The Ultimate Potato Soup

Wow. This might be the best potato soup I've ever made. Recipe courtesy of www.sugarsplurun.com.

• Ready In: 1 hr
• Serves: 6

Ingredients

• 6  slices  uncooked bacon, cut into small pieces
• 3  tablespoons salted butter or 3  tablespoons unsalted butter
• 1  medium yellow onion, chopped
• 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 teaspoons salt
• 1  teaspoon ground pepper
• 1⁄4  tsp- 1/2 tsp dried ancho chile powder
• 2⁄3 cup sour cream
•  shredded cheddar cheese, to taste
•  chives, to taste
•  additional sour cream, to taste
•  bacon, to taste

Directions

1. Place bacon pieces in a large Dutch Oven or soup over medium heat and cook until bacon is crisp and browned.
2. Remove bacon pieces and set aside, leaving the fat in the pot.
3. Add butter and chopped onion and cook over medium heat and cook until bacon is crisp and browned.
4. Remove bacon pieces and set aside, leaving the fat in the pot.
5. Add butter and chopped onion and cook over medium heat until onions are tender 3 to 5 minutes.
6. Add garlic and cook until fragrant, about 30 seconds.
7. Sprinkle the flour over the ingredients in the pot and stir until smooth, use whisk if needed.
8. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
9. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 10 minutes.
10. Reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth. Half is about 5 cups of soup. Or use an immersion blender.
11. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, and stir well.
12. Allow soup to simmer for 15 minutes before serving.
13. Top with additional sour cream, bacon, cheddar cheese, or chives.