1-First, cook 6 strips of uncooked bacon cut into small pieces until crisp; set aside the pieces for later.

2-In the same pot, melt 3 tablespoons of butter and sauté 1 medium chopped yellow onion (about 200g) until tender, then add 3 large minced garlic cloves and cook for another minute.

3-Next, stir in ⅓ cup (42g) of all-purpose flour to thicken, making sure it’s smooth before moving on.

4-Now, add 2 ½ pounds (about 1.15 kg or 6 large) peeled and diced gold potatoes, along with 4 cups (945ml) chicken broth, 2 cups (475ml) milk, and ⅔ cup (155ml) heavy cream.

5-Season with 1 ½ teaspoons salt, 1 teaspoon ground pepper, and ¼ to ½ teaspoon ancho chili powder to taste, then bring the mixture to a boil and cook until the potatoes are tender, about 10 minutes.

6-Puree half of the soup until smooth and return it to the pot, then stir in the reserved bacon pieces and ⅔ cup (160g) sour cream.

7-Let the soup simmer for 15 minutes to blend the flavors, and you’re all set to serve.

8-For that extra wow, top with shredded cheddar cheese, more sour cream, bacon, or chives. The total time is around 30 minutes, and cutting potatoes consistently to about ¾ inch ensures even cooking remember, puree only half for the best texture, and don’t blend the bacon to keep it crispy!