Let’s get this party started with some fun ideas on what to pair with your potato soup. Think comfort food meets culinary delight. Grilled cheese sandwiches are a classic choice – their gooey goodness complements the creamy texture of potato soup perfectly. A fresh, crispy salad can add a refreshing contrast, balancing the richness of the soup.
On cooler nights, a slice of hearty whole-grain bread can soak up every drop of that delicious broth. Don’t forget, garlic bread is an absolute crowd-pleaser, perfect for those who want to indulge. Each of these options not only enhances your meal but also invites those around the table to linger just a bit longer.
Picture this: it’s a chilly evening, and the sky outside is painted with hues of gray and blue. The air is crisp, promising snow, and the warmth of home beckons. As I step into the kitchen, the tantalizing aroma of bubbling potato soup fills the air. This isn’t just any potato soup; it’s a cozy bowl of comfort that warms you from the inside out.
The blend of creamy potatoes, smoky bacon, and fragrant herbs creates a hug in a bowl. In this blog post, I’m excited to share my favorite recipe, insights into what makes it special, and everything else you need to transform an ordinary meal into something extraordinary.
Why This Recipe Works
Let’s dig into why my potato soup recipe stands out. Here are four compelling reasons that make it a keeper:
1. Richness Without Guilt: The combination of whole milk and heavy cream creates a creamy texture without being overly heavy. It’s satisfying and indulgent, yet it doesn’t leave you feeling weighed down afterward.
2. Flavor Layers: The addition of smoked paprika and ancho chili powder adds depth. They don’t just enhance the flavor; they invite your taste buds to explore. Each spoonful reveals a little more.
3. Customizable: One of the best things about this recipe is its adaptability. You can easily swap in your favorite ingredients or substitutions. Vegetarian options work wonderfully, too.
4. Simple Technique: The steps are straightforward. No culinary degree is required. This recipe is perfect for anyone, regardless of their cooking experience, making it an ideal option for a weeknight dinner.
How Does It Taste Like?
The flavor profile of this potato soup is one that lingers. Imagine the smoothness of potatoes melting in your mouth, combined with a hint of smokiness from the bacon. The herbs add a fresh brightness, while the spices introduce a warm complexity.
You’ll experience that classic comfort, but with exciting layers that elevate the dish beyond the mundane. It’s like a warm embrace on a plate; each bite reinforces the cozy feelings it brings.
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What Sets This Recipe Apart from Other Potato Soup Variations?
A lot of potato soups exist in the culinary landscape. However, mine manages to carve out a unique space. While many recipes rely on simple potato and broth, my version incorporates a handful of ingredients that lift it to a new level.
Firstly, the combination of fresh herbs and spices creates a differentiated flavor profile. Secondly, including bacon not only adds a satisfying crunch but also introduces a smoky depth that isn’t typically found in many potato soup recipes. Finally, the use of a roux with flour thickens the soup beautifully, ensuring you get that luxury of creaminess without feeling overly rich.
The Ingredients
Now, let’s lay out the roster of ingredients needed for this heavenly potato soup:
- 2 ½ pounds Yukon gold potatoes (peeled and cut into 1-inch chunks)
- 4 cups chicken stock
- 2 cups whole milk
- ⅔ cup heavy cream
- 6 slices raw bacon (chopped into bite-sized pieces)
- 3 tablespoons butter (can use salted or unsalted)
- 1 medium golden onion (finely diced)
- 3 large garlic cloves (finely minced)
- ⅓ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ – ½ teaspoon ancho chili powder (or to taste)
- ½ teaspoon smoked paprika
- 2 sprigs fresh thyme (or ½ teaspoon dried thyme)
- ⅔ cup sour cream
- Optional toppings: Shredded sharp cheddar cheese, fresh chives (chopped), extra sour cream, crispy bacon crumbles.
Having this lineup of ingredients on hand guarantees a delicious result every single time.
Instructions
Now, onto the cooking! Follow these clear steps to create your sumptuous potato soup.
Step 1: Prepare Your Ingredients
Let’s get the ball rolling by prepping our ingredients. Peel your Yukon gold potatoes, cut them into 1-inch chunks, and dice the onion finely. Mince your garlic. It helps to have everything measured out before you dive in.
