot. Stir thoroughly and bring to a boil.
- Tenderness Check: Once the potatoes can be easily pierced with a fork (around 10 minutes), lower the heat to a simmer.
- Puree for Smoothness: Blend about half of the soup until it reaches a creamy texture. You can do this in batches using a traditional blender or use an immersion blender directly in the pot.
- Combine and Enrich: Return the blended soup to the pot. Mix in the sour cream and reserved bacon pieces.
- Simmer to Perfection: Allow the soup to simmer for an additional 15 minutes. Serve it hot, garnished with your choice of sour cream, extra bacon, cheddar, or chives. Enjoy your homemade comfort in a bowl!