Potato Soup

Ingredients

• 6 strips uncooked bacon, cut into small pieces
• 3 tbsp butter
• 1 medium yellow onion, chopped (about 1 1/2 cups)
• 3 large garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 1/2 lbs gold potatoes, peeled and diced into pieces no larger than 1 inch
• 4 cups chicken broth
• 2 cups milk
• 2/3 cup heavy cream
• 1 1/2 tsp salt
• 1 tsp ground pepper
• 1/4 to 1/2 tsp ancho chili powder
• 2/3 cup sour cream
• Shredded cheddar cheese, chives, and extra sour cream and bacon for topping (optional)

Directions

1. Place the bacon pieces in a large Dutch oven or soup pot over medium heat and cook until crisp and browned. Remove the bacon and set aside, leaving the fat in the pot.
2. Add the butter and chopped onion and cook over medium heat until the onion is tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 30 seconds.
3. Sprinkle the flour over the onions and stir until smooth, using a whisk if needed.
4. Add the diced potatoes along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
5. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
6. Reduce the heat to a simmer. Transfer about half the soup (roughly 5 cups) to a blender and puree until smooth, being careful since it will be hot. An immersion blender works too.
7. Return the pureed soup to the pot and stir in the sour cream and reserved bacon.
8. Let the soup simmer for 15 minutes before serving. Top with extra sour cream, bacon, cheddar cheese, or chives.

Notes

• Salt: Start with less salt and add more as needed. How much you need depends on the type and brand of broth.
• Ancho chili powder: If you haven't used it before, start with 1/4 teaspoon and taste before increasing to 1/2 teaspoon.
• Texture: For a completely creamy soup, puree all of it in batches, about half at a time. Pureeing just half leaves chunks of potato.
• Source: Adapted from The Ultimate Potato Soup by Sam Merritt at Sugar Spun Run.