Ingredients
Equipment
Method
- 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 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.
- Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
- Remove approximately half of the soup to a blender and puree until smooth. Alternatively, 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.
Nutrition
Notes
Start with a conservative amount of salt, as broth brands vary. For ancho chili powder, begin with ¼ teaspoon and adjust to your taste. If you prefer a completely smooth soup, you can puree all of it in batches.