Description
Comforting potato soup delights taste buds with its rich blend of hearty ingredients and smooth texture. Creamy potato soup brings warmth and satisfaction, perfect for chilly evenings you’ll savor to the last spoonful.
Ingredients
Scale
- 2.5 lbs (1.13 kg) gold potatoes, peeled and diced into ¾-inch pieces
- 6 strips bacon, chopped
- 1 medium yellow onion, chopped
- 4 cups (946 ml) chicken broth
- 2 cups (473 ml) milk
- 3 tbsps butter
- ⅔ cup (158 ml) heavy cream
- ⅔ cup (158 ml) sour cream
- ⅓ cup all-purpose flour
- 3 cloves garlic, minced
- 1.5 tsps salt
- 1 tsp ground black pepper
- ¼ tsp ancho chili powder (optional)
- Shredded cheddar cheese (for topping)
- Chopped chives (for topping)
- Additional bacon (for topping)
Instructions
- Bacon Preparation: Crisp bacon in a large Dutch oven over medium heat until golden brown, then transfer to a paper towel-lined plate, reserving the rendered fat.
- Flavor Foundation: Melt butter into bacon drippings, sauté onions until translucent, and briefly toast minced garlic to release its aromatic essence.
- Roux Development: Sprinkle flour over the aromatic mixture, whisking continuously to create a smooth golden roux, toasting for a few minutes to eliminate raw flour taste.
- Liquid Integration: Gradually pour chicken broth while whisking, ensuring a silky consistency, then fold in potatoes, milk, heavy cream, and seasonings.
- Simmering Process: Bring to a gentle boil, reduce heat, cover, and simmer until potatoes are fork-tender, then use an immersion blender to partially pulverize the soup, maintaining a rustic texture.
- Final Touches: Stir in sour cream, adjust seasoning with salt and pepper, and serve in warm bowls topped with crisp bacon bits, sharp cheddar, and fresh chives.
Notes
- Optimize Bacon Crispness: Render bacon slowly over medium-low heat to achieve maximum crispiness without burning, ensuring a perfect crunchy topping for the soup.
- Prevent Roux Lumps: Whisk flour continuously and steadily when creating the roux, using smooth, consistent motions to eliminate any potential clumping and achieve a silky-smooth base.
- Potato Texture Mastery: Choose starchy potatoes like Russet for a creamy consistency, and cut them into uniform cubes to ensure even cooking and a consistent soup texture.
- Dairy Balance Technique: Add milk and cream gradually at a lower temperature to prevent curdling, creating a smooth and luxurious soup without unwanted separation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner, Snacks
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 60 mg