Ultimate Potato Soup (Print Version)
# Ingredients:
01 -
6 slices of bacon, chopped into bits.
02 -
3 tbsp unsalted butter.
03 -
1 medium yellow onion, diced small.
04 -
3 large fresh garlic cloves, minced.
05 -
1/3 cup plain flour.
06 -
2 1/2 lbs of Yukon gold potatoes, peeled and cubed about an inch thick.
07 -
4 cups of chicken stock, freshly made or store-bought.
08 -
2 cups full-fat milk.
09 -
2/3 cup heavy whipping cream.
10 -
1 1/2 tsp of table salt.
11 -
1 tsp freshly cracked black pepper.
12 -
1/2 tsp ancho chili powder for a smoky kick.
13 -
2/3 cup sour cream (preferably chilled).
14 -
Grated cheddar cheese to sprinkle on top.
15 -
Chopped fresh chives for garnish.
# Instructions:
01 -
In a big pot, crisp up the bacon bits. Take out the bacon but leave the drippings in the pot.
02 -
Add butter to the bacon grease. Cook the onion till softened, then toss in garlic for a brief sauté till it smells awesome.
03 -
Mix in the flour until it's smooth. Throw in the potato chunks, chicken stock, milk, cream, and all the spices. Combine everything well.
04 -
Heat the pot until it boils, then simmer till the potatoes are tender enough to pierce easily, about 10 minutes.
05 -
Ladle out half the soup and puree it until creamy, then pour it back into the pot with the rest for a mix of chunky and smooth textures.
06 -
Mix in sour cream and cooked bacon pieces, then let it gently bubble for 15 minutes. Sprinkle cheddar, leftover bacon bits, and chopped chives on top before serving.
# Notes:
01 -
Start off light on salt, then adjust as you prefer.
02 -
For a creamier result, blend most of the soup. Leave more chunks for a hearty version.
03 -
Yukon gold potatoes give the creamiest consistency.