Simply Potatoes Spicy Chipotle and Bacon Cream Soup #SP5

1. 1

   Add bacon to a large skillet and fry over medium-high heat until crispy.

2. 2

   Remove the bacon to a plate covered with several paper towels; set aside.

3. 3

   Roughly chop the chipotle peppers and add them to a large pot or Dutch oven along with the adobo sauce, hash browns, and chicken stock; bring the mixture to a boil over high heat.

4. 4

   When the mixture has come to a boil, decrease the heat to medium and place a lid on the pot or Dutch oven; cook for 20 minutes.

5. 5

   Uncover the pot or Dutch oven, and then whisk in the sour cream; cook for 10 minutes.

6. 6

   Remove the mixture from the heat, and either puree the soup with an immersion blender, or in small batches using a normal blender.

7. 7

   Crumble the bacon into small pieces and sprinkle on top of each individual bowl of soup before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.