This is a tastebud-pleasing variation of traditional potato soup. Waxy red or gold potatoes, heavy cream and a pinch of dark chili powder take this comfort food to new heights.

INGREDIENTS:

6 strips raw bacon, sliced into small pieces
3 TBSP butter
1 medium yellow onion, diced
1 TBSP diced garlic
1/3 cup all-purpose flour
2 1/2 lbs (about six large size) red or yellow potatoes, peeled and diced into 1/2″ cubes
4 cups chicken broth
2 cups milk
2/3 cup heavy cream
1 tsp salt (or, to taste)
1 tsp ground pepper
1/4 tsp dark chili powder (regular chili powder is okay, I just like the eye appeal of dark chili powder)
3/4 cup sour cream, divided
Shredded cheddar cheese, chopped chives, or other garnishes as desired

DIRECTIONS:

1. Place bacon pieces in a large Dutch Oven over medium-high heat, and cook until bacon is browned and crispy
2. Scrape loose the fonds in the bottom of the pan and remove with the bacon while leaving the fat in the pot
3. Add the butter and diced onion and cook until the onions are just tender (3-5 minutes)
4. Add the diced garlic and cook until the aroma develops (about 30 seconds)
5. Reduce the heat to medium and sprinkle the flour in the pot and whisk until lumps are removed
6. Add the diced potatoes followed by the chicken broth, milk, heavy cream, salt, pepper, and chili. Stir thoroughly
7. Increase the heat to medium-high heat to bring the pot to a boil and cook until the potatoes are tender (10-15 minutes)
8. Reduce the heat to simmer and carefully blend about half of the potatoes with an immersion blender or stand blender (We like some potatoes in the resulting soup,
   but, if you prefer a smoother finish, the soup can be fully blended)
9. Return the pureed soup to the pt, if removed for blending, and add 2/3 up of the sour cream and crisped bacon, reserving a pinch or two for garnish
10. Simmer the soup for a minimum of 15 minutes to let the flavors blend
11. Garnish as desired with the reserved sour cream, bacon bits, and any other of your favorite toppings.