BR-R IT'S COLDHard to believe we need a warm-up in Arizona-temps were in teens one night coldest on record in 7 years, plants were covered, the fountain froze rock solid and I dug out my MN winter gear. It was then I declared it must be time for soup!
Cook's Notes: Now I know there are a plethora of potato soup recipes around but this one is definitely a "shining star." The surprising add ins spices give the soup a depth of flavor. It was "off the charts for me."
Yellow or Yukon Gold potatoes contain more moisture than high-starch potatoes (like russets), so they don't fall apart as easily. This type of potato is a good choice for this soup.
Soup will be thick on second day so use more chicken broth to thin it out.
Recipe serves 4-6 depending on the size of the bowl.
- Cut your potatoes into pieces no larger than 3/4″ and try to keep them around the same size so that they cook at the same time. Nothing worse than biting into a crisp, raw-inside chunk of potato!
- To make this soup nice and creamy, I recommend pureeing about half of it either by using an immersion blender or by transferring a portion of the soup to a blender, pureeing, and then stirring the pureed soup back into the pot. If you want a completely smooth soup you can puree all of it, but I prefer to have a few actual pieces of potato, so I think pureeing half gives it the best taste and texture.
- Don’t return the bacon to the pot until after you have pureed some of the soup. It’s best not to blend the bacon 😉.
- The ancho chili powder is, in my humble opinion, a must and gives this soup the most perfect depth of flavor. I blend it into the potato soup and also sprinkle it on top before serving. I recommend adding just a 1/4 teaspoon and then taste testing before adding more.
- 5 strips (uncooked) bacon cut into small pieces
- 3 tablespoons butter unsalted or salted will work
- 1 cup each celery and onions
- 3 large garlic cloves minced
- 1/3 cup flour
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1 inch about 5-1/2 cups
- 1-32 oz. box of chicken broth, low sodium
- 2/3 cup heavy cream
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/4 teaspoon ancho chili powder or 1/4 tsp. chili powder with a dash of red pepper flakes
- 1 teaspoon dry mustard
- 1/2 teaspoon paprika
- 1-1/2 cups shredded cheddar cheese
- Place bacon pieces in a soup pot or Ditch oven 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 onions and celery and cook over medium heat until onions are tender (3 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, heavy cream, salt, pepper, Worcestershire sauce and all spices. Stir well.
- Bring to a boil, reduce to medium and cook uncovered until potatoes are tender when pierced with a fork (about 20 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 (half 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. Add cheddar cheese and bacon, allow soup to simmer for 15 minutes before serving. Top with chopped scallions or fresh chives.