Mohamed Shili This easy and creamy potato soup, inspired by Julia Child’s classic recipe, is a comforting dish perfect for any meal. With simple ingredients like potatoes, leeks, and a touch of cream, you can create a velvety smooth soup that’s both satisfying and delicious. Serve it hot, and enjoy the rich flavors that come together effortlessly.
Ingredients Needed
- 6 strips uncooked bacon, cut into small pieces
- 3 Tablespoons butter
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes, peeled and diced into 1-inch pieces (about 6 large potatoes/1.15kg)
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ – ½ teaspoon ancho chili powder
- ⅔ cup sour cream
- Toppings (optional): Shredded cheddar cheese, chives, additional sour cream, and bacon
How To Make Potato Soup
- Cook the bacon: In a large Dutch oven or soup pot, place the bacon pieces over medium heat and cook until crispy and browned. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté the onion and garlic: Add the butter and chopped onion to the pot. Cook for 3-5 minutes until the onions are tender. Add the minced garlic and cook for about 30 seconds until fragrant.
- Create the base: Sprinkle the flour over the onions and garlic. Stir until smooth, using a whisk if needed.
- Add potatoes and liquids: Stir in the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder (if using). Mix well.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender when pierced with a fork.
- Blend the soup: Carefully remove about half of the soup (around 5 cups) and puree it in a blender until smooth. Alternatively, use an immersion blender to blend directly in the pot. Return the pureed soup back into the pot.
- Finish the soup: Stir in the sour cream and reserved bacon pieces. Let the soup simmer for 15 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese, extra sour cream, bacon, and chives, if desired. Enjoy!
Recipe Tips
- Use gold potatoes: Gold potatoes are creamy and hold their shape well in soups, giving your potato soup a smooth, rich texture.
- Cook bacon until crispy: Make sure the bacon is crispy before removing it, as this adds flavor and texture to the soup when added later.
- Don’t skip the pureeing step: Blending half of the soup creates a creamy base and makes the soup smooth and velvety. Use an immersion blender for ease.
- Adjust seasoning to taste: Taste the soup before serving and adjust the salt, pepper, or chili powder if needed to balance the flavors.
- Let the soup simmer: After adding sour cream and bacon back in, simmer the soup for 15 minutes to let the flavors fully develop.
How To Store & Reheat Leftovers
- Refrigerate: Let the leftover potato soup cool to room temperature before refrigerating. Store it in an airtight container for up to 3-4 days.
- Freeze: Potato leftover potato soup can be frozen for up to 3 months. Cool the soup completely, transfer it to a freezer-safe container, and freeze. To reheat, thaw the soup overnight in the refrigerator and warm it on the stovetop.
- Reheating: To reheat leftover potato soup, warm it on the stovetop over low heat for about 10-15 minutes, stirring occasionally to prevent sticking.
Nutrition Fact
Serving Size: 1 cup (approximately 240g)
- Calories: 180.6 kcal
- Total Fat: 5.9g
- Saturated Fat: 3.5g
- Cholesterol: 20.6mg
- Sodium: 1,785.2mg
- Potassium: 529.2mg
- Total Carbohydrate: 29.8g
- Dietary Fiber: 3.8g
- Sugars: 3.5g
- Protein: 3.7g
More Julia Child Recipes:
Julia Child Potato Soup
Description
This easy and creamy potato soup, inspired by Julia Child’s classic recipe, is a comforting dish perfect for any meal. With simple ingredients like potatoes, leeks, and a touch of cream, you can create a velvety smooth soup that’s both satisfying and delicious. Serve it hot, and enjoy the rich flavors that come together effortlessly.
Ingredients
Instructions
- Cook the bacon: In a large Dutch oven or soup pot, place the bacon pieces over medium heat and cook until crispy and browned. Remove the bacon and set aside, leaving the rendered fat in the pot.
- Sauté the onion and garlic: Add the butter and chopped onion to the pot. Cook for 3-5 minutes until the onions are tender. Add the minced garlic and cook for about 30 seconds until fragrant.
- Create the base: Sprinkle the flour over the onions and garlic. Stir until smooth, using a whisk if needed.
- Add potatoes and liquids: Stir in the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder (if using). Mix well.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, until the potatoes are tender when pierced with a fork.
- Blend the soup: Carefully remove about half of the soup (around 5 cups) and puree it in a blender until smooth. Alternatively, use an immersion blender to blend directly in the pot. Return the pureed soup back into the pot.
- Finish the soup: Stir in the sour cream and reserved bacon pieces. Let the soup simmer for 15 minutes to allow the flavors to meld together.
- Serve: Ladle the soup into bowls and top with shredded cheddar cheese, extra sour cream, bacon, and chives, if desired. Enjoy!
Notes
- Use gold potatoes: Gold potatoes are creamy and hold their shape well in soups, giving your potato soup a smooth, rich texture.
- Cook bacon until crispy: Make sure the bacon is crispy before removing it, as this adds flavor and texture to the soup when added later.
- Don’t skip the pureeing step: Blending half of the soup creates a creamy base and makes the soup smooth and velvety. Use an immersion blender for ease.
- Adjust seasoning to taste: Taste the soup before serving and adjust the salt, pepper, or chili powder if needed to balance the flavors.
- Let the soup simmer: After adding sour cream and bacon back in, simmer the soup for 15 minutes to let the flavors fully develop.
Julia Child Potato Soup
