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Creamy sopa de papa served in a white soup bowl, topped with chopped scallions and a dollop of sour cream.
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5 from 2 votes

Sopa de Papa Cremosa

This creamy Sopa de Papa is a rustic potato soup made without heavy cream. Warm, hearty, and ready in 20 minutes. Pure comfort in every spoonful.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Soups
Cuisine: American
Servings: 4
Calories: 534kcal
Author: Catherine Arena

Ingredients

  • 1½ pounds russet potatoes diced
  • 5 pieces on bacon
  • 3 tablespoons bacon grease or butter
  • 4 cloves garlic or 4 teaspoons garlic puree 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
  • ¾ 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

  • Cook the bacon
    Heat a large pot over medium heat and add the diced bacon. Cook until crispy, stirring occasionally so it doesn't burn. Once cooked, transfer the bacon to a paper towel-lined plate.
  • Reserve the bacon grease
    Carefully drain most of the grease, leaving about 3 tablespoons in the pot. Discard the rest.
  • Cook the onionsAdd the chopped onions to the reserved bacon grease and cook for about 5 minutes, stirring occasionally, until soft and translucent.
  • Add garlic and flour
    Stir in the garlic and cook for 30 seconds or until fragrant. Add the flour and stir well, cooking for another 1-2 minutes to remove the raw flour taste.
  • Add liquids and potatoes
    Pour in the chicken stock and milk, stirring to combine. Add the diced potatoes and bring the soup to a gentle simmer.
  • Simmer
    Lower the heat, cover, and cook for 15-20 minutes, or until the potatoes are soft and tender. Stir occasionally to prevent the bottom from sticking or burning.
  • Finish the soup
    Once the potatoes are fully cooked, stir in the sour cream, crispy bacon, and shredded cheddar cheese. Mix until everything is melted and combined. Season with salt and pepper to taste.
  • Serve
    Serve warm and top with your favorite toppings. For a little heat, sprinkle with cayenne pepper or crushed red pepper. Crusty bread on the side is delish too!

Notes

Recipe Notes:
To Make Sopa de Papa Vegetarian
Skip the bacon and use 2-3 tablespoons of butter or olive oil instead. Skip the chicken broth and use a good quality vegetarian broth instead.
To Make Gluten Free
Exclude the flour and use one tablespoon of cornstarch, added to the milk and whisked into soup. You can also use a gluten free flour blend.
Option 2
Do not add flour or cornstarch and simply puree half of the soup with an immersion blender or regular blender.
Extra Veggies
Add chopped carrots, broccoli, or cauliflower.

Nutrition

Serving: 4 | Calories: 534kcal | Carbohydrates: 51g | Protein: 18g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 68mg | Sodium: 431mg | Potassium: 1147mg | Fiber: 5g | Sugar: 12g | Vitamin A: 598IU | Vitamin C: 37mg | Calcium: 364mg | Iron: 2mg