Potato Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 20 mins
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Servings
8 servings
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Calories
470 kcal
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Course
Main Course
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Cuisine
American
Potato Soup
Description
Potato Soup is prepared by browning chopped bacon in a Dutch oven, then using the rendered drippings to sauté onions and garlic for a flavorful base. Gold potatoes are cooked with flour to create a slightly thickened stew, combined with chicken broth and milk, and gently simmered until tender. Heavy cream and sour cream at room temperature are added to enrich the soup's texture and flavor. The soup is seasoned with salt and pepper and can be served with a selection of toppings including shredded cheddar, chives, and additional sour cream for customizable richness. The method allows for a rustic, hearty soup with both texture and creaminess.
The flavor combines smoky bacon with savory aromatics and the natural earthiness of potatoes. The flour creates a subtle thickening agent that binds the broth, producing a velvety mouthfeel without being overly dense. Additional ingredient options include adding extra vegetables or spices to tailor the taste and nutrition. The soup can be pureed with a blender for a smooth finish or served chunky for bite-size potato pieces.
Using bacon drippings for cooking the vegetables strengthens the soup’s flavor considerably, but if omitted, butter can replace the fat with a slightly different richness. Variations such as gluten-free thickening agents like cornstarch or gluten-free flour can be used without changing the cooking method significantly. This soup is suitable for a warming meal served with bread or a side salad.
The notes recommend maximizing flavor by reserving bacon drippings, offer texture adjustments by blending, suggest gluten-free alternatives, and recommend adding various seasonings or vegetables for customization.
Ingredients
- 8 lices Bacon chopped (about 8oz/225g)
- 1 yellow onion chopped
- 6 garlic minced, cloves
- 3 pounds gold potatoes peeled and chopped into 1” pieces (1350g)
- ¼ cup all-purpose flour (30g)
- 4 cups chicken broth (960ml/907g)
- 1½ cups milk (360ml)
- 1½ teaspoons salt
- ¾ teaspoon black pepper ground
- 1 cup heavy cream (240ml), room temperature
- ½ cup sour cream (120g), room temperature
Toppings
- cheddar cheese shredded
- chives or green onion, chopped
- sour cream
Instructions
- Place the bacon in a large Dutch oven. Cook over medium-high heat, stirring frequently until crisp, about 12 minutes. Using a slotted spoon, remove the bacon pieces and drain on a paper-towel lined plate, leaving the drippings in the pot. Set aside. Reduce the heat to medium.
- Remove and reserve half of the bacon drippings. Add the onion and garlic. Cook until the onion turns translucent, about 5 minutes. Stir in the potatoes. Cook for 5 minutes, stirring occasionally. Add some reserved bacon drippings if the potatoes start to stick. Sprinkle in the flour and cook, stirring frequently for 2 minutes. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot with the spoon to loosen any stuck on flour or vegetables.
- Add the milk, salt, and black pepper. Bring to a simmer. Reduce the heat just high enough to maintain a low simmer, low to medium-low. (Try to keep it from boiling hard.) Partially cover and continue simmering until the potatoes are very tender, about 40 minutes. For a thicker and less chunky soup, mash the potatoes with the back of a spoon or a potato masher to your desired consistency. Stir in the cream and sour cream. Taste and add more salt and pepper, if desired. Serve immediately topped with sour cream, cheese, chives, and the cooked bacon.
Notes
- Save bacon drippings after cooking to sauté onions and garlic, enhancing soup flavor; alternatively, use melted butter if not using bacon.
- Blend the soup with an immersion blender for a smooth consistency if preferred.
- For gluten-free, omit flour and use cornstarch whisked into milk or substitute gluten-free flour blend to maintain thickness.
- Enhance flavor with extra seasonings like thyme, chili flakes, or hot sauce, and experiment with additional toppings such as smoked Gouda or goat cheese.
- Add chopped vegetables like cabbage, spinach, or carrots with the potatoes for a heartier soup, and consider seasoning blends such as Cajun or Italian for variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 40g | 13% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 80mg | 27% |
| Sodium | 1118mg | 47% |
| Potassium | 968mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 994IU | 20% |
| Vitamin C | 39mg | 43% |
| Calcium | 202mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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