Ingredients
Equipment
Method
Cooking Steps
- 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 flour over the ingredients in the pot and stir until smooth.
- 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 and puree until smooth.
- 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
Feel free to customize the recipe by adding different toppings or swapping ingredients to match your preferences.
