***THE KEY TO THIS SOUP IS USING GOLD POTATOES AND NOT RUSSETS***
Ingredients
6 strips (uncooked) bacon cut into small pieces
3 Tablespoons butter unsalted or salted will work
1 medium yellow onion chopped (about 1.5 cup/200g)
3 large garlic cloves minced
⅓ cup all-purpose flour (42g)
2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me/1.15kg)
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)
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
- 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 (3-5 minutes).
- Add garlic and cook until fragrant (about 30 seconds).
- Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
- Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho 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 (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
- 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!