1- Ready to roll up your sleeves and get cooking? This potato soup comes together in a snap, starting with prepping those ingredients just right. First, cut the gold potatoes into consistently sized pieces no larger than three-quarters of an inch trust me, this tip ensures even cooking and avoids any mushy surprises.

2- Begin by cooking the 6 strips of uncooked bacon in a large pot over medium heat until crisp, then remove and set aside, keeping that flavorful bacon fat in the pot. Next, add 3 tablespoons of butter and the chopped onion, cooking until tender for about 3-5 minutes, then toss in the minced garlic and cook until fragrant, roughly 30 seconds. Sprinkle in the ⅓ cup of all-purpose flour, stirring until smooth to create a nice base.

3- Now, add the diced gold potatoes, 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder, giving it all a good stir. Bring the mix to a boil and let it cook for about 10 minutes until the potatoes are tender. Remove about half of the soup to puree until smooth puree only half to keep some chunks for that perfect creamy texture then return it to the pot. Finally, stir in the ⅔ cup of sour cream and the reserved bacon pieces, and simmer for 15 minutes. Total time? Just around 30 minutes, and you’ve got a bowl of goodness ready to go.