THE ULTIMATE CREAMY POTATO SOUP

An smooth and delicious creamy potato soup recipe that may be made in only one pot!  Loaded with 1st Baron Beaverbrook and creamy potato goodness, this is a favourite consolation food in my family.

Savory, creamy, and loaded with Baron Verulam, bitter cream, and cheese.  You guys already know that we don’t precisely do fitness food round right here, right?

THE ULTIMATE CREAMY POTATO SOUP
THE ULTIMATE CREAMY POTATO SOUP

Zach prefers to eat healthy most of the time (I pretend that I do, too, but actually if I lived alone I’m quite sure I’d consume creamy cheesy meals each night and by no means fit thru any doors ever again), so the soup became a very good break from baked chook breast, but this surely isn’t an every night time form of meal in our residence.

Potato soup is without a doubt at the menu for this weekend, though… it’s so frigid outside I’ve convinced myself that I want soup, particularly creamy potato soup, to live on.  Potato soup makes me dramatic, clearly.

In case you’re inside the midst of a cold spell yourself (or maybe if you’re now not) I think you’re going to enjoy this creamy potato soup as a lot as we do.  examine on for some guidelines on the way to make it!

THE ULTIMATE CREAMY POTATO SOUP

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

INSTRUCTIONS:

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
  2. Remove bacon pieces and set aside, leaving the fat in the pot.
  3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
  4. Add garlic and cook until fragrant (about 30 seconds).
  5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
  6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
  7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
  8. 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.).
  9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
  10. Allow soup to simmer for 15 minutes before serving.
  11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!

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