Oh So Easy Potato Soup
Delicious potato soup ready in 30 minutes!
Servings 6 servings
Equipment
- 1 Dutch oven (6 quart)
- 1 Immersion Blender (optional)
Ingredients
- 6 yukon gold potatoes peeled and diced
- 5 slices of bacon diced
- 3 tablespoons bacon grease (reserved) or butter
- 1 medium white or yellow onion
- 4 cloves garlic peeled and minced
- 1/3 cup flour
- 4 cups chicken stock
- 2 cups milk warmed
- 1/2 cup sour cream
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1/4 teaspoon chipotle or ancho chili powder
Optional Toppings
- thinly sliced green onions or chives
- fresh thyme
- shredded cheese
- extra bacon
- sour cream
Instructions
- Heat a large dutch oven or heavy bottom stock pot over medium-high heat. Add diced bacon and cook until crispy, stir occasionally but check often to avoid it burning. Using a slotted spoon, transfer the bacon to a separate plate. Reserve 3 tablespoons of bacon grease in the pot. If preferred discard all bacon grease and substitute butter in place of the reserved bacon grease.
- Add onion and sauté for 5 minutes until onion is soft and translucent, stirring occasionally.
- Stir in the garlic and sauté until the garlic is fragrant, about 1-2 minutes.
- Sprinkle the flour over the onion and garlic and stir until smooth. Sauté for 1 minute to cook the flour.
- Stir in the stock until combined, followed by the milk, potatoes, salt, pepper, and chipotle powder.
- Bring the mixture to a boil until the potatoes are soft, about 10 minutes. Stir the soup often to avoid the bottom burning.
- Reduce heat to simmer and use the immersion blender to puree the soup.
- Add sour cream and bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with your favorite toppings and enjoy!