Potato Soup
Creamy and packed with flavor, this is going to be your new favorite Potato Soup!
Servings: 12 people
Calories: 242kcal
Ingredients
- 3-4 slices thick-cut bacon
- 1 medium yellow or white onion, diced
- 1 ½ teaspoons garlic, minced
- 8 medium potatoes, peeled and cubed
- 4 cups (32 ounces) chicken stock, or enough to cover potatoes
- 1 chicken bouillon cube
- 3 tablespoons unsalted butter
- ¼ cup (31 g) all-purpose flour
- 1 cup (230 g) sour cream
- 2 tablespoons chopped cilantro*, divided
- ½-1 teaspoon chili powder, optional
- salt and pepper, to taste
- shredded cheese, for garnish
Instructions
- In a Dutch oven, cook the bacon over medium heat until crispy. Remove bacon from pan, and set aside on a paper towel-lined plate to drain.
- To the same Dutch oven, add the onion to the reserved bacon drippings. Cook until onion is translucent, about 5 minutes.
- Add in garlic and continue cooking for 1 to 2 minutes.
- Add potatoes and chicken bouillon cube. Toss potatoes to coat. Saute for 3-4 minutes.
- Add enough chicken stock to just cover the potatoes.
- Cover and simmer until potatoes are tender, about 20 minutes.
- In a separate skillet, melt the butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly until lightly browned, about 1-2 minutes.
- Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.
- Add the sour cream mixture to the potato mixture, and stir to combine. Place half of the soup into a separate large bowl. Using an immersion blender, puree about ½ the soup, and then return to the Dutch oven. (You can also use a blender, just be careful!)
- Stir in salt, pepper, chili powder if using, and half of the cooked and crumbled bacon.
- Garnish with remaining crumbled bacon, cheese, and cilantro.
Notes
*If you do not want to use cilantro you can use scallion or parsley.
Nutrition
Serving: 1portion | Calories: 242kcal