Potato Soup

Ingredients 

  • 6 strips (uncooked) bacon, cut into small pieces

  • 3 Tablespoons butter (unsalted or salted)

  • 1 medium yellow onion, chopped, about 1.5 cups

  • 3 large garlic cloves, minced

  • ⅓ cup all-purpose flour (42g)

  • 2 ½ lbs gold potatoes

  • 4 cups chicken broth (945ml)

  • 2 cups milk (475ml)

  • ⅔ cup heavy cream (155ml)

  • 1 ½ teaspoon salt

  • 1 teaspoon ground pepper

  • ¼ - ½ teaspoon ancho chili powder

  • ⅔ cup sour cream (160g)


Directions 

  1. Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned. Remove bacon pieces and set aside, leaving the fat in the pot.

  2. Sauté Onion & Garlic add butter and chopped onion to the pot, cooking over medium heat until onions are tender (3-5 minutes). Add garlic and cook until fragrant (about 30 seconds).

  3. Add Flour & Potatoes Sprinkle the flour over the ingredients in the pot and stir until smooth (use a whisk if needed). Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.

  4. Cook Soup Bring the soup to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes). Reduce heat to a simmer.

  5. Blend the Soup Remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth. Alternatively, you can use an immersion blender. Return the pureed soup to the pot.

  6. Add Sour Cream & Bacon Add sour cream and the reserved bacon pieces to the soup, stirring well. Allow soup to simmer for 15 minutes before serving.

  7. Serve & Top Top the soup with additional sour cream, bacon, shredded cheddar cheese, and chives if desired. Enjoy!