Loaded Potato Soup

Add chopped bacon to a preheated cast iron Dutch oven and cook until crispy.

Remove the crispy bacon with a slotted spoon, setting it aside on a paper towel. Leave the rendered bacon grease in the pot.

Add butter and chopped yellow onion to the bacon grease. Sauté until the onions are tender.

Add the minced garlic and cook for about one minute until fragrant.

Slowly whisk in the flour to create a roux, cooking for about one minute.

Add the salt, pepper, and chili powder, and whisk to combine.

Gradually pour in the chicken broth, whisking constantly to avoid lumps.

Add the peeled and diced potatoes, followed by the milk and heavy cream. Stir to combine.

Bring the soup to a boil, then reduce the heat and simmer for about 10 minutes, or until the potatoes are fork-tender.

Using a potato masher, gently mash some of the potatoes directly in the pot to thicken the soup to your desired consistency.

Stir in the sour cream, shredded cheddar cheese, and the reserved crispy bacon.

Continue to simmer for another 10-15 minutes, allowing the flavors to meld and the soup to thicken further. Serve hot.