The College Kitchen

This is my favorite potato soup that I have made and had. Friends and family love when I make it as well. It does take a hot minute to make, but it gives great leftovers to have throughout the week and is filling. These are based on groceries from Walmart, specifically the Great Value brand or the brand I default to.

This recipe will cost a total of $26.55, not including tax. The total price would be if you were to buy every ingredient needed. You likely will have some of these items, which will reduce the cost.

6 strips (uncooked) of bacon cut into small pieces (Great Value, $3.94)

3 Tablespoons of butter, unsalted or salted, will work (Great value 4 sticks, $3.06)

1 medium yellow onion chopped (about 1.5 cup/200g) (1 onion, $0.84)

3 large garlic cloves minced (Jar of minced garlic, Great Value, $2.16)

⅓ cup all-purpose flour (42g) (2lb bag, great value, $1.32)

2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg) (3lb bag of yellow potatoes $3.24, or you can get the 5lb bag and have extra potatoes to make potato wedges or mashed potatoes)

4 cups chicken broth (945ml) (32oz, Great Value, $1.50)

2 cups milk (475ml) (I don’t drink regular milk, so I buy the mini bottle, Meadow Gold, 16oz, $1.25)

⅔ cup heavy cream (155ml) (Great Value heavy whipping cream, 16oz, $2.96)(You will likely have leftovers of this; you can use it to make creamy pasta sauces or other things)

1 ½ teaspoon* salt (You can buy a 26oz container of salt or $0.96 or a shaker for $1.56, well go with the 96 cent option)

1 teaspoon ground pepper (McCormick ground pepper, $2.87)

¼ – ½ teaspoon ancho chili powder or just regular chili powder (great value, $1.08)

⅔ cup sour cream (160g) (8oz Great value, $1.37)

Optional Toppings: Shredded cheddar cheese, chives, and additional sour cream and bacon

Instructions

1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use a whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively, you can use an immersion blender).
9. Return the pureed soup to the pot, then add sour cream and reserved bacon pieces, and stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!