It’s chilly outside, but you can warm right up with a piping hot bowl of potato soup. While you can open a can, nothing beats the flavor of homemade soup. With that in mind, check out this recipe for the ultimate creamy potato soup. Once you dig in, you’ll see that it truly is the best potato soup recipe available.
Ingredients for Potato Soup
You’ll need to grab some items from the grocery store before making this soup. It calls for the following:
- 6 strips of uncooked bacon, cut into pieces
- 3 tablespoons of butter
- 1 medium yellow onion, chopped
- 3 large cloves of garlic, minced
- 1/3 cup of all-purpose flour
- 2 1/2 pounds of gold potatoes, peeled and diced
- 4 cups of chicken broth
- 2 cups of milk
- 2/3 cup of heavy cream
- 1 1/2 teaspoon of salt
- 1 teaspoon of ground pepper
- 1/2 teaspoon of ancho chili powder
- 2/3 cup of sour cream
You’ll also need some ingredients for the toppings. Be sure to grab:
- Shredded cheddar cheese
- Extra bacon and sour cream
Making the Soup
Once you have your ingredients, you’ll be ready to whip up a pot of potato soup. First, take out a large soup pot or Dutch oven, and add the bacon pieces. Turn the heat to medium and cook the bacon until it’s crispy.
Next, take the bacon out of the pot, but don’t remove the fat. You’ll want to keep it to add some extra flavor to the soup. Also, don’t turn off the burner since you still have some cooking to do.
Toss the chopped onion and butter in with the fat and cook the onions until they’re tender. That should take around three to five minutes.
Next, you’ll need to add flour. Don’t just toss it in, though. Instead, sprinkle it to create a layer over the ingredients and then whisk it all together. Keep whisking until the flour is smooth.
Then, add the following ingredients to the pot:
- Diced potatoes
- Chicken broth
- Heavy cream
- Ancho chili powder
Stir everything together, and bring the ingredients to a boil. Let the soup continue to boil until the potatoes are tender.
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Simmering and Pureeing the Soup
Once you can pierce the potatoes with a fork, reduce the heat and let the soup simmer. Then, take half of the soup out of the pot and transfer it to a blender. Use the blender to puree the soup until it’s creamy and smooth.
Next, you’ll take the soup out of the blender and pour it back into the pot. Then, it’ll be ready for those finishing touches, so put in any extra bacon you have and add the sour cream. Then, continue to simmer for another 15 minutes. Once the time is up, it’ll be ready to eat.
You can add some toppings if you wish or eat the soup as is. Either way, this is going to be the best meal you’ve had in quite some time.
You might have to deal with a lot of ingredients, but this recipe only takes a half-hour to make. Thus, you can head to the store, grab your ingredients, and whip up a batch today.
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