Welcome Smokin’ and Grillin’ with AB Fam! Today, we’re diving into a hearty and soul-warming recipe that combines the smokiness of bacon with the rich, creamy goodness of potatoes. Get ready for a culinary adventure that will have your taste buds dancing – The Ultimate Creamy Potato Soup!
Ingredients
- 6 strips (uncooked) bacon, cut into small pieces
- 3 tablespoons butter (unsalted or salted)
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- 1/3 cup all-purpose flour
- 2 1/2 lbs gold potatoes, peeled and diced
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup heavy cream
- 1 1/2 teaspoons salt
- 1 teaspoon ground pepper
- 1/4 – 1/2 teaspoon ancho chili powder
- 2/3 cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
Instructions
In a large pot or Dutch oven over medium heat, cook the bacon pieces until crispy. Once done, remove the bacon and set it aside for later. Leave the bacon grease in the pot.
In the same pot with the bacon grease, add the butter and sauté the chopped onions until they are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir continuously to create a roux, cooking for 2-3 minutes to eliminate the raw flour taste.
Add the diced potatoes to the pot, stirring them into the roux mixture.
Slowly pour in the chicken broth and milk while stirring to avoid lumps. Add the heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
Bring the chowder to a simmer over medium heat. Reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
Stir in the sour cream and half of the cooked bacon. Taste and adjust seasoning if needed. Allow the chowder to heat through but avoid boiling after adding sour cream.
Serve hot, topped with shredded cheddar cheese, chives, additional sour cream, and bacon if desired.
This Ultimate Creamy Potato Soup isn’t just a recipe; it’s a journey through the art of grilling. From seasoned chefs to backyard barbecue enthusiasts, this dish brings the smoky charm of the grill to your table. Savor the flavor and make your meals memorable!
The Ultimate Creamy Potato Soup
Ingredients
- 6 Bacon Strips Cut into small pieces
- 3 tbsp Butter Salted or Unsalted
- 1 Medium Yellow Onion
- 3 large garlic cloves Minced
- 1/3 cup all-purpose flour
- gold potatoes peeled and diced into pieces no larger than 1”
- 4 cup Chicken Broth
- 2 cup Milk
- 2/3 cup Heavy Whipping Cream
- 1 1/2 tsp Salt
- 1 tsp Ground Pepper
- 1/4- 1/2 tsp ancho chili powder
- 2/3 cup Sour Cream
- Shredded cheddar cheese For Topping
- chives For Topping
- Bacon For topping
Instructions
- In a large pot or Dutch oven over medium heat, cook the bacon pieces until crispy. Once done, remove the bacon and set it aside for later. Leave the bacon grease in the pot. >br
- In the same pot with the bacon grease, add the butter and sauté the chopped onions until they are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Sprinkle the all-purpose flour over the onion and garlic mixture. Stir continuously to create a roux, cooking for 2-3 minutes to eliminate the raw flour taste.
- Add the diced potatoes to the pot, stirring them into the roux mixture.
- Slowly pour in the chicken broth and milk while stirring to avoid lumps. Add the heavy cream, salt, pepper, and ancho chili powder. Stir well to combine.
- Bring the chowder to a simmer over medium heat. Reduce the heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
- Stir in the sour cream and half of the cooked bacon. Taste and adjust seasoning if needed. Allow the chowder to heat through but avoid boiling after adding sour cream.
- Serve hot, topped with shredded cheddar cheese, chives, additional sour cream, and bacon if desired.
