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Cream of potato soup

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes

Ingredients

  • 6 slices bacon extra crispy
  • 2 stalks celery chopped thin
  • 1 med. onion chopped
  • 3 cloves garlic minced
  • ½ tsp. red pepper flakes crushed
  • 6 med. potatoes peeled and cubed
  • 4 cups chicken stock
  • 3 Tbs. butter
  • 3 Tbs. flour all-purpose
  • 1 cup heavy cream
  • 1 tsp. cilantro fresh
  • ½ tsp. black pepper crushed
  • ½ tsp. sea salt crushed
  • ¼ tsp. red pepper flakes

Instructions

  1. In a frying pan or Dutch oven, cook the bacon over medium heat about 10 minutes until crispy. Remove bacon from pan, pat dry and set aside. I cooked the bacon in a frying pan rather than doing it all in one large pan.

  2. Heat the butter over medium heat and saute the celery, carrots, and onion until the onion becomes translucent about 5 minutes. Stir in the minced garlic and pepper flakes and continue cooking for 1 to 2 minutes.

     

  3. Add the potatoes, and saute for an additional 3 minutes.

  4. Scrape the sides of the pan and add the flour. Stir everything together for about 2 minutes. The mixture will thicken slightly.

  5. Add the chicken stock and bring to a boil. Then partially cover the pot and simmer for about 20 minutes or until the potatoes become tender.

  6. Stir in the heavy cream and cilantro and cook for about 2 minutes.

  7. Remove from heat and blend the ingredients with an emulsion blender or a potato masher. I wanted some chunks of potato so I pureed the soup for only about 30 seconds. If you want a less chunky variation of the soup continue to puree a little longer.

     

  8. Salt and pepper to taste. I used crushed black pepper and sea salt. I topped it with fresh cilantro, some grated sharp cheddar cheese, and a tsp. of sour cream (optional).

     

  9. Serve immediately.