Ingredients
Scale
- 6 strips bacon, chopped
- 3 tbsp butter
- 1 medium yellow onion (1.5 cups/200 g), chopped
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour (42 g)
- 2 1/2 lbs Yukon Gold potatoes, peeled and diced ≤1 inch
- 4 cups chicken broth (945 ml)
- 2 cups milk (475 ml)
- 2/3 cup heavy cream (155 ml)
- 1 1/2 tsp salt (to taste)
- 1 tsp black pepper
- 1/4–1/2 tsp ancho chili powder
- 2/3 cup sour cream (160 g)
- Toppings: cheddar, chives, extra sour cream, extra bacon
Instructions
- Cook bacon in Dutch oven over medium until crisp; remove and reserve drippings.
- Add butter and onion; cook 3–5 min. Add garlic; cook 30 sec.
- Sprinkle flour; stir smooth and cook 30–60 sec.
- Add potatoes, broth, milk, cream, salt, pepper, chili powder. Bring to a boil; simmer ~10 min until tender.
- Blend half the soup (carefully) or pulse with immersion blender to desired texture; return to pot.
- Stir in sour cream and bacon. Simmer gently 15 min. Adjust seasoning and serve with toppings.
Notes
- Start with less salt; different broths vary in sodium.
- If new to ancho chili powder, start with 1/4 tsp; add more to taste.
- For fully smooth soup, puree all (in batches).
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American