The Creamiest, Coziest Potato Soup Ever

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Freezing cold days = soup for dinner. Every time. It’s just the way it is, I don’t make the rules!

I made this creamy potato soup the other night and it hit all the right spots. We all came back for seconds and honestly I probably could have come back for thirds. If you’re looking for a yummy, easy soup to make tonight, I highly recommend this one. Taken directly from sugarspunrun.com, here is what you’re going to need:

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

  • 2/3 cup heavy cream 155ml

  • 1 ½ teaspoon* salt

  • 1 teaspoon ground pepper

  • 1/4 - 1/2 teaspoon ancho chili powder**

  • 2/3 cup sour cream 160g

  • Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Directions:

  • 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!

Happy cooking, friends, and stay warm!! xo

FoodThomas4 Comments