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Creamy Potato Soup with Ingredients and Instructions

 An easy and delicious creamy potato soup formula which will be created in precisely one pot! Loaded with bacon and creamy potato goodness, this is often my favorite nutrient in my house.


A close up read of creamy potato soup, topped with bacon, sour cream, chives, and cheddar

Something savory today!


Savory, creamy, and loaded with bacon, sour cream, and cheese. You guys already grasp that we tend to don’t precisely do food around here, right? 😉


Even once I’m not sharing desserts, the food is usually nutrient, and that’s sometimes best served with additional cheese (have you tried my baked macintosh and cheese yet!?) and typically comes with a couple of calories. Let’s not consider that an excessive amount of, alright?.

The Ultimate Potato Soup Recipe

An easy and delicious creamy potato soup recipe that can be made in just one pot! Loaded with bacon and creamy potato goodness, this is my favorite comfort food in my household.


Ingredients

  1. 6 strips of (uncooked) bacon cut into small pieces
  2. 3 Tablespoons of butter unsalted or salted will work
  3. 1 medium yellow onion chopped (about 1.5 cup/200g)
  4. 3 large garlic cloves minced
  5. ⅓ cup all-purpose flour (42g)
  6. 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
  7. 4 cups chicken broth (945ml)
  8. 2 cups milk (475ml)
  9. ⅔ cup heavy cream (155ml)
  10. 1 ½ teaspoon* salt
  11. 1 teaspoon ground pepper
  12. ¼ – ½ teaspoon ancho chili powder**
  13. ⅔ cup sour cream (160g)
  14. Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Pineapple Upside Down Cheesecake

Recommended Equipment

  • Immersion blender
  • Dutch Oven

Instructions

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  2. Remove bacon pieces and set aside, leaving the fat in the pot.
  3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  8. Reduce heat to simmer and remove approximately half*** 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.).
  9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  10. Allow soup to simmer for 15 minutes before serving.
  11. 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 use, If you haven’t used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.  If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time.  I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.


Nutrition

Serving: 1serving | Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg | Calcium: 182mg | Iron: 2mg


Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

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