1-First, cook the 6 strips of uncooked bacon, cut into small pieces, in a large pot over medium heat until they’re crisp and browned. Once done, remove the bacon and set it aside for later this keeps its crunch intact.

2-Next, add 3 tablespoons of butter and the chopped medium yellow onion to the same pot, cooking until the onion turns tender and smells fantastic.

3-Then, toss in the 3 large minced garlic cloves and cook just until they’re fragrant, which only takes a minute or so. Sprinkle in 1 1/3 cups of all-purpose flour and stir it until everything looks smooth and combined. Now, add the 2 1/2 pounds of peeled and diced gold potatoes, 4 cups of chicken broth, 2 cups of milk, 2/3 cup of heavy cream, 1 1/2 teaspoons of salt, 1 teaspoon of ground pepper, and 1/4 to 1/2 teaspoon of ancho chili powder. Stir it all together, bring to a boil, and let it simmer until the potatoes are tender.

4-Blending for the Perfect Texture: Once the potatoes are soft, remove about half of the soup and puree it using a blender or immersion blender for that creamy goodness. Return the pureed mixture to the pot and stir in the 2/3 cup of sour cream along with the reserved bacon. Let it simmer for another 15 minutes to blend the flavors. For the best results, cut those potatoes into even pieces no larger than 3/4 inch so they cook uniformly, and add the bacon back only after pureeing to avoid blending it up.

5-Finally, serve it hot and top with extras like shredded cheddar cheese, chives, or more sour cream and bacon if you’re feeling fancy. Remember, start with just 1/4 teaspoon of ancho chili powder and adjust to your taste it’s all about getting that perfect depth of flavor without overwhelming the dish.