Creamy Potato Soup
3 Tbl Butter
1 Medium Onion – Diced (About 1 Cup)
3 Cloves Garlic – Minced
1/3 Cup Flour
4 Cups Chicken Stock
2 ½ Lbs Potatoes – Large Dice 1"
(About 4 Large Potatoes)
2 Cups Milk
2/3 Cup Half & Half
1 tsp Salt
1 tsp Ground Pepper
½ tsp Chili Powder
2/3 Cup Sour Cream
1 Cup Bacon Bits (or Chopped Cooked Bacon)
Sour Cream (Additional)
Melt Butter in Soup Pot and add diced onions. Cook Onions until translucent (clear-yellow). Add in minced Garlic. Combine.
Add Flour to onion mixture in pot. Mix until combined. Cook flour for 1-2 minutes or thick and bubbly.
Add in chicken stock, potatoes, milk, half & half, salt, pepper, and chili powder to the pot. Stir quickly. Bring to a boil.
Once boiling, cook potatoes until tender (about 10 minutes until fork can pierce them).
Reduce heat to low and simmer for another five minutes. Remove half of the soup to be pureed. Use an immersion blender, blender, or food processor.
Add the blended half of the soup back to the pot. Then add sour cream, and the bacon bits (or cooked bacon) and simmer for 15 minutes.
Once completed. Serve with additional toppings if desired.