Amidst the chaos of a busy week—kids running around and a mountain of laundry waiting—there’s something incredibly soothing about a steaming bowl of loaded potato soup. Imagine, if you will, a cozy blanket in culinary form. It’s hearty, creamy, and just a little bit indulgent—like a good book you can’t put down, but in soup form. Whether it’s the crispy bacon bits or the melty cheese that gets you, this recipe is bound to be a family favorite.
Steps
- Cook the bacon pieces in a large pot over medium heat until they are crispy and browned, then remove them and set aside, leaving the bacon fat in the pot.
- Melt butter in the pot, add chopped onion, and cook until the onions become tender, which should take about 3 to 5 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle flour over the cooked ingredients and stir until smooth. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder, then mix everything well.
- Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, approximately 10 minutes. Lower the heat to a simmer.
- Carefully remove about half of the soup and puree it until smooth using a blender or immersion blender, then return the pureed soup to the pot.
- Stir in sour cream and the reserved bacon pieces, mixing everything thoroughly. Allow the soup to simmer for an additional 15 minutes before serving.
- Serve the soup topped with extra sour cream, bacon, cheddar cheese, or chives as desired. Enjoy your creamy potato soup!
Ingredients
- 6 strips of uncooked bacon, cut into small pieces
- 3 tablespoons of butter (unsalted or salted)
- 1 medium yellow onion, chopped (about 1.5 cups or 200g)
- 3 large garlic cloves, minced
- ? cup of all-purpose flour (42g)
- 2 ½ pounds of gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes or 1.15kg)
- 4 cups of chicken broth (945ml)
- 2 cups of milk (475ml)
- ? cup of heavy cream (155ml)
- 1 ½ teaspoons of salt
- 1 teaspoon of ground pepper
- ¼ to ½ teaspoon of ancho chili powder
- ? cup of sour cream (160g)
- Shredded cheddar cheese, chives, additional sour cream, and bacon for topping (optional)
Nutritional Values
Calories: 4168kcal | Carbohydrates: 376g | Protein: 96g | Fat: 256g | Saturated Fat: 136g | Trans Fat: 8g | Cholesterol: 696mg | Sodium: 10608mg | Potassium: 9408mg | Fiber: 40g | Sugar: 56g | Vitamin A: 7176IU | Vitamin C: 400mg | Calcium: 1456mg | Iron: 16mg
FAQ
- Can I use a different type of potato for this soup recipe?
- Yes, you can substitute gold potatoes with other varieties such as russet or red potatoes. However, keep in mind that different potatoes might slightly alter the texture and flavor of the soup.
- Is it possible to make this soup vegetarian?
- Absolutely! You can make this soup vegetarian by skipping the bacon and using vegetable broth instead of chicken broth. Adding smoked paprika can help mimic the smoky flavor of bacon.
- How can I achieve a perfectly creamy texture for the soup?
- To ensure a creamy texture, puree about half of the soup using an immersion blender or a regular blender. This method leaves some chunks of potatoes for added texture while making the soup creamy.
- Can I freeze the potato soup for later use?
- Yes, you can freeze this potato soup. Allow it to cool completely before transferring it to airtight containers. When reheating, you may need to add a little extra broth or milk to achieve the desired consistency.
- What toppings do you suggest for serving with this potato soup?
- Popular toppings include shredded cheddar cheese, chopped chives, a dollop of sour cream, and extra crispy bacon pieces for added flavor and texture.
Tips
- Uniform Potato Size: Ensure that your potato chunks are no larger than ¾-inch and are relatively uniform in size to guarantee even cooking. This helps avoid biting into any undercooked pieces.
- Blending for Creaminess: For a creamy texture, blend about half of the soup using an immersion blender or by transferring a portion to a standard blender. This technique provides a smooth yet textured soup, retaining some potato chunks for the best taste and mouthfeel.
- Timing for Bacon: Add the bacon back into the soup only after you have blended part of it. This prevents the bacon from being blended, keeping its texture intact.
- Ancho Chili Powder: Incorporate ancho chili powder for a richer flavor. Start with a small amount, around ¼ teaspoon, and adjust to your taste preference, as it adds depth and a subtle smoky kick to the soup.
Equipment
- Immersion Blender – Useful for pureeing the soup directly in the pot.
- Dutch Oven or Large Soup Pot – Essential for cooking the soup.
- Blender – If not using an immersion blender, a regular blender is needed for pureeing part of the soup.
