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30 Recipes Collection

Soup       

Number27

Cream of Potato Soup

What you Need

Cutting Board and Carving Knife
Stock Pot
Cooking Spoon
Whisk
Food Processor

6 strips bacon, cut into small pieces

3 tablespoons butter

1 medium onion, diced

3 cloves garlic, minced

⅓ cup flour

2½ pounds (40 oz or 5 cups) potatoes, peeled and diced

4 cups (32 fl oz) chicken broth

2 cups milk

½ cup heavy cream

1½ teaspoons salt

1 teaspoon black pepper

½ teaspoon chili powder

½ cup (4 oz) sour cream

What to do

What to Do

Place bacon pieces in a stock pot over medium heat; cook until crispy; remove bacon; set aside; leave fat in the pot.
Add butter and chopped onion to pot; cook until onions are tender. (~4 minutes)
Add garlic and cook until fragrant (~30 seconds).
Sprinkle the flour over the ingredients in the pot; stir until smooth.
Add potatoes, chicken broth, milk, heavy cream, salt, pepper, and chili powder; stir well; bring to a boil; cook until potatoes are fork tender (~10 minutes).
Clean as you go
Remove from heat; transfer to a blender; purée until smooth.
Return to pot; stir in sour cream and bacon piece.
Over low heat, simmer ~15 minutes to heat through.

Nutrition

Nutrition Facts: Servings: 24; Amount per serving (raspberries) ; Amount per serving: Calories 64; CTotal fat 0.5g 1%; Saturated fat 0.23g 1%; Cholesterol 1mg 0%; Sodiummg 0%; Carbohydrates 5g 2%; Fiber 0.7g 5%; Sugars 4g 8%; Protein 8g 16%; Based on DV of 2000 calories per day
Tasty topping suggestions: Shredded cheese, Bacon bits, Chives
Ziploc
Saran
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