- 6 slices bacon, chopped
- 3 tbsp butter
- 1 yellow onion, chopped (you can also used the frozen mixture with bell peppers)
- 3 tsp minced garlic
- 1/3 cup flour
- 1 tsp salt
- 1 1/2 tsp black pepper
- 1/2 tsp chili powder
- 4 cups chicken broth
- 2 1/2 lbs potatoes, peeled and diced
- 2 cups milk
- 3/4 cup heavy cream
- 2/3 cup sour cream
- 2 cups shredded cheddar cheese
- green onion for topping
Add bacon to pre-heated pot on medium high heat and cook until crispy. Remove and set aside on a paper towel lined plate to drain.
To the bacon grease, add butter. When butter is melted, add onion and cook until soft. Add garlic and cook for another 30 seconds, until fragrant. Then, whisk in flour a little at a time and cook for a few minutes until there are no lumps.
Add your seasonings, mix, then add chicken broth, potatoes, milk, & heavy cream. Stir well and bring to a boil for 15-20 minutes, until potatoes and fork tender. Reduce heat to simmer and mash the potatoes slightly, leaving some chunky.
Add sour cream, cheese, & bacon. Stir and let simmer for 10-15 minutes.
Serve and top with more bacon crumbles, cheese, sour cream drizzle, and green onions.