Loaded, Baked Potato Soup

 

Ingredients

• 2 lb (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted
• 2 medium yellow onion chopped (about 1.5 cup/200g)
• 7 large garlic cloves minced
• ⅓ cup all-purpose flour (42g)
• 3 1/3 lbs gold potatoes 
• 4 cups chicken broth (945ml)
• 2 cups milk (475ml)
• ⅔ cup heavy cream (155ml)
• 1 teaspoon salt
• 1 teaspoon ground pepper
• ¼ - ½ teaspoon ancho chili powder
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping 

Instructions

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over low heat until onions are tender and browned slightly.
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).


• Add chopped potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Cook low until potatoes are tender when pierced with a fork.
• Add sour cream and reserved bacon pieces, stir well.
• Allow soup to cook for 15 for minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!