Oh-So-Creamy Potato Soup
Ingredients
- 6 strips raw bacon, cut into small pieces (optional)
- 3 tbsp butter (unsalted preferrably)
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1/3 cup freshly-milled flour (any wheat will do)
- 2 & 1/2 lbs yellow potatoes, diced
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream (or substitute evaporated milk)
- 1-1/2 tsp salt
- 1 tsp ground pepper
- 1/4 tsp ancho chili powder
- 2/3 cup sour cream
- shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
Instructions
- If using bacon, place in a large dutch oven or soup pot over medium heat and cook until bacon is crisp and browned.
- Remove bacon pieces and set aside, leaving the fat in the pot. (or grease inside of pot if not using bacon)
- Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder; stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth (careful - hot!). Or use an immersion blender.
- Return the pureed soup to the pot and add sour cream and optional bacon pieces; stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or other toppings and enjoy!
Notes
This is a modified version of a recipe from Sugar Spun Run: The Ultimate Creamy Potato Soup - Sugar Spun Run
Tried this recipe?Let us know how it was!
