3tablespoonsunsalted butter (or salted butter but omit or reduce salt later)
1mediumyellow onion, chopped
3largegarlic cloves, minced
1⁄3cupall-purpose flour
2 1⁄2lbs gold potatoes (peeled and diced into pieces no larger than 1 inch)
4cupschicken broth
2cupsmilk
2⁄3cupheavy cream
1 1⁄2teaspoonssalt
1teaspoonground pepper
1⁄4 tsp- 1/2 tsp dried ancho chile powder
2⁄3cupsour cream
shredded cheddar cheese, chives, and additional sour cream and bacon for topping
NUTRITION INFO
Serving Size: 1 (529) g
Servings Per Recipe:6
Calories: 488.1
Calories from Fat 255 g52 %
Total Fat 28.4 g43 %
Saturated Fat 16.1 g80 %
Cholesterol 81.6 mg 27 %
Sodium 1229.5 mg 51 %
Total Carbohydrate46.8 g 15 %
Dietary Fiber 4.8 g19 %
Sugars 3.7 g14 %
Protein 12.9 g 25 %
DIRECTIONS
Place bacon pieces in a large Dutch oven or soup pot over medium heat and cook until bacon is crisp or browned.
Remove bacon pieces and set aside, leaving the fat in the pot.
Add butter and chopped onion and cook over medium heat until onions are tender, 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 whisk if needed).
Add diced potatoes to the pot along with the chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder.Stir well.
Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot) and puree until smooth.Half is about 5 cups of soup but just eyeballing the amount will be fine.Alternatively you can use an immersion blender.
Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
Allow soup to simmer for 15 minutes before serving.
Top with additional sour cream, bacon, cheddar cheese, or chives.