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 to 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).
- Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Be careful, the soup will be hot. Alternatively, you can use an immersion blender directly in the pot.
- 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 less salt and add more later based on your broth. If you are new to ancho chili powder, start with 1/4 teaspoon and increase to 1/2 teaspoon after tasting if you prefer more flavor. You can puree all the soup for a completely creamy texture, but puree it in batches. I prefer some potato chunks, so I only puree half.