This lunch was specifically requested by the "pretty sick" kid and the "getting sick" kid in our home right now. You can always add bacon while cooking, instead of just using it as a topping, but we skipped it this time mostly because I just wasn't in the mood to handle the house smelling like bacon. Or, feel free to add some ham instead! Any way you dice it, this Potato Soup was the perfect "light lunch". Enjoy!
INGREDIENTS
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion, diced
3 large garlic cloves, minced
1/3 c. all purpose flour
6 gold potatoes peeled and diced into pieces no larger than 1”
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1 1/2 teaspoon salt
1 teaspoon ground pepper
1/4 - 1/2 teaspoon chili powder
2/3 cup sour cream
Toppings:
Shredded cheddar cheese
Chives
Additional sour cream
Bacon
INSTRUCTIONS
Add butter and chopped onion and cook over medium heat until onions are tender (3-5 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, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 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.
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well. Allow soup to simmer for 15 minutes before serving. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Kommentare