Step 2: Cook the Bacon
In a large pot, heat the chopped bacon over medium heat. Sauté until it becomes crispy and golden, then remove it from the pot, leaving the drippings behind. Trust me, those drippings are flavor gold.
Step 3: Sauté the Aromatics
In the same pot, add butter. Once it melts and bubbles, toss in your diced onion. Sauté until the onion becomes translucent and soft, about 5 minutes. Then, add in the minced garlic. Sauté for another minute, inhaling that incredible aroma.
Step 4: Make the Roux
Sprinkle the flour into the pot. Stir constantly for about a minute to cook the flour without letting it brown. This step is essential for achieving that velvety texture.
Step 5: Introduce the Liquids
Slowly pour in the chicken stock. Stir as you do this to incorporate the flour and prevent lumps. Once it’s well mixed, add the potatoes, salt, pepper, and both chili powders. Bring this to a gentle boil.
Step 6: Simmer to Perfection
Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender. You want them to be soft enough to fall apart when you poke them with a fork.
Step 7: Blend and Creamify
Once the potatoes are cooked, you can blend the soup for a smoother texture. You can use an immersion blender or transfer it in batches to a countertop mixer. After blending, return the pot to low heat, then stir in the milk, cream, and thyme. Taste and adjust seasoning based on your preferences.
Step 8: Add the Final Touches
Stir in the sour cream for that extra creaminess. Finally, fold in the crispy bacon. If you have any leftover bacon, now’s the time to toss it in, too, for toppings.
Notes
To make your potato soup the best it can be, here are some tips that I swear by:
- Choose the Right Potatoes: Yukon golds are buttery and creamy, but feel free to mix in russets if you prefer a starchier consistency.
- Adjust Thickness: If you prefer a thicker soup, let it simmer uncovered for longer. If it’s too thick, just add a bit more stock or milk.
- Season Wisely: Always taste before serving. A little extra salt or a squeeze of lemon can brighten the flavors beautifully.
- Leftover Magic: This soup stores well in the fridge and is nearly better the next day. The flavors meld together overnight, creating a delightfully immersive experience.
- Topping Variety: Experiment with toppings! Crushed crackers, crispy onions, or a dollop of pesto can take it to a whole new level.
Nutrition Information
For those keeping an eye on nutrition, here’s a quick breakdown based on one serving (which assumes about eight servings total):
- Calories: 450
- Protein: 10g
- Carbohydrates: 36g
- Fat: 30g
- Fiber: 3g
Of course, these values can vary based on brand choices and specific ingredient swaps.
How Do You Store This Potato Soup Recipe?
Storing your potato soup is simple. Once it cools completely, transfer it to an airtight container and store in the fridge. It stays fresh for about 3-4 days. For longer storage, portion your soup into freezer-safe containers. Then, it can last for a few months in the freezer. Just remember to allow it to thaw in the fridge overnight before reheating.
Sides for Potato Soup Recipe
Now, moving on to sides. Here are three great options you can pair with your potato soup:
Grilled Cheese Sandwich: A gooey, melted cheese sandwich is a match made in heaven. Use a mix of cheeses for the best flavor couple with that rich soup.
Fresh Garden Salad: A light salad sprinkled with seasonal veggies provides a refreshing crunch. It cuts through the creaminess, adding necessary balance to your plate.
Garlic Bread: You can never go wrong with a luscious slice of garlic bread. Its crispy exterior pairs nicely with the velvety texture of potato soup, providing contrast in both texture and flavor.
What Alternatives Can You Use for the Ingredients If They Are Not Present in Your Kitchen?
Maybe you’re staring at empty shelves or unfamiliar contents. Don’t worry; here are alternatives:
Potatoes: If you don’t have Yukon gold, russets or even cauliflower (for a low-carb version) can work wonders.
Chicken Stock: Use vegetable stock if you prefer a vegetarian option. Water with a bouillon cube works in a pinch and adds flavor too.
Heavy Cream: For a lighter option, unsweetened coconut milk can deliver creaminess with a unique twist. For a dairy-free version, nut milk works too.
Sour Cream: Plain yogurt can replace sour cream well. It delivers that tangy flavor, keeping the essence intact.
