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Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 1 1/4 hrs
6 strips (uncooked) bacon cut into small pieces
3 Tbsp butter unsalted or salted
1 medium yellow onion chopped (about 1.5 cups)
3 large garlic cloves minced
⅓ cup all-purpose flour
2 ½ lbs potatoes peeled and diced into pieces no larger than 1” (about 6-7 potatoes)
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
2 tsp salt
1 tsp ground pepper
½ teaspoon chili powder
¼ Crushed Red Pepper Flakes
⅔ cup sour cream
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
1. Place bacon pieces in a large Dutch Oven or soup pot 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 to the pot and cook over medium heat until onions are tender (5-7 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, red pepper, and chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 15 minutes).
8. 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).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives.
Recipe Source: sugarspunrun.com
Soup - Potato
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Category: Chili, Chowders, Soups & Stews
Prep Time: Cook Time: Total Time: 1 1/4 hrs
6 strips (uncooked) bacon cut into small pieces
3 Tbsp butter unsalted or salted
1 medium yellow onion chopped (about 1.5 cups)
3 large garlic cloves minced
⅓ cup all-purpose flour
2 ½ lbs potatoes peeled and diced into pieces no larger than 1” (about 6-7 potatoes)
4 cups chicken broth
2 cups milk
⅔ cup heavy cream
2 tsp salt
1 tsp ground pepper
½ teaspoon chili powder
¼ Crushed Red Pepper Flakes
⅔ cup sour cream
Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional
1. Place bacon pieces in a large Dutch Oven or soup pot 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 to the pot and cook over medium heat until onions are tender (5-7 minutes).
4. Add garlic and cook until fragrant (about 30 seconds).
5. Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
6. Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, red pepper, and chili powder. Stir well.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 15 minutes).
8. 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).
9. Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer for 15 minutes before serving.
11. Top with additional sour cream, bacon, cheddar cheese, or chives.
Recipe Source: sugarspunrun.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.