Potato Chipotle Soup (with Bacon!!)

Final closeup of the Potato Chipotle Soup in the serving bowl

4.78 from 9 votes

Potato Chipotle Soup (with Bacon!!)

I didn't know how easy it was to make a delicious batch of soup until I started fiddling around with simple recipes like this Potato Chipotle Soup.

Prep Time15

Cook Time20

Servings:

Calories: 237kcal

Author: Mexican Please

Ingredients

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

Instructions

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.

Nutrition