Creamy Spicy Potato Soup Recipe Grab a copy of Sip and Savor
This creamy and spicy potato soup is a comforting dish perfect for chilly days. It combines the richness of cream with the warmth of spices, making it a delightful meal. Below is a detailed guide on how to prepare this delicious soup, including ingredients, cooking instructions, and helpful tips.
Ingredients
– Potatoes: 2 lbs Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes
– Bacon: 6 strips, chopped (optional for extra flavor)
– Butter: 3 tablespoons
– Onion: 1 medium yellow onion, chopped
– Garlic: 4 cloves, minced
– Carrots: 2 medium carrots, diced
– Celery: 2 stalks, chopped
– Chicken or Vegetable Broth: 6 cups (low sodium recommended)
– Heavy Cream: 1 cup
– Milk: 1 cup
– Flour: 3 tablespoons (for thickening)
– Spices:
– Salt: 1.5 teaspoons (to taste)
– Black Pepper: 1 teaspoon
– Ancho Chili Powder: 1/2 teaspoon (or more for extra heat)
– Red Pepper Flakes: 1/4 teaspoon (optional, for additional spice)
– Sour Cream: 1/2 cup (for creaminess)
– Cheddar Cheese: 1 cup, shredded (for topping)
– Fresh Herbs: Chopped parsley or chives for garnish
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Cooking Instructions
1. Prepare the Ingredients:
– Peel and dice the potatoes, chop the onion, and mince the garlic. Dice the carrots and chop the celery. Set aside.
2. Cook the Bacon (Optional):
– In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.
3. Sauté the Aromatics:
– Add butter to the pot with the bacon fat. Once melted, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the minced garlic and cook for another minute until fragrant.
4. Add the Flour:
– Sprinkle the flour over the sautéed vegetables and stir well, cooking for about 1-2 minutes to eliminate the raw flour taste.
5. Incorporate the Broth:
– Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Bring to a gentle boil.
6. Add the Potatoes:
– Stir in the diced potatoes, salt, black pepper, ancho chili powder, and red pepper flakes. Reduce the heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.
7. Blend the Soup:
– For a creamy texture, use an immersion blender to puree about half of the soup directly in the pot. Alternatively, you can carefully transfer a portion of the soup to a blender, blend until smooth, and return it to the pot.
8. Finish with Cream:
– Stir in the heavy cream and sour cream, mixing well. Allow the soup to heat through for a few minutes. Adjust seasoning with additional salt, pepper, or spices as desired.
9. Serve:
– Ladle the soup into bowls and top with shredded cheddar cheese, crispy bacon (if used), and fresh herbs.
Tips and Notes
– Potato Selection: Yukon Gold potatoes provide a creamy texture, but Russet potatoes work well too. Avoid using waxy potatoes like red potatoes, as they don’t break down as nicely.
– Adjusting Spice Levels: Start with less chili powder and red pepper flakes, and gradually add more to reach your desired spice level.
– Thickening the Soup: If you prefer a thicker soup, you can add more flour or reduce the amount of broth. For a lighter version, use half-and-half instead of heavy cream.
– Storage: This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of milk or broth if it thickens too much.
– Serving Suggestions: This soup pairs wonderfully with crusty bread, grilled cheese sandwiches, or a fresh salad for a complete meal.
Enjoy your creamy spicy potato soup, a perfect blend of comfort and flavor!
