Sopa de Papa (Potato Soup)
This will quickly become your favorite go to recipe for "Sopa de Papa." This Potato Soup is full of delicious goodness, thick and creamy and cooked in 20 minutes! Excellent starter to any meal or a meal unto itself! Just serve with crusty read or salad. Absolute YUM!
Servings: 6
Calories: 356kcal
Ingredients
- 1½ pounds russet or Yukon Gold potatoes diced
- 5 pieces on bacon
- 3 tablespoon bacon grease or butter
- 4 garlic cloves peeled and minced
- 2 cups milk
- 2 cups chicken stock or vegetable stock if making it vegetarian
- ¼ cup all purpose flour or ½ cup for an even thicker soup
- 1 cup white onion chopped
- ½ cup sour cream
- 1 cup sharp cheddar cheese shredded
- ½ teaspoon black pepper
- salt to taste
Toppings
- chopped scallions
- chopped chives
- crumbled plain crackers
- extra bacon bits
- extra shredded cheddar cheese
- sour cream
Instructions
- Heat a large pot over medium heat and add diced bacon.Cook until crispy.Make sure to stir pieces to avoid burning the bacon bits.
- Once bacon is cooked, drain pieces on paper towels.Reserve 3 tablespoons of the bacon grease and discard the rest of the oil.
- Add the chopped onions and cook until translucent. About 5 minutes. Stirring occasionally.Add the garlic and cook for a minute or two and stir.
- Add in the flour and stir. Cook the flour for a minute or two while stirring.
- Add in the chicken stock, milk and diced potatoes.
- Cook the soup until it begins to simmer. Lower heat, cover and cook until potatoes are soft and tender. About 15 to 20 minutes.Note: Make sure to stir soup a few times through cooking so the bottom doesn't burn.
- Once the potatoes are cooked, add in the sour cream and cheddar cheese. Stir.
- Add in the bacon bits and season soup with salt and pepper.
- Soup is done.Serve warm and top with toppings.Enjoy!
- For a little heat, top soup with a sprinkle of cayenne pepper or crushed red pepper.
Notes
To Make this this Potato Soup Vegetarian
Simply exclude the bacon and bacon grease.
Use butter and olive oil instead.
To Make this Potato Soup Gluten Free
Exclude the flour and use one tablespoon of cornstarch.
Add it to cold milk and whisk it into soup.
Option 2
Do not add flour or cornstarch and simply puree half of the soup with an immersion blender or regular blender.
Could Add Extra Veggies
Add chopped carrots, broccoli, cauliflower or bok choy.
Nutrition
Serving: 6g | Calories: 356kcal | Carbohydrates: 29g | Protein: 14g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 48mg | Sodium: 330mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 440IU | Vitamin C: 16mg | Calcium: 295mg | Iron: 4mg