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:
Roasted Jalapeno Soup
Roasted Poblano Soup
And I think it’s a great technique to add to your kitchen arsenal.
Enjoy!
Here’s the latest post: Jalapeno vs. Chipotle in Adobo vs. Morita: What’s the Difference?