Ingredients
Soup
- 8 slices bacon 225 g, chopped
- 1 yellow onion chopped
- 6 garlic cloves minced
- 3 pounds gold potatoes 1.35 kg, peeled; 1-inch pieces
- 1/4 cup all-purpose flour 30 g
- 4 cups chicken broth 960 ml
- 1 1/2 cups milk 360 ml
- 1 1/2 teaspoons salt
- 3/4 teaspoon black pepper
- 1 cup heavy cream 240 ml
- 1/2 cup sour cream 120 g
Optional toppings
- shredded cheddar
- chopped chives
- extra sour cream
Equipment
- Large Dutch oven
- Slotted spoon
- potato masher optional
Instructions
Build the soup
- Crisp bacon in the Dutch oven over medium-high heat, about 12 minutes. Lift out; reserve half the rendered fat separately.
- Over medium heat, soften onion and garlic in remaining fat, 5 minutes. Add potatoes; stir 5 minutes, adding reserved fat if needed. Stir in flour for 2 minutes.
- Gradually stir in broth, scraping the base. Add milk, salt and pepper. Partially cover; gently simmer about 40 minutes, until potatoes crush easily.
Finish
- Mash some potatoes if desired. Reduce heat; stir in cream and sour cream until combined. Adjust seasoning; serve with cooked bacon and optional toppings.
Nutrition
Serving: 1serving (1/8 batch)Calories: 470kcalCarbohydrates: 40gProtein: 13gFat: 29gSaturated Fat: 15gCholesterol: 80mgSodium: 1118mgPotassium: 968mgFiber: 4gSugar: 7gCalcium: 202mgIron: 2mg
Video
Notes
Video: John Kanell, Preppy Kitchen, demonstrates this style of potato soup. Follow the measurements here. Nutrition is Preppy Kitchen’s published estimate for one-eighth of this formula, not independent analysis; optional garnishes and brand differences alter it. Contains milk and wheat; check broth and bacon labels.
Refrigerate promptly in shallow containers within two hours (one hour above 90°F/32°C). Use within three to four days. Reheat leftovers to 165°F (74°C); USDA advises bringing soups to a rolling boil.
