Today, I’ll be showing you how to make the ultimate creamy potato soup.
Hey everyone, Sam here, and today I am so excited to be sharing this creamy potato soup recipe with you.
I originally shared this over on the blog probably over a year ago, and since then it has gotten so many five star reviews.
Why You’ll Love This
It’s actually gotten fan mail. People love this soup.
This bacon is key for giving this soup such a good flavor.
This is going to give our soup a nice creamy base.
It’s going to be a great foundation for this creamy potato soup.
I love using anchoe chili powder in my potato soup.
That little bit of heavy cream is really going to help keep things moving in the right direction.
Super simple, as you just saw, this thing is loaded with flavor,
Ingredients
- a large pot
- six strips of bacon (cut into about bite-sized pieces)
- three tablespoons of butter
- one medium-sized onion (chopped up)
- three cloves of garlic (nicely minced, about a keeping tablespoon)
- one third cup of all-purpose flour
- potatoes (Yukon gold, cut into pieces no larger than one inch)
- four cups of chicken broth
- two cups of whole milk
- two-thirds cup of heavy cream
- one and a half teaspoons of salt
- one teaspoon of ground black pepper
- anchoe chili powder (one fourth teaspoon, possibly another fourth teaspoon)
- two-thirds cup of sour cream
- bacon (reserved)
Instructions
- Put six strips of bacon into our large pot.
- Turn our stove top heat to medium.
- Cook that bacon until it’s nice and crisp and cooked all the way through.
- Remove this from the pot and transfer it onto a paper towel lined plate.
- Set it aside.
- Leave that grease that’s left in the pot.
- Add three tablespoons of butter and one medium-sized onion that we’ve gone ahead and chopped up.
- Cook this butter and this onion together over medium heat until that onion is nicely cooked and translucent.
- Add three cloves of garlic, nicely minced, into our pot.
- Cook this until it’s nice and fragrant.
- Sprinkle one third cup of all-purpose flour over my ingredients that are already in the pot.
- Use my spoon to just work that into the rest of the mixture.
- Add your potatoes into our pot.
- Add four cups of chicken broth, two cups of whole milk, and two-thirds cup of heavy cream.
- Add one and a half teaspoons of salt, one teaspoon of ground black pepper.
- Add anchoe chili powder.
- Stir everything together until it’s nicely combined.
- Want this to come to a boil.
- Once everything is boiling, stir occasionally.
- Cook this until your potatoes are tender when pierced with a fork.
- Reduce our stove top heat to a simmer.
- Continue to cook this while it’s simmering for about 30 minutes.
- Puree about half of this soup.
- Add two-thirds cup of sour cream.
- Grab that bacon that we reserve from the beginning of this recipe, and add that into the pot as well.
- Stir everything together until it’s nicely combined.
- Let this soup simmer for 15 minutes before serving.
Cooking Tips
I do usually peel them, though that’s kind of a personal preference.
You do, however, want to make sure you cut them into pieces no larger than one inch.
You want them to cook evenly, so you want all your potato pieces to be around the same size.
Make sure you stir it in there with that butter and the onions.
If you don’t have anchoe chili powder, you can use regular chili powder, but this anchoe chili powder has a slightly sweet, smoky flavor, and I love using it.
I usually start with one fourth teaspoon, and then taste test, and if I want to, I’ll add another fourth teaspoon as well.
If you don’t have an immersion blender, you can also just use a blender. You’ll just remove about half of the soup to the blender. You’ll want to puree that, and then you’ll return it to the pot.
Serving Suggestions
it’s also really good if you want to top it off with extra bacon, or cheddar cheese, or more sour cream, or chives, all good options.
All right, I hope you guys tried this one out, and if you do, please let me know what you think.
That’s hot, but it is so good.