1-First, cook the bacon pieces in a large pot over medium heat until they’re crisp and browned, then remove the bacon and set it aside, leaving the fat in the pot. This step adds a smoky flavor base that’s hard to beat.

2-Next, add the butter and chopped onion to the pot; cook over medium heat until the onions are tender, about 3-5 minutes, letting those aromas fill your kitchen.

3-After that, stir in the garlic and cook until fragrant, about 30 seconds don’t let it burn! Sprinkle the flour over everything and stir until smooth, which helps thicken the soup nicely. Then, add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder; stir well to combine and bring it all to a boil.

4-Once boiling, cook until the potatoes are tender when pierced with a fork, about 10 minutes. Reduce the heat to a simmer and remove about half of the soup to puree it until smooth using a blender or immersion blender. Return the pureed soup to the pot, add the sour cream and reserved bacon pieces, and stir well to incorporate. Finally, let it simmer for 15 minutes before serving, and top with extras like shredded cheddar cheese or chives if you like.