Ah, the humble potato soup—what a marvel! As the days grow shorter and the nights colder, there’s nothing quite like wrapping your hands around a steaming bowl of this creamy delight. It’s like a warm hug in a bowl, bringing back memories of chilly evenings spent by the fire, watching the latest binge-worthy series on Netflix or maybe just chatting away with family.
Steps
- Cook the bacon pieces in a large pot over medium heat until they are crisp. Remove the bacon and set it aside, but keep the bacon fat in the pot.
- Add butter and chopped onion to the pot, cooking over medium heat until the onions become tender, around 3-5 minutes. Stir in the garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the mixture in the pot, stirring until smooth. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir everything together well.
- Bring the mixture to a boil and let it cook until the potatoes are tender when pierced with a fork, approximately 10 minutes.
- Reduce the heat to a simmer and carefully remove about half of the soup to a blender. Blend until smooth and return the pureed soup to the pot.
- Stir in sour cream and the previously cooked bacon pieces. Allow the soup to simmer for an additional 15 minutes before serving.
- Serve the soup topped with additional sour cream, bacon, shredded cheddar cheese, or chives as desired. Enjoy your creamy potato soup!
Ingredients
- 6 strips of bacon, uncooked and chopped into small pieces
- 3 tablespoons of butter (unsalted or salted)
- 1 medium yellow onion, chopped (approximately 1.5 cups or 200g)
- 3 large garlic cloves, minced
- ? cup of all-purpose flour (42g)
- 2 ½ pounds of gold potatoes, peeled and diced (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
- 1 teaspoon of ground pepper
- ¼ to ½ teaspoon of ancho chili powder
- ? cup of sour cream (160g)
- Shredded cheddar cheese, chives, additional sour cream, and bacon for topping (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
- How can I achieve the perfect creamy texture for potato soup?
- To achieve a creamy texture, it’s recommended to puree about half of the soup. You can use an immersion blender directly in the pot or transfer a portion to a standard blender, then mix the pureed portion back into the pot. This method provides a balance of creamy texture while still retaining some potato chunks.
- Can I make the soup completely smooth?
- Yes, if you prefer a completely smooth soup, you can puree the entire batch. It’s advisable to do this in batches to ensure even consistency.
- When should I add the bacon to the soup?
- It’s best to add the bacon after you’ve pureed part of the soup. This prevents the bacon from being blended and ensures it remains crispy within the soup.
- Is ancho chili powder necessary for this recipe?
- While optional, ancho chili powder adds a depth of flavor that enhances the overall taste of the soup. Start with a small amount, such as ¼ teaspoon, and adjust according to your taste preference.
- What is the best way to cut the potatoes for this soup?
- Cut the potatoes into pieces no larger than ¾ inch and try to keep them uniform in size. This ensures they cook evenly and prevents any pieces from being undercooked.
Tips
- Cut the potatoes into uniform pieces no larger than ¾ inch to ensure even cooking and prevent any raw chunks in your soup.
- For a creamy texture, blend about half of the soup using an immersion blender or a regular blender and then mix it back into the pot. This method keeps some potato chunks for added texture.
- Avoid blending the bacon with the soup; add it back only after puréeing for the best flavor and texture.
- Start with a small amount of ancho chili powder, around ¼ teaspoon, and adjust according to your taste preference for a perfect depth of flavor.
Equipment
- Dutch Oven or a large soup pot – Essential for cooking the soup.
- Immersion Blender – Useful for pureeing the soup directly in the pot.
- Blender – An alternative to the immersion blender for pureeing the soup.
- Whisk – Helpful for stirring ingredients to achieve a smooth consistency.
