Hi All! It’s Gina from Kleinworth & Co. Is it still cold where you are? We actually had a bit of a reprieve in North Idaho for a while, which was nice. We thawed out a bit & saw some sunshine along with getting rain instead of snow for a change. It was welcome & good for my soul. But that doesn’t mean it isn’t still chilly enough that I don’t want some good old-fashioned comfort food. I love putting on a big ol’ pot of hearty soup during the winter months. One that we make all the time – easy potato soup of course. I do live in Idaho, so potatoes are almost always on the menu. Check out this super delicious soup.
One of the things about living in Idaho is that we have the freshest & most affordable potatoes I have ever had. Probably not as fresh as the people who live in the Boise area- but really, we are only 6 hours from where these are grown. I think living in Idaho- we do like have an abundance of potatoes. You can’t go wrong, they are loaded with nutrients & are a super affordable way to feed a large family too (we’re talking $1 for a huge bag- not a bad deal). My bunch can’t seem to get enough. I really don’t blame them.
Loaded with all sorts of veggies & nutrients which was what we all need this time of year. This soup is one of our top-requested dinner items. For good reason, it’s so good- look at that bacon & cheese! A whole lot of good stuff topped with some sinful favorites make this soup one that we make again and again.
Thank you so much for spending some time with me today. See you next time!
Looking for more great easy recipes?
Grilled Chicken & Bacon Pizza with Garlic Cream Sauce
Idaho Potato Soup
Ingredients
- 1 pack bacon
- 2 tbsp minced garlic
- 2 cups grated zucchini
- 2 cups grated carrots
- 2 tbsp dried onions
- 1 bell pepper pureed
- 1 large Anaheim chili diced
- 8 large Idaho russet potatoes peeled & diced
- 1 stick butter
- 6 cups chicken broth
- 2 cups water
- 2 chicken bouillon cubes
- 1 cup milk
- 3 tbsp flour
- 1 cup half & half
- 1 tbsp pepper
- 1 tbsp salt I know it sounds like a lot - but potatoes naturally absorb salt so it will be bland without this
- 1 tbsp granulated garlic powder
- cheese & chives to garnish
Instructions
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Cut bacon into small pieces & place in your large stock pot.
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Cook bacon until crisp - remove into small bowl & set aside to garnish with later.
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Remove most of the bacon grease from pot - reserving some in there to be in your soup.
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Combine prepared onions, garlic, zucchini, carrots, bell pepper, Anaheim chili & butter in your stock pot with your remaining bacon grease.
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Cook on high about 10 minutes - stirring frequently.
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Add in prepared potatoes - cook another 10 minutes
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Add broth, water & bouillon cubes - bring to a boil - stirring occasionally.
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Boil & cook until potatoes are soft - stirring frequently to prevent burning to the bottom.
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Whisk milk & flour in small bowl - pour into soup. Stir & cook 5 minutes.
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With large slotted spoon, scoop out all large pieces into a blender & blend until smooth. I had to do this in 2 rounds since there was so much soup to blend. You can also use an immersion blender for this process.
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Once smooth transfer back to stock pot & stir - continue cooking
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Add in your half & half - stir & continue to cook about 20 minutes to allow all the flavors to really blend together.
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Remove from heat & serve. Top with cheese, bacon & chives if desired.
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