I didn't know how easy it was to make a delicious batch of soup until I started fiddling around with simple, improvised recipes like this Potato Chipotle Soup.
I hope my experiments help prove the same to you!
I make this soup when the couch sounds better than the kitchen, so please save it for nights when you're craving some comfort food but don't want to cook too much.
It's also proof that chipotles are the kitchen's ultimate secret weapon -- they can bring so much flavor to a dish and make it taste like it took hours to make. Even when it doesn't 🙂
How To Make Potato Chipotle Soup
And of course, well....bacon!
The bacon will really amp up the savoriness, but you can consider it optional. If you want to skip it then just cook the onion in a few tablespoons of butter instead.
This batch, however, went full bacon and it was a real treat 🙂
Start by chopping up 3-4 slices of bacon and cook them in a medium-sized soup pot or saucepan.
I usually cook the bacon a tad over medium heat, stirring regularly. Once browned you can set aside the cooked pieces for now.
I use the leftover bacon drippings to cook the onion, but keep in mind that you can always drizzle off some of the fat if it seems excessive.
Once the onion has softened we'll add 4 minced garlic cloves, cooking briefly.
Then we'll add 3 tablespoons of all-purpose flour. This flour step will thicken up the soup, but you can consider it optional.
Once that cooks for a minute or so we'll add the aromatics:
2 teaspoons Mexican oregano
pinch of cumin (optional)
freshly cracked black pepper
1/2 teaspoon salt
Cook the spices briefly and then add the final ingredients:
4 cups stock I used this chicken stock
1 potato, cubed
most of the cooked bacon pieces
a single chipotle in adobo
Bring this up to a simmer, cover, and let cook for 10-15 minutes. That will give the potato plenty of time to cook.
I usually put in half of the cooked bacon pieces and save the rest for garnish, but you are welcome to toss them all in if you want.
I'm also in the habit of scraping out the seeds of chipotles as they seem to harden over time, but you can consider this optional. If you're new to chipotles here's some tips on working with them.
Then we'll add everything to a blender, combining well.
Add the mixture back to the pot and take a final taste for seasoning.
I added another big pinch of salt, but keep in mind the final salt level will depend on which stock you're using.
Once you're happy with the salt level you can serve it up!
I topped with:
some of the cooked bacon pieces
crumbled Queso Fresco What exactly is Queso Fresco?
freshly chopped cilantro
a final squeeze of lime
And it was gone in a matter of minutes 🙂
I hope these simple recipes inspire you to make some soup at home!
This Potato Chipotle Soup is a great one to make when you've got chipotles on hand. And since you've always got chipotles on hand you'll be able to whip it up anytime you want 🙂
Let me know if you have any questions about this quick-n-easy soup style. I use it in a bunch of soup recipes:
And I think it's a great technique to add to your kitchen arsenal.
Potato Chipotle Soup (with Bacon!!)
- 1 potato (I used Russett)
- 1 chipotle in adobo
- 3-4 slices bacon
- 1 small onion
- 4 cloves garlic
- 3 tablespoons flour
- 4 cups stock
- 2 teaspoons Mexican oregano
- pinch of cumin (optional)
- freshly cracked black pepper
- 1/2 teaspoon salt (plus more to taste)
For the garnish (optional):
- cooked bacon bits
- cheese (I used crumbled Queso Fresco)
- freshly chopped cilantro
- final squeeze of lime
- Start by slicing up the bacon into smaller pieces. If it's difficult and slippery then it's time to sharpen your knife! Or you can put the bacon in the freezer for a few minutes to solidify it.
- Cook the bacon in a medium-sized soup pot or saucepan. I usually cook it a bit over medium heat, stirring regularly. Once the bacon is browned you can remove the bacon pieces and let them drain on a paper towel lined plate. I usually leave most of the bacon drippings in the pot, but you are welcome to drain some off if it seems excessive.
- Chop up the onion and cook it in the bacon drippings over medium heat, stirring regularly. Once the onion has softened, 5-7 minutes, add 4 minced garlic cloves and cook briefly, 30-60 seconds. Add 3 tablespoons flour, combining well and cooking for a minute or so. This flour step will thicken up the soup, but you can consider it optional.
- Add the aromatics to the pan: 2 teaspoons Mexican oregano, pinch of cumin (optional), freshly cracked black pepper, and 1/2 teaspoon salt. Cook briefly, stirring well so the spices come into contact with the heat, and then add the remaining ingredients: 4 cups stock, 1 cubed potato, some of the cooked bacon pieces, and a single chipotle. I'm in the habit of scraping out the seeds of chipotles but you can consider this optional. More info on working with chipotles in adobo.
- Combine well, bring to a simmer, then cover and cook for 10-15 minutes. This will give the potato plenty of time to cook.
- Add this mixture to a blender and combine well. Be sure to use caution when blending hot liquids. Add it back to the soup pot, bring it up to temp, and take a final taste for seasoning. I added another generous pinch of salt to this batch, but keep in mind the exact salt level will depend on which stock you're using. Once you're happy with the salt level you can serve it up!
- I topped with some of the cooked bacon pieces, crumbled Queso Fresco, freshly chopped cilantro, and a final squeeze of lime. But feel free to garnish as you see fit, or not at all!
- Store leftovers in an airtight container in the fridge where they will keep for a few days.
Here's the latest post: Jalapeno vs. Chipotle in Adobo vs. Morita: What's the Difference?