Potato Bacon Soup (Print Version)
# Ingredients:
01 -
6 slices of bacon, chopped into bits.
02 -
3 tablespoons of butter.
03 -
1 medium yellow onion, diced (about 1.5 cups).
04 -
3 big garlic cloves, minced.
05 -
1/3 cup plain flour.
06 -
2.5 pounds of golden potatoes, peeled and cubed.
07 -
4 cups of chicken stock.
08 -
2 cups of whole milk.
09 -
2/3 cup heavy whipping cream.
10 -
1 and 1/2 teaspoons of salt.
11 -
1 teaspoon of black pepper.
12 -
1/4 to 1/2 teaspoon of ancho chili powder.
13 -
2/3 cup of sour cream.
14 -
Grated cheddar cheese for topping.
15 -
Chopped chives for sprinkling.
# Instructions:
01 -
In a Dutch oven, fry bacon until it turns crispy. Scoop out bacon but leave the grease behind.
02 -
Melt butter in the pot, add onions, and let them soften. Add garlic and stir quickly until it smells great.
03 -
Dust the mixture with flour and whisk it together. Pour in potatoes, broth, milk, cream, and season with salt, pepper, and chili powder.
04 -
Bring it to a boil and cook for roughly 10 minutes until the potatoes are soft.
05 -
Blend half of the soup until smooth, then pour it back into the pot. Stir in sour cream and cooked bacon. Let it simmer 15 minutes before serving topped with cheese and chives.
# Notes:
01 -
You can blend the entire soup if you want it completely smooth.
02 -
Use less salt at first, then add more if needed.
03 -
Only start with 1/4 teaspoon of chili powder, then add more if you like.