2 1/2 lbs gold potatoes peeled and iced into pices no larger than 1 inch
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1 1/2 teaspoon salt
1 teaspoon ground pepper
2/3 cup sour cream
shredded chedder cheese, chives, and additional sour cream and bacon for topping
Directions
Place bacon pieces in a skillet over mediumm heat and cook until bacon is crisp and browned
Remove bacon pieces and set aside, put the fat into a soup pot
add butter and chopped onion and cook over medium heat until onions are tender
add garlic and cook until fragrant
sprinkle the four over the the ingredients in the pot and stir until smooth
add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
bring to a boil and cook until potatows are tender when pierced with fork
reduce heat to simmer and remove approximately half of the soup to a blender and puree until smooth ( half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.)
return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
allow soup to simmer for 15 minutes before serving
top with additional sour cream, bacon, cheddar cheese, or chives.
