1-First, prepare all ingredients by peeling and dicing the potatoes, chopping the onion, and mincing the garlic. This sets you up for a smooth workflow and helps everything cook evenly, which is key for that perfect creamy texture.

2-Second, heat the butter and bacon in a large pot over medium heat. Sauté the onion and garlic until they’re soft and fragrant, about 5 minutes. This step builds a flavorful base that makes your potato soup irresistible.

3-Third, add the diced potatoes and chicken broth to the pot. Bring it to a boil, then reduce the heat and let it simmer for about 20 minutes until the potatoes are tender. Stir occasionally to prevent sticking and ensure even cooking.

4-Fourth, once the potatoes are soft, stir in the flour to thicken, then blend the mixture using an immersion blender until it’s smooth. Adjust with more broth if you want it thinner, aiming for that velvety consistency we love.

5-Fifth, add the milk, heavy cream, salt, pepper, and ancho chili powder. Heat gently without boiling to keep everything creamy. Finally, mix in the sour cream for extra richness before serving.

6-Serve hot, garnished with shredded cheddar cheese, chives, and optional toppings like extra sour cream or bacon. Customize based on your preferences, and enjoy with a side from our nutrient-packed smoothies for a balanced meal.