Creamy Bacon Potato (Print Version)

# Ingredients:

01 - 6 strips of bacon, chopped into tiny bits.
02 - 3 tablespoons of butter.
03 - 1 medium yellow onion, diced small.
04 - 3 big garlic cloves, chopped finely.
05 - 1/3 cup plain flour.
06 - 2 1/2 pounds of peeled gold potatoes, cubed into 1-inch pieces.
07 - 4 cups of chicken broth, freshly made if possible.
08 - 2 cups of whole milk.
09 - 2/3 cup of heavy whipping cream.
10 - 1 1/2 teaspoons of salt.
11 - 1 teaspoon of freshly ground black pepper.
12 - 1/2 teaspoon of ancho chili powder.
13 - 2/3 cup of sour cream.
14 - Shredded cheddar cheese for sprinkling.
15 - Chopped fresh chives to garnish.

# Instructions:

01 - Fry up the bacon in a big pot until it’s crispy. Scoop it out but leave the bacon grease behind.
02 - Add butter to the bacon fat, toss in the onion and let it soften. Then cook the garlic till it smells amazing.
03 - Mix in flour so it’s smooth. Stir in potatoes, broth, milk, cream, and seasonings. Combine everything well.
04 - Turn up the heat, bring it all to a boil, and cook until your potatoes are soft to poke, about 10 minutes.
05 - Blend half the soup and make it smooth. Pour it back into the pot with the unblended half.
06 - Stir in sour cream and the crispy bacon. Let it simmer for 15 minutes. Top it off with cheese, extra bacon, and chives.

# Notes:

01 - Go easy on the salt and tweak it to your liking later.
02 - Blend most of the soup for super creamy results, or less for a chunkier style.
03 - Gold potatoes are perfect because they’re extra creamy.

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