Hearty creamy potato soup with bacon and green chilis. The perfect bowl of soup to serve for a holiday open house. Comforting, and supremely delicious with a hint of earthy spice from the green chilis. This potato soup will quickly become a family favorite for holidays, parties, and just cozy Friday nights next to a fire.
In a large soup pot over medium-high heat add diced bacon and cook until crispy. Transfer the bacon to a plate using a slotted spoon and reserve for topping the soup. (I have the plate waiting with paper towel to help absorb any extra grease). Reserve one tablespoon of bacon grease in the stock pot, pour out additional bacon grease. (option: you can substitute butter in place of bacon fat).
Add onion, celery, and garlic to soup pot and cook for 8 minutes until onions are translucent and celery is tender. Add salt, stir well to incorporate.
Add potatoes, chilis, and chicken stock to pot, reduce heat and simmer for 20 minutes or until potatoes are tender.
Ladle half of the soup into a high speed blender and puree until smooth. Pour the pureed soup back into the pot and stir well to combine.
Ladle 1 cup of liquid from the soup into a large bowl, add sour cream and whisk until creamy and no lumps remain. Pour contents into soup pot and stir well to incorporate.
Taste to adjust seasoning (add additional salt and pepper if needed).
Serve topped with reserved bacon crumbles, grated pepper jack cheese, reserved green chilis, freshly ground black pepper, and sliced scallions.