Cream Potato Soup (Page 1 ) | November 16, 2023
Annonce:
Ingredients
- 6Ā stripsĀ (uncooked) baconĀ cut into small pieces
- 3Ā TablespoonsĀ butterĀ unsalted or salted will work
- 1Ā mediumĀ yellow onionĀ chopped (about 1.5 cup/200g)
- 3Ā largeĀ garlic clovesĀ minced
- ā Ā cupĀ all-purpose flourĀ 42g
- 2 Ā½Ā lbsĀ gold potatoesĀ peeled and diced into pieces no larger than 1ā (this was about 6 Large potatoes for me/1.15kg)
- 4Ā cupsĀ chicken brothĀ 945ml
- 2Ā cupsĀ milkĀ 475ml
- ā Ā cupĀ heavy creamĀ 155ml
- 1 Ā½Ā teaspoon*Ā salt
- 1Ā teaspoonĀ ground pepper
- Ā¼ ā Ā½Ā teaspoonĀ ancho chili powder**
- ā Ā cupĀ sour creamĀ 160g
- Shredded cheddar cheese, chives, and additional sour cream and bacon for toppingĀ optional
Recommended Equipment
- Immersion blender
- Dutch Oven
- Prevent your screen from going dark
Instructions
- Place bacon pieces 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.
- 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***Ā of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Notes
I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you useIf you havenāt used ancho chili powder before, I recommend starting with Ā¼ teaspoon and then taste-testing before increasing to Ā½ teaspoon if you like the taste.
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If you want a completelyĀ creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.Ā I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.
