Ingredients:
● 6 slices of thick cut bacon
● 3 tbsp unsalted butter
● 1 finely chopped yellow onion
● 1 tbsp minced garlic
● ⅓ cup all-purpose flour
● 1 ½ tsp salt
● 1 ½ tsp black pepper
● ½ tsp chili powder
● 4 cups low sodium chicken broth
● 2 ½ pounds of peeled & diced potatoes (Yukon gold are my favorite to use)
● 2 cups milk
● ¾ cup heavy whipping cream
● ⅔ cup sour cream
● 2 cups shredded cheddar cheese
● Optional: green onions for garnish
Instructions:
1. Chop the 6 slices of bacon and cook until crispy.
2. Remove the crispy bacon from the pot, leave grease, and set aside.
3. Lower heat to a medium low setting.
4. Add the butter and onion to the bacon grease, cook approx. three minutes or until the onions are soft.
5. Add garlic and cook until fragrant (approx. 30 seconds- 1 minute).
6. Slowly whisk in the flour.
7. When the flour is well incorporated, add the spices, then allow it to cook for 2-3 minutes while stirring continuously.
8. Add chicken broth, milk, heavy cream, and diced potatoes.
9. Stir soup and bring it to a boil.
10. After about 10 minutes of the soup boiling, make sure the potatoes are fork tender, then reduce to low heat.
11. Use a potato masher and give the soup 4-8 mashes (depending on how large you like the potato chunks).
12. Add sour cream, shredded cheddar, and the bacon set aside from earlier.
13. Mix and simmer for 10-15 minutes while stirring occasionally.
14. Serve while hot and garnish with green onions!
How many servings is this recipe for?