One of our favorite meals is always soup. So, for example, our favorite vegetable soup. One of our favorite soups of all time. Before bacon, cheese, and onions were added to potato soup, potato soup was made with just potatoes, milk, butter, and salt & pepper.
On the stovetop, the Best Potato Soup Recipe In The World is quick and easy to make, creamy (without the use of heavy cream), and always warm, cozy, and delicious.
If you're going through a cold spell (or even if you aren't), I think you'll love this creamy Easy Potato Soup as much as we do. Continue reading for some helpful hints on how to make it!
Cut your potatoes into 34-inch pieces, trying to keep them of the same size so they cook at the same time. There's nothing like biting into a crisp, raw-inside potato piece.
Recommend pureeing about half of the soup using an immersion blender or putting a piece of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot to make it lovely and creamy (maybe you recognize this technique from my corn chowder). You can puree the entire soup if you want it to be entirely smooth, but I prefer to have a few chunks of potato, so I think pureeing half of it gives it the best flavor and texture.
Return the bacon to the pot only after some of the soup has been pureed. It's preferable if the bacon isn't blended.
Ancho chili powder is a must, in my opinion, and adds the ideal depth of flavor to this soup. I mix it into the potato soup and then top it with it before serving.
This creamy potato soup dish is simple and delicious, and it can be made in just one pot! This is a popular comfort food for your family, thanks to the bacon and creamy potato bliss.
| Prep Time: 30 minutes | Total Time: 30 minutes |
| Servings: 6 people | Calories: 521kcal |
6 slices bacon, chopped into small pieces (uncooked).
3 tblsp. butter (unsalted or salted).
1 medium yellow onion, diced (about 1.5 cup/200g).
3 minced big garlic cloves.
a third of a cup of all-purpose flour (42g).
2 1/2 pound gold potatoes, peeled and cut into 1" pieces (for me, this equaled to 6 large potatoes/1.15kg).
4 quarts chicken stock (945ml).
2 quarts of milk (475ml).
a third of a cup of heavy cream (155ml).
1/2 teaspoon of salt.
1 teaspoon pepper, ground.
1/4 – 1/2 tsp. ancho chili powder.
a third of a cup of sour cream (160g).
Optional toppings include shredded cheddar cheese, chives, more sour cream, and bacon.
Cook bacon chunks in a large oven or soup pot over medium heat until crisp and golden brown.
Remove the bacon and set it aside, but keep the grease in the saucepan.
Cook the butter and chopped onion over medium heat until the onions are tender (3-5 minutes).
Cook until the garlic smells good (about 30 seconds).
Stir in the flour until the contents in the pot are smooth (use whisk if needed).
In a large mixing bowl, combine the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder.
Everything should be well mixed together.
Bring to a boil and simmer until fork-pierced potatoes are soft (about 10 minutes).
Reduce heat to low and purée about half of the soup in a blender (carefully, it will be hot!) until smooth (half is about 5 cups of soup, but you can just eyeball the quantity).
Return the pureed soup to the pot and whisk in the sour cream and bacon pieces that were set aside.
Allow 15 minutes for the soup to boil before serving.
Add more sour cream, bacon, cheddar cheese, or chives on top. Enjoy!
Starting with a smaller amount of salt and adding more as needed is recommended; the amount of salt required will vary based on the type/brand of broth used.
If this is your first time using ancho chili powder, start with 14 teaspoon and taste before increasing to 12 teaspoon if you enjoy the flavor.
Calories: 521kcal | Carbohydrates: 47g | Protein: 12g | Fat: 32g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 1326mg | Potassium: 1176mg | Fiber: 5g | Sugar: 7g | Vitamin A: 897IU | Vitamin C: 50mg