Ingredients
- 6 strips (uncooked) bacon, cut into small pieces
- 3 tablespoons garlic and herb butter
- 1 medium yellow onion, chopped
- 3 large garlic cloves, minced
- ⅓ cup all-purpose flour
- 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1”
- 4 cups chicken broth
- 2 cups milk
- ⅔ cup heavy whipping cream
- 1 ½ teaspoon salt
- 1 teaspoon ground pepper
- ¼ teaspoon chili powder
- 1 teaspoon of onion powder
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- ⅔ cup sour cream
- Shredded cheddar cheese, chives, and additional sour cream and bacon for topping (optional)
Prep and Cooking Instructions:
Step 1
Dice and place bacon pieces in a large Dutch Oven pot over medium heat and cook until bacon is crisp and browned.
Step 2
Remove bacon pieces and set aside, leaving the bacon grease in the pot.
Step 3
Add butter and chopped onion, garlic, celery, and parsley to a pot, cooking over medium heat until tender.
Step 4
Sprinkle the flour over the ingredients in the pot and stir until smooth (I use a whisk).
Step 5
Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, garlic powder, cumin, onion powder, and chili powder. Stir well.
Step 6
Bring to a boil and cook until potatoes are tender.
Step 7
Reduce heat to simmer and smash potatoes until desired texture.
Step 8
Add sour cream and half of the bacon pieces. Stir well. Allow soup to simmer for 15 minutes before serving.
Step 9
Top with additional sour cream, bacon, cheddar cheese, or chives.
