Easy Cheesy Potato Soup Recipe That Everyone Will Love

Creamy Potato Soup

Looking for a cozy meal? Try making a creamy potato soup. It’s simple. Boil some potatoes until they’re soft, then blend them with broth. Add a splash of cream for richness. Garnish with a sprig of parsley for a fresh touch. Perfect for a chilly day or when you need some comfort food.I’m not sure about you, but there’s something about a bowl of cheesy potato soup that feels like a hug in a bowl—a warm, comforting hug. Imagine coming home after a long, chilly day (maybe after binge-watching the latest season of your favorite show) and being welcomed by the creamy, cheesy aroma wafting through the kitchen. This easy cheesy potato soup is like a culinary love letter to your senses, with each spoonful promising pure, unadulterated coziness.

Cooking Pork Belly

Want to cook delicious pork belly? Here’s a super easy way. Cut the pork belly into small pieces. Heat a pan, toss the pieces in, and let them cook. Stir occasionally until they’re crispy. This is a great start for many recipes. You can add soy sauce, garlic, or your favorite spices to make it even better. Enjoy the tasty pork belly in your dishes.

Steps

Cook the bacon pieces in a large pot over medium heat until they are crisp and browned. Remove the bacon and set it aside, leaving the fat in the pot.
Add butter and chopped onion to the pot, cooking over medium heat until the onions are tender, about 3-5 minutes. Add minced garlic and cook for about 30 seconds until fragrant.
Sprinkle flour over the onion and garlic mixture, stirring until smooth. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder, stirring to combine.
Bring the mixture to a boil and cook until the potatoes are tender, roughly 10 minutes. Reduce the heat to simmer.
Remove approximately half of the soup and puree it using a blender or immersion blender, then return it to the pot.
Stir in sour cream and the reserved bacon pieces, mixing well. Allow the soup to simmer for another 15 minutes.
Serve the soup topped with additional sour cream, bacon, cheddar cheese, or chives, if desired. Enjoy!

Ingredients

6 strips of bacon, uncooked and cut into small pieces
3 tablespoons of butter (unsalted or salted)
1 medium yellow onion, chopped (about 1.5 cups or 200g)
3 large garlic cloves, minced
? cup of all-purpose flour (42g)
2 ½ pounds of gold potatoes, peeled and diced into pieces no larger than 1 inch (about 6 large potatoes or 1.15kg)
4 cups of chicken broth (945ml)
2 cups of milk (475ml)
? cup of heavy cream (155ml)
1 ½ teaspoons of salt
1 teaspoon of ground black pepper
¼ – ½ teaspoon of ancho chili powder
? cup of sour cream (160g)
Optional toppings: shredded cheddar cheese, chives, additional sour cream, and bacon

Nutritional Values

FAQ

Can I make this potato soup completely smooth?
Yes, you can make the soup entirely smooth by pureeing all of it. Simply puree the soup in batches, about half at a time. However, the recipe suggests pureeing only half for a mix of creamy texture and potato chunks.
What type of potatoes should I use for this soup?
Gold potatoes are recommended for this recipe. They should be peeled and diced into pieces no larger than 1 inch to ensure even cooking.
How can I add depth of flavor to the potato soup?
Ancho chili powder is suggested for adding a perfect depth of flavor to the soup. Start with ¼ teaspoon and adjust according to your taste preference.
When should I add the bacon back into the soup?
The bacon should be added back to the soup after you have pureed a portion of it. This ensures that the bacon remains crispy and does not get blended.
What are some recommended toppings for this potato soup?
Popular toppings include shredded cheddar cheese, additional sour cream, chives, and extra bacon pieces for added flavor and texture.

Tips

Ensure that your potato chunks are uniform in size, ideally no larger than ¾”, to guarantee they cook evenly and avoid any unpleasant surprises of undercooked potatoes.
For a creamy texture, puree about half of the soup using an immersion blender or by carefully blending it in batches, then mix it back into the pot. This technique maintains a nice balance of smoothness while preserving some potato chunks for added texture.
Add the bacon back to the soup only after pureeing to keep it from blending into the soup, ensuring it retains its crispy texture.
Incorporate ancho chili powder gradually, starting with a ¼ teaspoon, to enhance the soup’s depth of flavor and adjust to taste.

Equipment

Dutch Oven or Large Soup Pot
Immersion Blender (or a regular blender if you prefer)
Whisk

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