Creamy Potato Soup (Print Version)
# Ingredients:
01 -
6 strips bacon, cut into small pieces.
02 -
3 tablespoons butter (salted or unsalted).
03 -
1 medium yellow onion, chopped (1.5 cups/200g).
04 -
3 large garlic cloves, minced.
05 -
1/3 cup all-purpose flour (42g).
06 -
2 1/2 pounds gold potatoes, peeled and diced to 1-inch (about 6 large potatoes).
07 -
4 cups chicken broth.
08 -
2 cups milk.
09 -
2/3 cup heavy cream.
10 -
1 1/2 teaspoons salt.
11 -
1 teaspoon ground pepper.
12 -
1/4-1/2 teaspoon ancho chili powder.
13 -
2/3 cup sour cream.
14 -
Shredded cheddar cheese for topping (optional).
15 -
Chopped chives for topping (optional).
16 -
Extra sour cream and bacon for topping (optional).
# Instructions:
01 -
Cook bacon pieces in Dutch oven over medium heat until crispy. Remove bacon but keep the fat.
02 -
Add butter and onion to pot. Cook until onions are soft, 3-5 minutes. Add garlic and cook 30 seconds.
03 -
Sprinkle flour over vegetables and stir until smooth.
04 -
Add potatoes, broth, milk, cream, salt, pepper, and chili powder. Stir well.
05 -
Bring to boil and cook about 10 minutes until potatoes are tender.
06 -
Remove half the soup and blend until smooth. Return to pot.
07 -
Add sour cream and bacon. Simmer 15 minutes. Top with extras if desired.
# Notes:
01 -
Start with less salt and adjust to taste.
02 -
Can blend all for completely smooth soup.
03 -
Start with less chili powder if unsure.