• 6 strips (uncooked) bacon
cut into small pieces
• 3 tablespoons butter
unsalted or salted will work
• 1 medium yellow onion chopped
(about 1.5 cup/200g)
• 3 large garlic cloves minced
• ⅓ cup plain flour (42g)
• 2 ½ lbs gold potatoes peeled
and diced into pieces no larger
than 1” (this was about 6 Large
potatoes for me/1.15kg)
• 4 cups chicken broth (945ml)
• 2 cups Kiewa Country Milk Full Cream Milk (475ml)
• ⅔ cup cream (155ml)
• 1 ½ teaspoon salt
• 1 teaspoon ground pepper
• ¼ – ½ teaspoon chili powder
• ⅔ cup sour cream (160g)
• Shredded cheddar cheese, chives,
and additional sour cream
and bacon for topping optional
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 medium heat until onions are tender (3-5 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 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. Enjoy!