Ingredients:
- 2.5 lbs. russet or gold potatoes, peeled and diced into small pieces
- 1/2 carrot or 3 baby carrots, diced
- 6 strips of bacon, diced
- 3 Tbsp butter
- 1 medium (about 200 g) onion, diced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 4 cups chicken broth
- 2 cups milk
- 2/3 cup cream
- 1/2 cup sour cream
- 1 tsp black pepper
- 1 tsp salt
- 1/2 tsp chili powder
- 4 oz cheddar cheese
- 1-2 chopped green onions
Instructions (I use a 4 qt pan):
Pre-cook the diced potatoes and carrots in salted boiling water, if desired.
Cook the bacon in a pan, remove to a paper towel, and reserve the bacon fat in the pan.
Add the onion to bacon fat and saute until soft. Add the garlic and cook for a few more minutes.
Add the butter to the onion mixture, then the flour and cook the flour for a couple minutes. Add the salt, pepper, and chili powder. Stir in the chicken broth and milk, and the potatoes and simmer until the potatoes are tender.
Blend the soup with a blender or immersion blender. Add the cream, sour cream, and cheese and stir until the cheese is melted.
Add the green onions and adjust the salt, chili powder and pepper to taste.
