Potato Soup

Print Recipe

Prep Time25

Cook Time30

Course: Main Course, Soup

Cuisine: American

Keyword: potato soup, potatoe, soup

Servings: Servings

Calories: 473kcal

Author: asclavijo

Equipment

Immersion blender
Dutch Oven

Ingredients

1/2 lb bacon cooked & chopped into pieces
1 Tablespoon butter
1 med yellow onion chopped
3 large garlic cloves minced
⅓ cup all-purpose flour
2 ½ lbs gold potatoes About 6 large potatoes, diced into 1" pieces
4 cups chicken broth
2 cups milk
1 ½ teaspoon salt
1 teaspoon ground pepper
¼ - ½ teaspoon ancho chili powder
⅔ cup sour cream
cheddar cheese
chives optional

Instructions

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, 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. Puree until smooth with an immersion blender.
Allow soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

Notes

*I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use
**If you haven't used ancho chili powder before, I recommend starting with ¼ teaspoon and then taste-testing before increasing to ½ teaspoon if you like the taste.
***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it.

Nutrition