1-First Step: Prep Your Ingredients Begin by chopping your veggies and measuring everything out this mise en place makes cooking smoother. Dice the 2 1/2 lbs gold potatoes into 1-inch pieces and chop the 1 medium yellow onion and 3 large garlic cloves. For a vegan twist, swap butter for oil here to keep things simple and inclusive.

2-Second Step: Cook the Bacon and Aromatics Heat a large pot over medium heat and add the 6 strips of uncooked bacon, cooking until crispy, about 5 minutes; this builds a flavorful base. Stir in the 3 Tablespoons butter, then add the chopped onion and minced garlic, sautéing for 3-4 minutes until soft and fragrant. If you’re going dairy-free, use plant-based alternatives to maintain that creamy potato soup richness.

3-Third Step: Add Flour and Potatoes Sprinkle in the 1/3 cup flour and stir for 1 minute to create a roux that thickens the soup. Toss in the diced potatoes, then pour in the 4 cups chicken broth, bringing it to a boil over high heat. Reduce to a simmer and cook for 15-20 minutes until the potatoes are tender, adjusting with gluten-free thickeners if needed for dietary preferences.

4-Fourth Step: Blend for Creaminess Once the potatoes are soft, use an immersion blender to partially puree the mixture for that signature creamy texture, or mash some by hand for chunks. Stir in the 2 cups milk, 2/3 cup heavy cream, 1 1/2 teaspoons salt, 1 teaspoon ground pepper, and 1/4-1/2 teaspoon ancho chili powder, heating gently on low for 5 minutes. For a lighter version, use more milk instead of cream as mentioned in common questions.

5-Fifth Step: Finish and Serve Remove from heat and mix in the 2/3 cup sour cream for extra tang, tasting and adjusting seasonings as needed. Serve hot with optional toppings like shredded cheddar cheese or chives. This step takes about 2-3 minutes, and for meal prep, cool and store portions right away check our dietary tips for more ideas on customizing.