The Ultimate Creamy Potato Soup Recipe

The Ultimate Potato Soup Recipe: A Comforting Classic

When it comes to comfort food, nothing warms the soul quite like a hearty bowl of potato soup. The Ultimate Potato Soup Recipe is a creamy, rich, and flavorful dish that promises to satisfy even the pickiest of eaters. This easy-to-make recipe, loaded with bacon and tender potatoes, is a favorite in my household. Whether you’re looking to impress guests or simply enjoy a cozy meal at home, this one-pot wonder is sure to become a staple in your culinary repertoire.

Ingredients and Their Importance

Let’s delve into the heart of this recipe by examining the ingredients that make it so special.

Bacon: The foundation of this soup starts with bacon. Not only does it add a smoky, savory depth to the soup, but the rendered bacon fat also provides a delicious base for cooking the onions and garlic. Using six strips of uncooked bacon cut into small pieces ensures there’s enough to flavor the soup and to use as a crispy topping.

Butter and Onions: Adding three tablespoons of butter to the bacon fat creates a rich base for the soup. Cooking the chopped yellow onion in this mixture until tender (about 3-5 minutes) enhances its natural sweetness and forms the backbone of the soup’s flavor.

Garlic: Three large garlic cloves, minced and cooked until fragrant, infuse the soup with a warm, aromatic essence. Garlic’s ability to enhance the flavors of the other ingredients makes it a critical component.

Flour: The addition of ⅓ cup of all-purpose flour (42g) is crucial as it acts as a thickening agent. When stirred into the fat and onion mixture, it forms a roux that gives the soup its creamy consistency.

Potatoes: The star of the show, 2 ½ lbs of gold potatoes (about 6 large potatoes), peeled and diced into 1-inch pieces, provide the soup’s hearty substance. Gold potatoes are ideal due to their buttery flavor and smooth texture, which hold up well in soup.

Liquids: The combination of 4 cups of chicken broth (945ml), 2 cups of milk (475ml), and ⅔ cup of heavy cream (155ml) creates a luscious, creamy base. The chicken broth adds depth and richness, while the milk and cream contribute to the soup’s velvety texture.

Seasonings: Salt (1 ½ teaspoons), ground pepper (1 teaspoon), and ancho chili powder (¼ – ½ teaspoon) bring the soup to life. The salt enhances the overall flavor, the pepper adds a subtle heat, and the ancho chili powder offers a smoky, slightly spicy undertone.

Sour Cream: Adding ⅔ cup of sour cream (160g) towards the end of cooking introduces a tangy richness that balances the flavors perfectly.

Step-by-Step Preparation

1. Cooking the Bacon: Start by placing the bacon pieces in a large Dutch oven or soup pot over medium heat. Cook until the bacon is crisp and browned, then remove the bacon pieces and set them aside, leaving the flavorful fat in the pot.
2. Sautéing the Aromatics: Add the butter to the bacon fat in the pot, followed by the chopped onion. Cook over medium heat until the onions are tender, which should take about 3-5 minutes. Then, add the minced garlic and cook for an additional 30 seconds until fragrant.
3. Creating the Roux: Sprinkle the flour over the sautéed ingredients and stir until smooth. A whisk can be helpful here to ensure there are no lumps.
4. Building the Soup Base: Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot. Stir well to combine all the ingredients.
5. Cooking the Potatoes: Bring the mixture to a boil and cook until the potatoes are tender when pierced with a fork, approximately 10 minutes. This step allows the potatoes to absorb the flavors of the broth and cream.
6. Pureeing the Soup: Reduce the heat to a simmer and carefully remove approximately half of the soup to a blender. Puree until smooth and return it to the pot. Alternatively, use an immersion blender to puree about half of the soup directly in the pot. This method leaves some potato chunks for texture while achieving a creamy consistency.
7. Finishing Touches: Stir in the sour cream and reserved bacon pieces. Allow the soup to simmer for 15 minutes, which helps the flavors meld together beautifully.

Serving Suggestions

To serve, ladle the soup into bowls and top with additional sour cream, crispy bacon pieces, shredded cheddar cheese, and chives. These garnishes not only add visual appeal but also enhance the soup’s flavor and texture.

Tips for Success

• Bacon: For best results, use thick-cut bacon as it provides more flavor and texture. Ensure it is cooked until crisp to avoid any chewy pieces in the soup.
• Potatoes: When dicing the potatoes, aim for uniform pieces to ensure even cooking. Gold potatoes are preferred for their creamy texture, but Yukon Gold or even Russet potatoes can be substituted if needed.
• Blending: Pureeing half of the soup creates a perfect balance between creamy and chunky. If you prefer a completely smooth soup, feel free to puree all of it, but do so in batches to avoid overfilling the blender.
• Seasoning: Start with the recommended amounts of salt and ancho chili powder, then adjust to taste. Different brands of chicken broth can vary in saltiness, so it’s wise to taste as you go.

Variations

• Vegetarian Version: For a vegetarian take, omit the bacon and use vegetable broth instead of chicken broth. You can add smoked paprika to mimic the smoky flavor of bacon.
• Loaded Potato Soup: Turn this recipe into a loaded potato soup by adding toppings such as diced ham, chopped green onions, or even a dollop of Greek yogurt for extra creaminess.

Storing and Reheating

This potato soup stores well in the refrigerator for up to 5 days. To reheat, simply warm it on the stovetop over medium heat, stirring occasionally until heated through. If the soup thickens too much during storage, add a splash of milk or broth to reach your desired consistency.