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 a favorite comfort food in my household.
Prep: 30min
Total: 30min
Yield: 6
Serving Size: 1 serving
Nutrition Facts: servingSize 1 serving, calories 521 kcal, Carbohydrate 47 g, Protein 12 g, Fat 32 g, Saturated Fat 17 g, Trans Fat 1 g, Cholesterol 87 mg, Sodium 1326 mg, Fiber 5 g, Sugar 7 g
Ingredients:
- 6 strips (uncooked) bacon (cut into small pieces)
- 3 Tablespoons butter (unsalted or salted will work)
- 1 medium yellow onion (chopped (about 1.5 cup/200g))
- 3 large garlic cloves (minced)
- ⅓ cup all-purpose flour ((42g))
- 2 ½ lbs gold potatoes (peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg))
- 4 cups chicken broth ((945ml))
- 2 cups milk ((475ml))
- ⅔ cup heavy cream ((155ml))
- 1 ½ teaspoon* salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder**
- ⅔ cup sour cream ((160g))
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
Instruction:
- 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*** 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!
Amazing Potato Soup Recipe
FAQ
What is the secret to making good soup?
7 Tips for Successful Soup Making
- Use a Sturdy Pot. It is worth investing in a heavy pot with a thick bottom to use for making soup. …
- Sauté the Aromatics. …
- Start with Good Broth. …
- Cut Vegetables to the Right Size. …
- Stagger the Addition of Vegetables. …
- Keep Liquid at a Simmer. …
- Season Just Before Serving.
What type of potato is best for soup?
Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.
How do you keep potato soup from getting gummy?
This starch will bond with the broth, causing the body of the soup to become slimy. To guard against this, it is best to mash the potatoes into the soup with a potato masher or a large fork, or to run the soup solids through a food mill to crush them.
Does Paula Deen have a potato soup recipe?
Loaded Potato Soup
- 6 slices thick-cut bacon, chopped.
- 1 medium yellow onion, chopped.
- 3 tablespoons all-purpose flour.
- 2 (32-ounce) containers chicken broth.
- 1 teaspoon kosher salt.
- ½ teaspoon ground black pepper.
- 4 pounds russet potatoes, peeled and chopped.
- 1 cup heavy whipping cream.
Why is my potato soup bland?
Not Adding Acid. If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl.
