Perfect Potato Soup Recipe
4-ingredient potato soup:1.Potatoes2.Chicken Broth3.Milk4.Heavy Cream
Ingredients
- 6 strips Bacon
- 3 tbsp Butter
- 1 Onion
- Garlic(3 cloves)
- ⅓ cup cup Flour
- 2 ½ lbs Potatoes
- 4 cups Chicken broth
- 2 cups Milk
- ⅔ cup Heavy cream
- 1 ½ tbsp Salt
- 1 tbsp Pepper
- ¼ - ½ tsp Ancho chili powder optional
- ⅔ cup Sour cream
- Cheddar cheese (shredded), chives, and additional sour cream and bacon (optional) - for garnish
Instructions
- Crisp up the bacon: In a large pot over medium heat, cook the bacon until crispy. Remove the bacon with a slotted spoon and drain on a paper towel-lined plate. Leave a few tablespoons of bacon grease in the pot for flavor.
- Sauté the veggies: Add the butter to the pot with the bacon grease. Once melted, toss in the onions and cook until softened and translucent (about 5 minutes). Add the garlic and cook for another minute, stirring constantly so it doesn't burn.
- Make a roux: Sprinkle the flour over the onions and garlic, and stir to coat. Cook for 2 minutes, making a blonde roux. This will help thicken the soup later.
- Broth and potatoes: Slowly whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat and simmer for 5 minutes. Add the diced potatoes and simmer for another 15-20 minutes, or until the potatoes are fork-tender.
- Creamy time: Pour in the milk and heavy cream (if using). Season with salt, pepper, and ancho chili powder (if using). Bring to a simmer and cook for 2-3 minutes.
- Mash it up (optional): If you prefer a chunky soup, leave it as is. For a smoother texture, use a potato masher or immersion blender to partially mash some of the potatoes.
- Finishing touches: Remove the soup from the heat and stir in the sour cream. Taste and adjust seasonings as needed.
- Serve it up! Ladle the soup into bowls and garnish with the reserved bacon crumbles, shredded cheddar cheese, and a sprinkle of chives. A dollop of extra sour cream is never a bad idea either!