Potato Soup
Published Oct. 11, 2023
- Total Time
- 1 hour 30 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6slices bacon (about 10 ounces), diced into ½-inch pieces
- 2tablespoons unsalted butter
- 3celery stalks, finely chopped
- 1large yellow onion, finely chopped
- 1large carrot, peeled and finely chopped
- 2garlic cloves, finely chopped
- Kosher salt (such as Diamond Crystal) and black pepper
- 3pounds Yukon gold potatoes (about 6 medium), peeled and diced into 1-inch cubes
- ½teaspoon chopped fresh thyme, or ¼ teaspoon dried
- ½teaspoon smoked paprika
- ¼teaspoon ancho chile powder, optional
- 4cups chicken broth
- ½ to 1cup heavy cream, to taste
- Shredded cheddar cheese and finely chopped chives, for serving
Nutritional analysis per serving (6 servings)
582 calories; 35 grams fat; 16 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 4 grams polyunsaturated fat; 52 grams carbohydrates; 7 grams dietary fiber; 8 grams sugars; 17 grams protein; 1266 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a large Dutch oven or pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp, 12 to 14 minutes. Transfer the bacon to a plate with a slotted spoon; set aside to use later as a topping.
- Step 2
Leave 1 tablespoon of the bacon fat in the pot. Over medium heat, add the butter. Once melted, stir in the celery, onion, carrot and garlic; season with a little salt and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
- Step 3
Stir in the potatoes and season well with salt and pepper. Sprinkle on the thyme, smoked paprika and chile powder (if using). Cook, stirring, for 2 minutes. Add the broth, increase the heat to high and bring to a boil. Cover, reduce heat to medium-low and simmer, stirring occasionally, until the potatoes are fork tender, 15 to 20 minutes. As the soup simmers, taste the broth and add salt if needed. Stir in as much heavy cream as you like and remove from the heat.
- Step 4
Transfer half of the soup to a blender and process until smooth. Return the blended soup to the pot and cook on medium-low, uncovered and stirring occasionally, until the soup thickens slightly, about 15 minutes. (Alternatively, you can use an immersion blender and blend about half the soup in the pot.) Add more heavy cream, salt and pepper, if desired, and serve in bowls topped with bacon, cheese and chives.
Private Notes
Comments
It's' quite a stretch to say that this soup is not palatable without "a lot of editing", especially because the recipe recommends toppings such as what would be used for baked potatoes. Not everyone "needs" hot sauce on everything. Cheese and chives are recommended. Ancho chile, paprika, and garlic add sufficient flavor for many of us. It's one thing to say that the recipe wasn't spicy enough for you; no need to completely pan the recipe.
An immersion blender is the way to go. It eliminates the chore of transferring back and forth and washing up. Immersion blenders, IMO, are a kitchen must-have!
What this soup needs is a leek.
Just made this tonight and thought it was really yummy and cozy. For added protein, I added one can of cannellini beans after adding the potatoes. Only used 1:2 cup cream. I used the immersion blender in the pot. Skipped the cheese at the end but topped it with bacon and chives. Thought it was delicious.
This is *great*. Beautiful color. Used half n’ half instead of full cream. I blended the entire thing. I topped it with various things each night: pickled beets, pickled peppers, red onion, fresh pepper, kale, and the bacon of course. Comfort food!
Excellent. I made a chile oil to drizzle on top like in a Turkish cilbir. I gently warmed some olive oil and added some Aleppo pepper. This was a lovely and delicious way to finish the soup.