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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
- 6 strips of raw bacon, chopped into small pieces
- Three teaspoons of butter, either salted or unsalted, will do
- 1 chopped medium yellow onion (about 200g or 1.5 cup)
- 3 minced large cloves of garlic and
- ⅓ cup (42g) all-purpose flour
- 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).
- 4 cups (945ml) chicken broth
- ¼ cup (475 ml) of milk
- cup (155ml) thick cream
- A ½ teaspoon of salt,
- one teaspoon of powdered pepper,
- and one to two ½ teaspoons of ancho chili powder
- 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.