This soup is so delicious everyone will be wanting second helpings!
Ingredients:
8-10 Strips of Thick Bacon Cut Into Small Pieces
1 Medium Chopped Onion
4-5 Idaho Potoates Cut Into 1" Pieces
3 Tablespoons of Butter
1 Tablespoon of Minced Garlic
1/3 Cup of All-Purpose Flour
4 Cups of Chicken Broth
2 Cups of Milk
2/3 Cup of Sour Cream
2/3 Cup of Heavy Cream
1/4 Teaspoon of Ancho Chili Powder or Ground Ancho Pepper (This is a mild pepper)
1 Teaspoon of Pepper
1 1/2 Teaspoon of Salt
Toppings: Chives & Cheddar Cheese
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Instructions:
Preheat the oven to 425 degrees. Line an edged baking pan with foil and lay bacon on the pan. Place bacon in the oven and cook for 25-30 minutes or until the bacon is crispy. Let the bacon cook while you prepare the soup mixture.
Add the chopped onion and butter to a soup pot. Cook over medium heat until the onions are tender. Once the onions are tender add the minced garlic and cook for about 30 seconds.
Next, slowly add the flour to the mixture stir until the onions seem coated and the flour has turned to a batter-like consistency. (This is not going to be like a normal roux you are used to, just trust the process.)
Now add your chicken broth and use a whisk to whisk the mixture until the chicken broth looks more creamy. (This is from the flour.) Next add your milk, heavy cream, salt, pepper, and ancho chili powder. Stir the mixture until everything is mixed.
Bring to a boil and then cook on medium heat until the potatoes are soft.
If your bacon is done chop it into small pieces. After your potatoes are soft, add bacon and sour cream to the mixture. Simmer for 15 minutes. Taste and add more salt and pepper if needed at this time.
Serve and garnish with chives and cheddar cheese.
Enjoy :)
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