Equipment
- Pots
Ingredients
- 2 ½ pounds Yukon gold potatoes peeled and cut into 1-inch chunks
- 4 cups chicken stock
- 2 cups whole milk
- ⅔ cup heavy cream
- 6 slices raw bacon chopped into bite-sized pieces
- 3 tablespoons butter can use salted or unsalted
- 1 medium golden onion finely diced
- 3 large garlic cloves finely minced
- ⅓ cup all-purpose flour
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ – ½ teaspoon ancho chili powder or to taste
- ½ teaspoon smoked paprika
- 2 sprigs fresh thyme or ½ teaspoon dried thyme
- ⅔ cup sour cream
- Optional toppings: Shredded sharp cheddar cheese fresh chives (chopped), extra sour cream, crispy bacon crumbles.
Instructions
Step 1: Prepare Your Ingredients
- Let’s get the ball rolling by prepping our ingredients. Peel your Yukon gold potatoes, cut them into 1-inch chunks, and dice the onion finely. Mince your garlic. It helps to have everything measured out before you dive in.
Step 2: Cook the Bacon
- In a large pot, heat the chopped bacon over medium heat. Sauté until it becomes crispy and golden, then remove it from the pot, leaving the drippings behind. Trust me, those drippings are flavor gold.
Step 3: Sauté the Aromatics
- In the same pot, add butter. Once it melts and bubbles, toss in your diced onion. Sauté until the onion becomes translucent and soft, about 5 minutes. Then, add in the minced garlic. Sauté for another minute, inhaling that incredible aroma.
Step 4: Make the Roux
- Sprinkle the flour into the pot. Stir constantly for about a minute to cook the flour without letting it brown. This step is essential for achieving that velvety texture.
Step 5: Introduce the Liquids
- Slowly pour in the chicken stock. Stir as you do this to incorporate the flour and prevent lumps. Once it’s well mixed, add the potatoes, salt, pepper, and both chili powders. Bring this to a gentle boil.
Step 6: Simmer to Perfection
- Once boiling, reduce the heat and let it simmer for about 15-20 minutes until the potatoes are tender. You want them to be soft enough to fall apart when you poke them with a fork.
Step 7: Blend and Creamify
- Once the potatoes are cooked, you can blend the soup for a smoother texture. You can use an immersion blender or transfer it in batches to a countertop mixer. After blending, return the pot to low heat, then stir in the milk, cream, and thyme. Taste and adjust seasoning based on your preferences.
Step 8: Add the Final Touches
- Stir in the sour cream for that extra creaminess. Finally, fold in the crispy bacon. If you have any leftover bacon, now’s the time to toss it in, too, for toppings.
Notes
- Choose the Right Potatoes: Yukon golds are buttery and creamy, but feel free to mix in russets if you prefer a starchier consistency.
- Adjust Thickness: If you prefer a thicker soup, let it simmer uncovered for longer. If it’s too thick, just add a bit more stock or milk.
- Season Wisely: Always taste before serving. A little extra salt or a squeeze of lemon can brighten the flavors beautifully.
- Leftover Magic: This soup stores well in the fridge and is nearly better the next day. The flavors meld together overnight, creating a delightfully immersive experience.
- Topping Variety: Experiment with toppings! Crushed crackers, crispy onions, or a dollop of pesto can take it to a whole new level.
Nutrition
Frequently Asked Questions
Can I make this potato soup ahead of time?
Absolutely! This recipe is ideal for meal prep. You can prepare it a day in advance and reheat it gently on the stove. It becomes richer as the flavors meld overnight.
Can I freeze leftover potato soup?
Yes! Just make sure to let it cool first. It helps avoid freezer burn. When ready to eat, thaw overnight in the fridge, then heat gently on the stove.
What’s the best way to reheat potato soup?
Reheat it on the stovetop over low heat. Stir frequently to prevent sticking. If it thickens up too much, simply mix in a little extra stock or milk.
Can I add other vegetables?
Absolutely! Feel free to toss in carrots, celery, or spinach. They can add nutrition and flavors, making the soup even heartier.
Conclusion
Potato soup is more than just a dish; it’s a celebration of comfort food. The way it brings warmth during cold days is unmatched. With this recipe, you not only create a delicious bowl but also form memories around the table filled with laughter and joy. It’s simple enough for a weeknight but special enough for company.
Give it a try, and I promise you’ll be taking second helpings, and third if no one is watching! Enjoy your cooking adventure, and savor every taste!