Directions
- 1Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp and browned.
- 2Remove bacon pieces and set aside, leaving the fat in the pot.
- 3Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
- 4Add garlic and cook until fragrant (about 30 seconds).
- 5Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- 6Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
- 7Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- 8Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth.
- 9Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- 10Allow soup to simmer for 15 minutes before serving.
- 11Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!
Ingredients
- 2.5 lbs gold potatoes peeled and diced into pieces no larger than 1"
- 6 strips uncooked bacon cut into small pieces
- 3 Tablespoons butter
- 0.33 cup all-purpose flour
- 1 medium yellow onion chopped
- 3 large garlic cloves minced
- 4 cups chicken broth
- 2 cups milk
- 0.67 cup heavy cream
- 1.5 teaspoon salt
- 1 teaspoon ground pepper
- 0.25 teaspoon ancho chili powder
- 0.67 cup sour cream
- 0 shredded cheddar cheese
- 0 chives
- 0 additional sour cream
- 0 additional bacon for topping
Equipment
large potDutch ovenimmersion blenderblenderwhiskforkpaper towel-lined plate
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