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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

  1. Cut bacon into small pieces & place in your large stock pot.
  2. Cook bacon until crisp - remove into small bowl & set aside to garnish with later.
  3. Remove most of the bacon grease from pot - reserving some in there to be in your soup.
  4. Combine prepared onions, garlic, zucchini, carrots, bell pepper, Anaheim chili & butter in your stock pot with your remaining bacon grease.
  5. Cook on high about 10 minutes - stirring frequently.
  6. Add in prepared potatoes - cook another 10 minutes
  7. Add broth, water & bouillon cubes - bring to a boil - stirring occasionally.
  8. Boil & cook until potatoes are soft - stirring frequently to prevent burning to the bottom.
  9. Whisk milk & flour in small bowl - pour into soup. Stir & cook 5 minutes.
  10. 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.
  11. Once smooth transfer back to stock pot & stir - continue cooking
  12. Add in your half & half - stir & continue to cook about 20 minutes to allow all the flavors to really blend together.
  13. Remove from heat & serve. Top with cheese, bacon & chives if desired.