Erin's Potato Soup

Erin McGowen

By
@Sphynxle

This is a recipe from a friend of mine, tweaked a little to my personal preferences. It's the right mixture of not having a soup become too thick, but not so runny you're just having potatoes with milk and cream. I love this recipe, and thought it may seem complicated, it is actually very easy! I hope you enjoy it as much as I have!


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
6-8
Prep:
30 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

6 slice
bacon (can skip bacon)
1
onion (or use onion powder)
6
potatoes
carrots, sliced
8 c
chicken broth
3 Tbsp
flour
1 c
milk
1/2 c
heavy cream
salt and pepper to taste

Step-By-Step

1Add bacon to soup pot and fry until crisp. Remove and set aside. Pour out most of the grease. (Skip this step if you are not using grease)

2Cut potatoes and carrots. Add onions (skip this if using onion powder), carrots to the pot. Stir and cook for a few minutes, then add the potatoes. Cook about 5 mins, seasoning with salt and pepper. (If you are not using bacon, you can use normal oil to fry these, or just skip this entirely! It is up to you! I have done both).

3Pour in broth and bring to a gentle boil. (If you skipped steps 1 and 2, add the potatoes, onions, and carrots now). Cook until potatoes are starting to get tender

4In another bowl, whisk flour and milk together until well mixed and pour mixture into the soup. Cook for 5 min, or until the soup is starting to get a little thick. Don't let it get too thick!

5Remove 1/2 to 2/3 of the soup and blend in an blender until smooth. Pour blended mixture back into the pot and stir to combine. Mix in cream.

6Remove from heat, wait until cooled, and serve with cheese!

About this Recipe

Main Ingredient: Potatoes
Regional Style: American