Oh, let me tell you about this potato soup, it’s like a warm hug in a bowl! There’s just something about the creamy texture and the way it fills your kitchen with that cozy, earthy aroma, like the first crisp day of autumn. If you’re anything like me, constantly hunting for comfort food that doesn’t demand hours in the kitchen, this recipe is a dream come true—simple, delightful, and it feels like a little secret passed down from grandma’s kitchen.
Steps
- In a large pot, cook the bacon pieces over medium heat until they are crispy and browned. Remove the bacon and set it aside, keeping the bacon fat in the pot.
- Add butter and chopped onions to the pot and cook until the onions become tender, which should take about 3-5 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Sprinkle flour over the onion and garlic mixture, stirring until the mixture is smooth. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot, mixing thoroughly.
- Bring the soup to a boil and cook until the potatoes are tender, about 10 minutes. Reduce the heat to a simmer and carefully remove about half of the soup to a blender, then puree until smooth. Alternatively, use an immersion blender.
- Pour the pureed soup back into the pot and stir in sour cream and the reserved bacon pieces. Allow the soup to simmer for an additional 15 minutes.
- Before serving, garnish the soup with extra sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy the warm, creamy potato soup.
Ingredients
- 6 strips of bacon, uncooked and chopped
- 3 tablespoons of butter, either salted or unsalted
- 1 medium yellow onion, chopped (about 1.5 cups or 200g)
- 3 large garlic cloves, minced
- ? cup of all-purpose flour (42g)
- 2 ½ lbs of gold potatoes, peeled and diced into 1-inch pieces (about 6 large potatoes or 1.15kg)
- 4 cups of chicken broth (945ml)
- 2 cups of milk (475ml)
- ? cup of heavy cream (155ml)
- 1 ½ teaspoons of salt (adjust to taste)
- 1 teaspoon of ground pepper
- ¼ – ½ teaspoon of ancho chili powder (adjust to taste)
- ? cup of sour cream (160g)
- Shredded cheddar cheese, chives, and extra sour cream and bacon for garnish (optional)
Nutritional Values
Calories: 4168kcal | Carbohydrates: 376g | Protein: 96g | Fat: 256g | Saturated Fat: 136g | Trans Fat: 8g | Cholesterol: 696mg | Sodium: 10608mg | Potassium: 9408mg | Fiber: 40g | Sugar: 56g | Vitamin A: 7176IU | Vitamin C: 400mg | Calcium: 1456mg | Iron: 16mg
FAQ
- Can I make this potato soup in advance?
- Yes, you can prepare this potato soup ahead of time. Simply follow the recipe and store it in the refrigerator. When ready to serve, gently reheat the soup on the stove and add any toppings just before serving.
- Is it possible to make this soup vegetarian?
- Absolutely! To make a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth. You can also add your favorite vegetables for extra flavor and texture.
- How can I ensure my potato soup is creamy?
- For a creamy texture, puree about half of the soup using an immersion blender or by transferring it to a regular blender. If you prefer a completely smooth soup, puree all of it, but doing just half keeps some potato chunks for added texture.
- What type of potatoes should I use for this recipe?
- Gold potatoes are recommended for this recipe as they have a creamy texture that works well in soups. Be sure to cut them into uniform pieces no larger than ¾ inch for even cooking.
- What can I use as a substitute for ancho chili powder?
- If you don’t have ancho chili powder, you can substitute it with a small amount of regular chili powder or smoked paprika to add a similar depth of flavor. Start with a small amount, taste, and adjust as needed.
Tips
- Consistent Potato Size: When preparing your potatoes, aim to cut them into pieces that are no larger than ¾ inch and try to maintain a uniform size to ensure even cooking and avoid any undercooked chunks.
- Blending for Creaminess: For a creamy texture, blend around half of the soup using either an immersion blender or a traditional blender. This approach retains some potato chunks, which adds both taste and texture. If you prefer a fully smooth soup, go ahead and blend it all.
- Add Bacon Last: Wait to add the cooked bacon back into the soup until after blending. This keeps the bacon pieces intact and prevents them from being pureed.
- Ancho Chili Powder for Depth: Incorporating ancho chili powder into the soup enhances its flavor significantly. Start with a small amount, such as ¼ teaspoon, and adjust according to your taste preference.
Equipment
- Immersion Blender – Useful for pureeing the soup directly in the pot.
- Blender – If you prefer to use a traditional blender instead of an immersion blender for pureeing.
- Dutch Oven or Large Soup Pot – Essential for cooking the soup.
- Whisk – Helpful for stirring the flour and making the soup smooth.
