Ingredients:
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion, diced
3 large garlic cloves, minced
⅓ cup all-purpose flour
2 ½ lbs. gold potatoes peeled and diced
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
1 ½ teaspoon salt
1 teaspoon ground pepper
¼ teaspoon chili powder
⅔ cup sour cream
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
Instructions:
- 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.
- Add butter and chopped onion and cook over medium heat until onions are tender.
- Add garlic and cook until fragrant.
- Sprinkle the flour over the ingredients in the pot and stir until smooth.
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and chili powder. Stir well.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth
- Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!