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"The belly rules the mind."--Spanish Proverb

Potato Soup Recipe

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This recipe for Potato Soup is from The Hutcheson Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs Yukon gold potatoes - peeled and diced small
6 strips of bacon - cut into pieces
3 tbsp unsalted butter
1/3 cup flour
1 white or yellow onion - chopped
4 garlic cloves - minced
1 quart chicken broth
2 cups milk
1 cup heavy cream
1 1/2 tsp salt
1 tsp black pepper
1 chili powder
2/3 cup sour cream

Directions:
Directions:
Cook bacon over medium heat in a large stockpot until brown and slightly crispy. Remove the bacon and set aside. Reserve the bacon fat in the pot.

Add onions and cook until tender and slightly caramelized. Add butter, garlic, salt, pepper, and chili powder. Cook for about 30 seconds, or until fragrant.

Add flour and stir with a whisk until smooth. Add milk and cream, whisking as you add it.

Add the potatoes and chicken broth, stirring well to combine everything.

Bring to a boil and cook until the potatoes are fork tender. Stir periodically to prevent scorching on the bottom.

Transfer half of the soup to a blender and purée. Alternatively, use a potato masher for a more chunky soup. Return puréed soup to the rest of the soup.

Add the bacon and sour cream. Stir well and add additional salt and pepper to taste. Simmer for 15 minutes.

Adapted from https://sugarspunrun.com/creamy-potato-soup-recipe/

Number Of Servings:
Number Of Servings:
6 - 8

 

 

 

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