This Potato Soup Ranks #1 on Google (Here's Why)

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Cook the diced bacon in a large Dutch oven or soup pot over medium heat until crisp and browned. Remove the bacon and set it aside, leaving the fat in the pot.
2. Add the butter and chopped onion to the pot and cook over medium heat until tender, about 3 to 5 minutes.
3. Add the minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle in the flour and stir until smooth, using a whisk if needed.
5. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper and ancho chili powder. Stir well.
6. Bring to a boil and cook until the potatoes are tender when pierced with a fork, about 10 minutes.
7. Lower the heat to a simmer. Blend about half of the soup until smooth, either in a blender in batches (about 5 cups) or with an immersion blender. Take care, as it will be hot.
8. Return the purée to the pot, then stir in the sour cream and the reserved bacon.
9. Simmer the soup for 15 minutes before serving. Top as you like with extra sour cream, bacon, cheddar or chives.

Summarized from Sugar Spun Run's video. Watch it for the details.

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