Potato Soup

Prep 30 min · Cook 30 min · Serves 8 · Original recipe

🧾 Ingredients

Place 6 strips of bacon (cut into small pieces) in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp and browned.
Remove the bacon pieces and set aside, leaving the fat in the pot.
Add 3 tablespoons butter and 1 medium chopped yellow onion (about 1½ cups) to the pot; cook over medium heat until onions are tender (3‑5 minutes).
Add 3 large garlic cloves minced; cook until fragrant (about 30 seconds).
Sprinkle in ⅓ cup all‑purpose flour and stir until smooth.
Add 2½ lbs gold potatoes peeled and diced (pieces no larger than 1″), 4 cups chicken broth, 2 cups milk, ⅔ cup heavy cream, 1½ tsp salt, 1 tsp ground pepper, and ¼‑½ tsp ancho chili powder; stir well.
Bring the mixture to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to a simmer and remove approximately half of the soup (about 5 cups) to a blender and puree until smooth (or use an immersion blender).
Return the pureed portion to the pot and add ⅔ cup sour cream and the reserved bacon pieces; stir well.
Allow the soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, shredded cheddar cheese, and chives if desired.