Potato Chipotle Soup (with Bacon!!)

Name: Potato Chipotle Soup (with Bacon!!)
Prep time: 15 min
Cook time: 20 min
Yield: 4 serving
Ingredients: 1 potato (I used Russett); 1 chipotle in adobo; 3-4 lices Bacon; 1 small onion; 4 cloves garlic; 3 tablespoons flour; 4 cups stock; 2 teaspoons Mexican oregano; pinch of cumin (optional); freshly cracked black pepper; 1/2 teaspoon salt (plus more to taste); cooked bacon bits; cheese (I used crumbled Queso Fresco); Freshly chopped cilantro; final squeeze of lime

User Reviews

4.8

27 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Servings
4
Calories
237 kcal
Course
Main Course, Appetizer, Soup

Potato Chipotle Soup (with Bacon!!)

Ximena Brandt

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I didn't know how easy it was to make a delicious batch of soup until I started fiddling around with simple recipes like this Potato Chipotle Soup.

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Ingredients

Servings

1 potato (I used Russett)
1 chipotle in adobo
3-4 lices Bacon
1 small onion
4 cloves garlic
3 tablespoons flour
4 cups stock
2 teaspoons Mexican oregano
pinch of cumin (optional)
freshly cracked black pepper
1/2 teaspoon salt (plus more to taste)

For the garnish (optional):

cooked bacon bits
cheese (I used crumbled Queso Fresco)
Freshly chopped cilantro
final squeeze of lime

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Instructions

Start by slicing up the bacon into smaller pieces. If it's difficult and slippery then it's time to sharpen your knife! Or you can put the bacon in the freezer for a few minutes to solidify it.
Cook the bacon in a medium-sized soup pot or saucepan. I usually cook it a bit over medium heat, stirring regularly. Once the bacon is browned you can remove the bacon pieces and let them drain on a paper towel lined plate. I usually leave most of the bacon drippings in the pot, but you are welcome to drain some off if it seems excessive.
Chop up the onion and cook it in the bacon drippings over medium heat, stirring regularly. Once the onion has softened, 5-7 minutes, add 4 minced garlic cloves and cook briefly, 30-60 seconds. Add 3 tablespoons flour, combining well and cooking for a minute or so. This flour step will thicken up the soup, but you can consider it optional.
Add the aromatics to the pan: 2 teaspoons Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, and 1/2 teaspoon salt. Cook briefly, stirring well so the spices come into contact with the heat, and then add the remaining ingredients: 4 cups stock, 1 cubed potato, some of the cooked bacon pieces, and a single chipotle. I'm in the habit of scraping out the seeds of chipotles but you can consider this optional. More info on working with chipotles in adobo.
Combine well, bring to a simmer, then cover and cook for 10-15 minutes. This will give the potato plenty of time to cook.
Add this mixture to a blender and combine well. Be sure to use caution when blending hot liquids. Add it back to the soup pot, bring it up to temp, and take a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Once you're happy with the salt level you can serve it up!
I topped with some of the cooked bacon pieces, crumbled Queso Fresco, freshly chopped cilantro, and a final squeeze of lime. But feel free to garnish as you see fit, or not at all!
Store leftovers in an airtight container in the fridge where they will keep for a few days.

Nutrition Information

Show Details

Calories 237kcal (12%) Carbohydrates 27g (9%) Protein 10g (20%) Fat 10g (15%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.02g Cholesterol 18mg (6%) Sodium 748mg (31%) Potassium 580mg (17%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 32IU (1%) Vitamin C 14mg (16%) Calcium 43mg (4%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 237 kcal

% Daily Value*

Calories	237kcal	12%
Carbohydrates	27g	9%
Protein	10g	20%
Fat	10g	15%
Saturated Fat	3g	15%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.02g	1%
Cholesterol	18mg	6%
Sodium	748mg	31%
Potassium	580mg	12%
Fiber	3g	12%
Sugar	6g	12%
Vitamin A	32IU	1%
Vitamin C	14mg	16%
Calcium	43mg	4%
Iron	2mg	11%