Creamy Potato Soup

A one-pot recipe for creamy potato soup that’s tasty and simple to make! This creamy potato dish, laden with chicken, is a family favorite when it comes to comfort food.

Menu: Soup

Cuisine: United States

Preparation: thirty minutes

Servings: 8 (3.5 cups of soup made according to the recipe).

521 kcal of calories

Recipe by : Sam Merritt

Ingredients for soup 

1.  6 strips of raw bacon, chopped into small pieces
2. Three teaspoons of butter, either salted or unsalted, will do
3. 1 chopped medium yellow onion (about 200g or 1.5 cup)
4. 3 minced large cloves of garlic and
5. ⅓ cup (42g) all-purpose flour
6. 2 ½ pounds of peeled and chopped gold potatoes into pieces no bigger than 1″ (I used roughly 6 large potatoes or 1.15 kg of potatoes for this amount).
7. 4 cups (945ml) chicken broth
8. ¼ cup (475 ml) of milk
9. cup (155ml) thick cream
10. A ½ teaspoon of salt,
11. one teaspoon of powdered pepper,
12. and one to two ½ teaspoons of ancho chili powder
13. ⅔ cup (160g) sour cream Cheddar cheese, chives, and more sour cream

Guidelines for soup 

• Cook the chicken slices in a large soup pot or Dutch oven over medium heat until they are crisp and browned.
• With the chicken bits removed, place them aside and keep the fat in the pot.
• Add the butter and chopped onion, and simmer for three to five minutes on medium heat, or until the onions are soft.
• Add the garlic and heat for about 30 seconds, or until fragrant.
• Add the flour to the ingredients in the pot and stir (with a whisk if necessary) until everything is well combined.
• Add the diced potatoes, milk, heavy cream, ancho chili powder, chicken broth, and salt to the pot. Mix thoroughly.
• After bringing to a boil, cook for about ten minutes, or until potatoes are soft to the touch.