Ingredients
Equipment
Method
Cooking Steps
- Cook bacon pieces in a large Dutch Oven or soup pot over medium heat until crisp and browned.
- Remove the cooked bacon and set aside, leaving the rendered fat in the pot.
- Add butter and chopped onion to the pot, cooking until the onions are tender (3-5 minutes).
- Stir in minced garlic and cook for about 30 seconds until fragrant.
- Sprinkle flour over the ingredients and stir until a smooth mixture forms, using a whisk if needed.
- Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder to the pot, stirring thoroughly.
- Bring the mixture to a boil and cook for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.
- Reduce heat to a simmer, then carefully transfer about half of the soup to a blender and puree until smooth; alternatively, use an immersion blender directly in the pot.
- Return the pureed soup to the pot, then stir in the sour cream and reserved bacon pieces.
- Allow the soup to simmer for 15 minutes before serving.
- Garnish with additional sour cream, bacon, shredded cheddar cheese, or chives as desired.
Nutrition
Notes
For a smoother soup, ensure potatoes are very tender before blending. You can adjust the spice level by varying the amount of ancho chili powder. An immersion blender simplifies the pureeing step, eliminating the need to transfer hot soup.