Emily's Creamy Potato Soup

Submitted by Anonymous on behalf of Emily Braun

Ingredients

• 6 bacon (strips)
• 3 tablespoon(s) of salted or unsalted butter
• 1 yellow onion
• 3 garlic (cloves)
• 0.33 cup(s) of all purpose flour
• 2.5 pound(s) of gold peeled diced potatoes
• 4 cup(s) of chicken or vegetable broth
• 2 cup(s) of milk
• 0.67 cup(s) of heavy cream
• 1.5 teaspoon(s) of kosher salt
• 1 teaspoon(s) of black pepper
• 0.25 teaspoon(s) of or paprika cayenne pepper
• 0.67 cup(s) of sour cream
• 1 cup(s) of shredded cheese
• 1 optional chives

Instructions

1. Cook bacon in a Dutch oven
2. Remove bacon, leave fat
3. Add butter, chopped onion, and garlic. Sautee until caramelized
4. Sprinkle flour over the ingredients. Stir until smooth
5. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and chili powder
6. Stir well and frequently as you bring it to a boil
7. Reduce heat and cook until potatoes are tender (about 10 minutes)
8. Mash potatoes (hand mashing is recommended--if using an immersion blender, don't overdo it; leave chunks)
9. Add sour cream, bacon, cheese, and chives to individual bowls
10. Enjoy!