Creamy Potato Soup

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.
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