Adjust all ingredients to your own taste.
6-7 small russet potatoes, diced
5-7 pieces bacon
1 medium onion, chopped
1/2 c all-purpose flour
32 oz chicken broth (4 cups)
2 cups milk
2 t garlic powder
2 T fajita seasoning
1 t chipotle chili pepper powder
1 1/2 t salt
1 1/2 t pepper
1 c shredded cheese (I used Colby/Cheddar blend)
2/3 c sour cream
Diced green onion tops, bacon crumbles, shredded cheddar cheese, additional sour cream for garnish.
Cut bacon into small pieces and cook until crispy in a dutch oven or large soup pan.
Remove bacon but leave grease in pan.
Add onion and cook until tender. Add flour and whisk until blended.
Add broth, milk, potatoes and seasonings.
Cook until potatoes are tender when stuck with a fork.
Use an immersion blender or potato masher to partially blend potatoes. Leave mostly chunky.
Add cooked bacon and sour cream and stir until mixed. Garnish as desired.
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