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, but keep that flavorful fat in the pot it’s the secret to that rich base. Next, add 3 tablespoons of butter and the chopped medium yellow onion (about 1.5 cups or 200g) to the pot, cooking for 3-5 minutes until the onion is tender and smells amazing.

2-Then, toss in the 3 large garlic cloves minced and cook for about 30 seconds to let that aroma build. Sprinkle in 1/3 cup (42g) of all-purpose flour and stir it all together until it’s smooth and combined. Now, add the 2 ½ pounds (about 6 large or 1.15 kg) of gold potatoes peeled and diced into pieces no larger than 1 inch, along with 4 cups (945 ml) of chicken broth, 2 cups (475 ml) of milk, 2/3 cup (155 ml) of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and 1/4 to 1/2 teaspoon of ancho chili powder stir everything well to mix it up.

3-Bringing It All Together: Bring the pot to a boil and let it cook for about 10 minutes, or until the potatoes are fork-tender that’s when they soften up just right. Reduce the heat to a simmer, then remove about half of the soup and puree it until smooth using a blender or immersion blender. Return that creamy mixture to the pot, stir in the 2/3 cup (160g) of sour cream and the reserved bacon pieces, and simmer for an additional 15 minutes to blend the flavors.

4-Serve it up hot, topped with options like shredded cheddar cheese, chives, extra sour cream, or more bacon for that personalized touch. This method creates a soup that’s creamy but still has some texture, balancing the hearty bacon with a smooth potato base oh, and don’t forget, it’s a great way to experiment if you’re into grilling, as it pairs nicely with something like our turkey wild rice soup for variety.