Now, this is purely my opinion, but this potato soup is incredible. The fact that you can do it all in one pot makes it even better. I’ll cut to the chase here and just give you the recipe because if you clicked on this post, that’s why you’re here for 🙂

INGREDIENTS

• 6 strips (uncooked) bacon cut into small pieces
• 3 Tbsp butter
• 1 medium yellow onion (about 1.5 cups)
• 3 large garlic cloves (minced)
• 1/3 cup all purpose flour
• 2 1/2 lbs gold potatoes peeled and dices into 1″ pieces
• 4 cups chicken broth
• 2 cups milk
• 2/3 cup heavy cream
• 1 1/2 tsp salt
• 1 tsp pepper
• 1/4 tsp chili powder
• 2/3 cup sour cream
• shredded cheddar cheese

DIRECTIONS

1. Place bacon pieces in a large soup pot over medium heat and cook until crispy.
2. Remove bacon pieces and set aside, leave fat in the pot.
3. Add butter and chopped onion to the pot and cook until tender (3-5 minutes).
4. Add garlic and cook about 30 seconds until fragrant.
5. Sprinkle flour over the onions and garlic and stir until smooth.
6. Add diced potatoes, chicken broth, mild, cream, salt, pepper and chili powder and stir well.
7. Bring to a boil and cook until the potatoes are tender (about 10 minutes).
8. Reduce heat and mix in the pot with an immersion blender. You can mix it totally smooth or leave some potato chunks…totally up to you.
9. Add sour cream and the bacon pieces (reserving some for topping) and simmer for 15 minutes before serving.
10. Top with shredded cheddar and bacon pieces.

That’s it! My whole house loves it, so I double the recipe so we can eat it all week. Let me know if you try it!