Creamy and packed with flavor, this is going to be your new favorite Potato Soup!
- 1/4 cup all-purpose flour
- salt and pepper to taste
- 1 cup sour cream
- 3 tablespoons butter
- 3 cloves garlic (minced)
- 1 chicken bouillon cube
- shredded cheese for garnish
- 3-4 slices thick cut bacon (cut in half)
- 1 yellow or white onion (chopped)
- 8 potatoes (peeled and cubed)
- 4 cups chicken stock (or enough to cover potatoes)
- 2 tablespoons chopped cilantro* (divided)
- 1/2 - 1 teaspoon chili powder (optional)
- Carbohydrate 33.6106056327559 g
- Cholesterol 18.0710312620672 mg
- Fat 6.72285073351388 g
- Fiber 3.22116256785908 g
- Protein 7.74032552494015 g
- Saturated Fat 3.46171316879503 g
- Serving Size 1 1 people (324g)
- Sodium 306.270214659023 mg
- Sugar 30.3894430648968 g
- Trans Fat 0.46365089611903 g
- Calories 224 calories
Step-by-step
- In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside.
- Cook chopped onion in reserved bacon drippings until onion is translucent, about 5 minutes.
- Add in garlic and continue cooking for 1 to 2 minutes.
- Add cubed potatoes, chicken bouillon cube, and toss potatoes to coat. Saute for 3 to 4 minutes.
- Add chicken stock to just cover the potatoes.
- Cover and simmer until potatoes are tender, about 20 minutes.
- In a separate pan, melt butter over medium heat. Whisk in flour.
- Cook, stirring constantly, for 1 to 2 minutes.
- Add in the heavy cream and 1 tablespoon chopped cilantro and stir until heated through.
- Stir the cream mixture into the potato mixture. Using an immersion blender, puree about 1/2 the soup, and return to the pan. (Can also use a blender, just be careful!)
- Add in salt, pepper, and chili powder if using, as well as half the crumbled bacon. Adjust seasonings to taste.
- Garnish with remaining crumbled bacon, cheese, and cilantro.
Replacing dairy sour cream with Greek yogurt alters the tang profile significantly while boosting protein content. Thickening soups without a commercial food mill often challenges cooks working in cramped kitchens with limited storage. Utilizing an immersion blender directly inside a heavy cast-iron Dutch oven eliminates the dangerous transfer of boiling liquid to a tabletop pitcher. Starch distribution dictates success in this recipe; breaking down roughly fifty percent of the potato cubes creates body naturally without requiring excessive amounts of roux.
Originating as a humble peasant meal relying on subterranean tubers that survived harsh winters, potato soup historically depended on rendered animal fat for richness. Modern adaptations frequently incorporate bacon drippings to build foundational aromatics before introducing liquids. Sautéing onions in these retained fats for precisely five minutes renders them translucent without browning the sugars. Maintaining medium heat prevents the minced garlic from burning and turning bitter during the subsequent one to two minutes of cooking.
Pureeing only half the cooked solids leaves enough intact chunks to provide textural contrast. Leftovers maintain optimal quality for up to three days when stored in an airtight glass container in the refrigerator.
