1-Cook the bacon: Start by cooking 6 strips of uncooked bacon cut into small pieces in a soup pot over medium heat. Cook until the bacon is crisp, then remove it from the pot but keep the rendered fat in the pot. This bacon fat will add incredible flavor to your soup. Set the crispy bacon aside on a paper towel to drain excess fat.

2-Sauté aromatics: Add 3 tablespoons of butter to the bacon fat in the pot. Add 1 medium yellow onion that’s been chopped (about 1.5 cups or 200g) and sauté until tender and translucent, about 5 minutes. Then add 3 large minced garlic cloves and cook until fragrant, about 1-2 minutes. Be careful not to burn the garlic, as it can become bitter.

3-Create a roux: Sprinkle 1/3 cup (42g) of all-purpose flour over the onion and garlic mixture, stirring constantly to make a roux. Cook for about 1-2 minutes to eliminate the raw flour taste. The mixture should bubble slightly and take on a light golden color. This roux is the secret to achieving the perfect thickness in your soup.

4-Add potatoes and liquids: Add 2 ½ pounds (about 6 large or 1.15kg) of gold potatoes that have been peeled and diced into pieces no larger than 1 inch. It’s important to cut the potatoes into uniform pieces so they cook evenly. Pour in 4 cups (945ml) of chicken broth, 2 cups (475ml) of milk, and 2/3 cup (155ml) of heavy cream. Season with 1 ½ teaspoons salt, 1 teaspoon ground pepper, and 1/4 to 1/2 teaspoon ancho chili powder. Bring the mixture to a boil, stirring occasionally to prevent the flour from settling at the bottom.

5-Cook the potatoes: Once boiling, reduce the heat to medium-low and cook until the potatoes are tender, about 10 minutes. The potatoes should be easily pierced with a fork. There’s no need to cover the pot while boiling, leaving it uncovered helps maintain the consistency of the soup. During this time, the flavors will begin to meld together beautifully.

6-Blend for texture: Remove about half of the soup and blend it until smooth. An immersion blender works great for this, or you can carefully transfer it to a regular blender in batches. If using a regular blender, be sure to vent the lid to allow steam to escape and fill the blender no more than halfway to prevent spills. Return the blended portion to the pot.

7-Finish the soup: Stir in 2/3 cup (160g) of sour cream and the reserved bacon pieces. The sour cream adds a delightful tanginess that balances the richness of the soup. Simmer for an additional 15 minutes to allow the flavors to meld together. Taste the soup and adjust the seasoning if needed.

8-Serve: Ladle the hot soup into bowls and top as desired with shredded cheddar cheese, chives, additional sour cream, and more bacon pieces. The contrast between the hot, creamy soup and the cool, tangy sour cream, along with the crispy bacon, creates a wonderful texture experience in every bite.