Ingredients
Equipment
Method
- Cook bacon pieces in a large Dutch Oven or soup pot over medium heat until crisp and browned.
- Remove bacon pieces and set them aside, leaving the fat in the pot.
- Add butter and chopped onion and cook over medium heat until onions are tender, about 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 the mixture to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes.
- Reduce heat to simmer. Remove approximately half of the soup to a blender and puree until smooth. Be careful, as the soup will be hot. Half is about 5 cups of soup, but you can eyeball the amount. Alternatively, use an immersion blender directly in the pot.
- Return the pureed soup to the pot and add sour cream and the reserved bacon pieces. Stir well.
- Allow soup to simmer for 15 minutes before serving.
- Top with additional sour cream, bacon, cheddar cheese, or chives before you serve.
Nutrition
Notes
Start with less salt, then add more after tasting, as the required amount depends on your broth brand. If you are new to ancho chili powder, begin with ¼ teaspoon and taste before increasing to ½ teaspoon. If you want a soup with no potato chunks, puree all of the soup in batches, about half at a time.