This Potato Soup Ranks #1 on Google (Here's Why)

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk is lower in calories and adds a unique flavor, while milk is more budget-friendly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier with good fats, while margarine is often cheaper.

Start by cutting 6 strips of bacon into small pieces and add them to a large pot or Dutch oven.

Cook the bacon over medium heat until crispy, stirring occasionally for even cooking, about a few minutes.

Remove the cooked bacon to a plate, leaving the grease in the pot.

Add 3 tablespoons of butter to the pot with the bacon grease and melt over medium heat.

Add 1.5 cups of chopped onion to the pot and cook until softened and translucent, about 5 minutes.

Stir in 1 tablespoon of minced garlic and cook for another 30 seconds until fragrant.

Sprinkle 1/3 cup of all-purpose flour over the onion and garlic mixture, stirring to combine and eliminate lumps; cook for an additional 60 seconds.

Add 2.5 pounds of diced potatoes to the pot and stir to combine.

Season with 1.5 teaspoons of salt, 1 teaspoon of ground black pepper, and 1/2 teaspoon of ancho chili powder; stir well.

Gradually add 4 cups of chicken broth to the pot, scraping the bottom to incorporate any browned bits.

Pour in 2 cups of whole milk and then add 2/3 cup of heavy cream, stirring to combine all ingredients.

Increase the heat to medium-high and bring the mixture to a boil.

Once boiling, reduce the heat and simmer until the potatoes are tender, about 15-20 minutes, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens