This soup is a family favorite and sure to warm you on cold winter days!
8 slices of bacon (I ❤️ Wrights!), chopped into small pieces
1 small yellow onion, diced
1 Tbsp minced garlic
1/3 AP flour
6 medium idaho potatoes (or 10 small potatoes), scrubbed, peeled and chopped into bite size pieces
4 cups of chicken stock
2 cups of milk
2/3 cup of half and half
1 tsp of salt
1/2 tsp black pepper
1/4 tsp chili powder
2/3 cup sour cream
A few shakes of hot sauce (optional), I used Texas Pete...did you know it's made in NC? 🤯
Toppings such as sour cream, shredded cheese, chives
Being in a dutch oven or heavy stock pot and add the chopped bacon and cook over medium heat until cooked through. Remove bacon to a paper towel lined plate with a slotted spoon, leaving the grease in the pot.
Add the diced onion and cook until soft. Add minced garlic and saute with the onion for about 30 seconds, and then add in the flour. Stir until the flour turns a golden color (should just be a couple of minutes). Add in potatoes, stock, milk, half and half, salt, pepper, and chili powder. Bring to a simmer and allow to simmer for about 10 minutes, stirring occasionally, or until the potatoes are fork tender.
Using a potato masher, mash about half the potatoes in the pot. Add the sour cream, half the cooked bacon, and optional hot sauce and stir to combine. Allow to simmer for 15 more minutes, stirring occasionally.
Serve topped with cheese, sour cream, bacon, and chives. Enjoy!