How to Make Potato Soup
Today on Sugar Spun Run I'll be showing you how to make the ultimate creamy potato soup.
Hey everyone Sam here and today I am so excited to be
sharing this creamy potato soup recipewith you. I originally shared this over
on the blog probably over a year ago, andsince then it has gotten so many
five-star reviews. It's actually gottenfan mail. People love this soup. I figured
it was about time I make a video for it.So you are in for a treat today. Now the
first thing you're going to need forthis soup is a large pot. I like to use
my Dutch oven. It's good size. It's got anice heavy bottom. So it's gonna be great
for this soup. Let's go ahead and takethis over to our stove top. Now the first
ingredient that you need for this potatosoup is the six strips of bacon. As you
can see I've gone and cut mine intoabout bite-sized pieces and we're just
gonna go ahead and put this into ourlarge pot.
This bacon is key for giving the soup such a good flavor. We're gonna cook it down and then we're gonna cook
our soup in a little bit of that grease.So good. So we're just gonna turn our
stove top heat to medium at this point.We're just gonna cook that bacon until
it's nice and crisp and cooked all theway through. Now once your bacon is
cooked we're actually gonna remove thisfrom the pot and I like to transfer it
onto a paper towel-lined plate. Obviouslywe don't wanna get rid of our bacon.
We're just gonna set it aside and we'regoing to leave that grease that's left
in the pot. We're gonna leave that in thepot you're not going to want to drain it.
Now we're going to be adding threetablespoons of butter.
And one medium sized onion that we've gone ahead andchopped up.
We're just going to cook this butter and this onion together over medium heat until that onion is nicely
cooked and translucent. it's gonna takeabout three to five minutes.
Now let's add our garlic. You are going to needthree cloves of garlic and you want this
to be nicely minced. This is about a heaping tablespoon of minced garlic. We're gonna add this into our pot
And we're just gonna cook this until it's
nice and fragrant that's just gonna beabout thirty seconds of cooking that
garlic. Make sure you stir it in therewith that butter and the onions.
The next thing you're going to need is 1/3 cup ofall-purpose flour. I'm just gonna
sprinkle this over my ingredients thatare already in the pot.
And I'm gonna use my spoon to just work that into the restof the mixture. It's going to work in
with that in that onion. You want it to be nice and smooth. This is
going to give our soup a nice creamy base. It's gonna be the great foundation for this creamy potato soup
The next thing you're going to need is your potatoes. So I like using Yukon Gold potatoes for this recipe. I do
usually peel them though. That's kind of apersonal preference. You do it however want
to. Make sure you cut them into pieces nolarger than one inch. You want them to
cook evenly so you want all your potatopieces to be around the same size. We're
gonna add these into our pot. Next we'regoing to be adding our liquid.
We start with four cups of chicken broth.
Two cups of whole milk
And two-thirds cup of heavy cream.
I told you I like a nicecreamy potato soup. That little bit of
heavy cream is really gonna help keepthings moving in the right direction.
At this point we're also going to wantto add our spices. You're going to need
one and a half teaspoons of salt. Oneteaspoon of ground black pepper, and then
this is my secret weapon. I love usingancho chili powder in my potato soup. If
you don't have ancho chili powder you canuse regular chili powder,
but this ancho chili powder has like aslightly sweet smoky flavor and I love
using it. I usually start with 1/4teaspoon, and then a taste test, and if I
want to add another fourth teaspoon aswell. We're just gonna stir everything
together until it's nicely combined andwe're going to want this come to a boil.
Once everything is boiling you're justgoing to want to stir occasionally and
you're going to cook this until yourpotatoes are tender when pierced with a fork.
This usually takes about 10 minutes.
Alright our potatoes are looking pretty good at this point. So what we're gonna do is we're gonna reduce our
heat to a simmer and we're going tocontinue to cook this while it's
simmering for about 30 minutes. Alrightnow here is where the magic happens. We
are going to puree about a half of thissoup and that is going to make it so
rich and creamy. Now if you have animmersion blender you're going to want
to grab that, and I just like to use thisto puree about half of the soup. I'll
just eyeball it. If you don't have animmersion blender you're gonna want to
get one. So I'll link to this one in thedescription because it's my favorite. I love
using it, but if you don't have one youcan also just use a blender. You'll just
remove about half of the soup to theblender. You'll want to puree that and
then you'll return it to the pot. Let'sgo ahead and use our blender today though.
Alright this is looking great. Thehouse is smelling great. So now we are
going to add our sour cream. You'll wantto add 2/3 cup of sour cream.
We're also gonna grab that bacon that we reservedfrom the beginning of this recipe and
we're gonna add that into the pot aswell.
And just stir everything together until it's nicely combined, and we're gonna let this soup simmer for 15
soup simmer for 15 minutes before serving.
After 15 minutes we are ready to dig in.
And that is how you make the ultimate creamy potatosoup. Super simple. As you just saw this
thing is loaded with flavor and it'salso really good if you want to top it
off with extra bacon, or cheddar cheese,or more sour cream, or chives. All good
options. I am just gonna be eating it asis. Alright I hope you guys try this one out and
if you do please let me know what you think. Thank you so much for watching and I'll see you next time.
That's hot but it is so good!
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An easy and delicious creamy potato soup recipe that can be made in just one pot! ↓↓↓↓↓CLICK FOR MORE↓↓↓↓↓↓ Loaded with bacon and creamy potato goodness, this is a favorite comfort food in my household. Full Printable Recipe: https://sugarspunrun.com/creamy-potato-soup-recipe/ Immersion Blender (Affiliate Link): https://amzn.to/2LTmxig Le Creuset Dutch Oven (Affiliate Link): https://amzn.to/2XeiG0S Blender (Affiliate Link): https://amzn.to/2WLR02P Ingredients 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg) 6 strips (uncooked) bacon cut into small pieces 3 Tablespoons butter ⅓ cup all-purpose flour 42g 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 1 ½ teaspoon* salt 1 teaspoon ground pepper 1/4 - 1/2 teaspoon ancho chili powder** 2/3 cup sour cream 160g Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional Instructions Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds). Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed). Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes). Reduce heat to simmer and remove approximately half*** of the soup to a blender (be careful, it will be hot!) and puree until smooth (this is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.). Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy! Notes *I recommend starting with a more reserved amount of salt and then adding more as needed, the amount of salt needed will vary depending on the type/brand of broth you use **If you haven't used ancho chili powder before, I recommend starting with 1/4 teaspoon and then taste-testing before increasing to 1/2 teaspoon if you like the taste. ***If you want a completely creamy soup you can puree all of it, just puree in batches, about half of the soup at a time. I prefer my potato soup with actual chunks of potatoes and prefer to puree just half of it. Facebook: https://www.facebook.com/Sugarspunrun/ Instagram: https://www.instagram.com/sugarspun_sam/ Pinterest: https://www.pinterest.com/source/suga... Email List: https://sugarspunrun.com/subscribe/ DISCLAIMER: This video description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This help support the channel and allows us to continue to make videos like this. Thank you for the support!