Baked Potato Soup

Comforting potato soup that is perfect for a cold night. Find the OG here

Ingredients

• 8 oz - bacon, chopped
• 1 onion, chopped
• 3-4 garlic cloves, minced
• ⅓ cup - flour
• 2 ½ lbs - potatoes, peeled and copped into bites
• 6 cups - chicken broth
• 2 cups - milk
• 1 cup - heavy cream
• 1 ½ tsp - salt
• 1 tsp - ground pepper
• ½ tsp - ancho chili powder
• ⅔ cup - plain greek yogurt
• chives
• shredded cheese

Steps

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 chopped onion and cook over medium heat until onions are tender (3-5 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, and ancho chili powder.
7. Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
8. Reduce heat to simmer and use an immersion blender to pulse the soup to blend some of the potatoes. You'll want to leave some potato chunks for textural interest.
9. Add sour cream and reserved bacon pieces, stir well.
10. Allow soup to simmer, whisking if necessary to get the greek yogurt mixed, for 15 minutes before serving. Serve when heated and mixed well.
11. Add chives and shredded cheese as desired.