With the Halloween season over, we’re just a month away from deciding on the Christmas menu and finding the best recipes that will impress our guests.
And, while roasts and baked goodies are usually in the spotlight, appetizers shouldn’t be underestimated.
They are the starters; the dishes that make our guests want to try more of our cooking.
And what better way to start a holiday menu than soups? And, more specifically, a creamy potato soup?
In case you want to go for the most flavorful and creamy potato soup this year, then this recipe is for you.
YouTube channel Sugar Spun Run host has a 5-star recipe, as she explains. And she’s generous enough to share it with all of us.
So, let’s get to it.
The ingredients you’re going to need for the soup are:
- 2 ½ lbs gold potatoes peeled and diced into pieces of about 1”
- 6 strips (uncooked) bacon cut into small pieces
- 3 Tablespoons butter
- ⅓ cup all-purpose flour (42 gr)
- 1 medium yellow onion chopped (about 1.5 cup/200g)
- 3 large garlic cloves minced
- 4 cups chicken broth (945ml)
- 2 cups milk (475ml)
- 2/3 cup heavy cream (155ml)
- salt to taste
- 1 teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder (depending on how hot you want your soup to be)
- 2/3 cup sour cream 160g
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
To get things started, you’ll first need to cook the bacon in a large Dutch Oven or soup pot on medium heat.
Cook until the bacon pieces are nice and crispy.
Then, remove the bacon pieces, and set them aside. You will be using them at the end as topping for your soup.
To the bacon grease in the pot, add the butter and sliced onion. Cook until the onion becomes translucent, and then add the garlic. Add the flour and mix well. This will play a significant role in having a creamy soup at the end.
Cook for about 30” and then add the diced potatoes.
Make sure that your potatoes are diced evenly so that they all need the same time to cook through.
Add the chicken broth, whole milk, and heavy cream. Go on to add the spices, and make sure to taste test in order to get the saltiness and heat you like.
Keep cooking until the potatoes get tender. This will take about ten minutes.
Puree half of the soup with an immersion blender or a regular blender. Return the blended soup part in the pot, and add the sour cream, while mixing well.
Add the bacon, stir well, and let the soup simmer for another fifteen minutes. Then, you’re ready to serve the soup.
Serve the soup, and add any toppings you like, like extra bacon, cheese, or additional sour cream and chives. It’s totally up to you!
With this recipe, you will certainly have your guests ask for more than one serving!
Watch the recipe step-by-step in the video below.
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