1-First, cook the 6 strips of uncooked bacon in a large pot over medium heat until crisp, then remove the bacon and leave the fat in the pot. This step adds a smoky base that makes the soup extra flavorful.

2-Next, add the 3 tablespoons of butter and the chopped medium yellow onion, cooking until the onions are tender, about 5 minutes, to build a savory foundation.

3-Then, stir in the 3 large minced garlic cloves and cook until fragrant, which takes just a minute or so, to enhance the aroma without overwhelming it.

4-Sprinkle in the 1/3 cup of flour and stir until smooth, helping to thicken the soup as it cooks.

5-Add the 2 1/2 pounds of 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 black pepper, and 1/4 to 1/2 teaspoon of ancho chili powder. Bring to a boil and cook until the potatoes are tender, about 10 minutes.

6-Remove half of the soup and puree it until smooth, then return it to the pot for that perfect creamy texture without blending the bacon pieces.

7-Stir in the 2/3 cup of sour cream and the reserved bacon pieces, letting the soup simmer for another 15 minutes to meld the flavors.

8-Finally, serve it hot with optional toppings like shredded cheddar cheese, chives, extra sour cream, or more bacon to personalize each bowl.