I am not always a huge fan of the “cream of” set of soups, normally they are a little too rich or a little too bland. This one is different. I’m not sure if it is the garlic, or the bacon drippings or the sour cream, but this one has pizazz. And it is just as good the next day. I’ve long since lost the original recipe for this, but I remember it was heavily seasoned with paprika, which wasn’t what I was looking for at the time, so I tripled the garlic and this soup was born.
Creamy Potato Soup (with Bacon!)
3 slices bacon
1 pound red potatoes, chopped in to small pieces*
1/2 medium onion, diced
3 cloves garlic, peeled and chopped
3 cups water
3/4 teaspoon salt
2 c milk (whole or 2% work better than non-fat)
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
1 tablespoon all purpose flour
chopped parsley or green onion for garnish (optional)
- In a skillet, cook bacon over medium heat until cooked through and crispy around the edges.
- Remove bacon from pan and drain grease from skillet until about two tablespoons of drippings remain in the pan. (If pretty lean bacon is used, draining may not be required.)
- Add onion and garlic to the drippings and saute until the onion is translucent and the edges are just starting to brown, about 10 minutes.
- While the onions are cooking, put the potatoes in your soup pot, add the water. The water should cover the potatoes; depending on the size of the pan, you may need to add more. Add 1/4 teaspoon salt and bring to a boil over high heat.
- When the onions and garlic are finished, add to the potatoes in the soup pot and continue cooking at a simmer until the potatoes are finished cooking and can be pierced easily with a fork.
- Reduce the heat to low and add the milk, pepper and remaining salt to the potatoes, mixing well.
- Mix the sour cream and flour in a small bowl or measuring cup until combined.
- Slowly mix about 1 cup of the potato liquid, about 1/4 cup at a time, into the sour cream mixture until it is warmer than room temperature.
- Pour the sour cream mixture back in to the soup pot and bring the soup up to serving temperature and let thicken slightly.
- Chop the bacon.
- Ladle soup in to bowls and sprinkle bacon and parsley/green onion on top.
- Serve immediately and enjoy!
*A note on the potatoes: I use red potatoes. Any thin skinned potato would work nicely. I also leave them unpeeled. I like the homey look of the soup with the skins on the potatoes. Plus the nutrients. Not to mention how much faster this goes if you are not peeling the potatoes.