Creamy Potato Bacon 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).
04 - 3 large garlic cloves, minced.
05 - 1/3 cup all-purpose flour.
06 - 2.5 pounds gold potatoes, peeled and diced.
07 - 4 cups chicken broth.
08 - 2 cups milk.
09 - 2/3 cup heavy cream.
10 - 1.5 teaspoons salt.
11 - 1 teaspoon ground pepper.
12 - 1/4-1/2 teaspoon ancho chili powder.
13 - 2/3 cup sour cream.
14 - Cheddar cheese for topping.
15 - Chives for garnish.

# Instructions:

01 - Cook bacon pieces in Dutch oven until crispy. Remove bacon but leave fat in pot.
02 - Add butter and onion, cook until tender. Add garlic and cook briefly until fragrant.
03 - Sprinkle flour over mixture and stir smooth. Add potatoes, broth, milk, cream, and seasonings.
04 - Bring to boil and cook until potatoes are tender, about 10 minutes.
05 - Puree half the soup until smooth. Return to pot with sour cream and bacon. Simmer 15 minutes before serving with toppings.

# Notes:

01 - Can puree all soup if preferred completely smooth.
02 - Start with less salt and adjust to taste.
03 - Start with 1/4 teaspoon chili powder and adjust up.

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