The Ultimate Potato Soup (Print Version)

# Ingredients:

01 - 6 strips bacon, cut into small pieces.
02 - 3 tablespoons butter.
03 - 1 medium yellow onion, chopped (1.5 cups/200g).
04 - 3 large garlic cloves, minced.
05 - 1/3 cup (42g) all-purpose flour.
06 - 2 1/2 pounds (1.15kg) gold potatoes, peeled and diced to 1 inch.
07 - 4 cups (945ml) chicken broth.
08 - 2 cups (475ml) milk.
09 - 2/3 cup (155ml) heavy cream.
10 - 1 1/2 teaspoons salt.
11 - 1 teaspoon ground pepper.
12 - 1/4-1/2 teaspoon ancho chili powder.
13 - 2/3 cup (160g) sour cream.

# Instructions:

01 - Cook bacon pieces in Dutch oven over medium heat until crispy. Remove bacon, leave fat in pot.
02 - Add butter and onion to pot, cook until tender. Add garlic and cook 30 seconds.
03 - Sprinkle flour over vegetables and stir until smooth.
04 - Add potatoes, broth, milk, cream, salt, pepper, and chili powder. Bring to boil and cook until potatoes are tender.
05 - Remove half the soup and blend until smooth. Return to pot.
06 - Add sour cream and bacon. Simmer 15 minutes before serving with toppings.

# Notes:

01 - Adjust salt based on broth used.
02 - Can blend all for completely smooth soup.
03 - Top with cheese, bacon, sour cream or chives.

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