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Cut bacon into small pieces & place in your large stock pot.
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Cook bacon until crisp - remove into small bowl & set aside to garnish with later.
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Remove most of the bacon grease from pot - reserving some in there to be in your soup.
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Combine prepared onions, garlic, zucchini, carrots, bell pepper, Anaheim chili & butter in your stock pot with your remaining bacon grease.
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Cook on high about 10 minutes - stirring frequently.
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Add in prepared potatoes - cook another 10 minutes
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Add broth, water & bouillon cubes - bring to a boil - stirring occasionally.
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Boil & cook until potatoes are soft - stirring frequently to prevent burning to the bottom.
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Whisk milk & flour in small bowl - pour into soup. Stir & cook 5 minutes.
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With large slotted spoon, scoop out all large pieces into a blender & blend until smooth. I had to do this in 2 rounds since there was so much soup to blend. You can also use an immersion blender for this process.
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Once smooth transfer back to stock pot & stir - continue cooking
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Add in your half & half - stir & continue to cook about 20 minutes to allow all the flavors to really blend together.
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Remove from heat & serve. Top with cheese, bacon & chives if desired.