1-Cook bacon pieces: Cook bacon pieces in a large soup pot over medium heat until crisp and browned; remove the bacon and keep the fat in the pot.

2-Add butter and chopped onion: cooking until the onions are tender, which takes about 3 5 minutes.

3-Stir in the minced garlic: and cook until fragrant, around 30 seconds.

4-Sprinkle flour over the ingredients: and stir until smooth to create a thick base.

5-Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder: stir everything together and bring to a boil, then cook until the potatoes are tender, about 10 minutes.

6-Reduce heat to simmer: remove about half of the soup and puree it until smooth using a blender or immersion blender.

7-Return the pureed mixture to the pot: add the sour cream and reserved bacon pieces, then stir well and simmer for 15 minutes before serving.

8-Top with additional sour cream, bacon, shredded cheddar cheese, or chives as desired: for extra flavor.