1-First, peel and dice the potatoes into even pieces for uniform cooking; chop the onions and mince the garlic. In a large pot, cook the bacon pieces over medium heat until crisp and browned, then remove and set aside, leaving the fat in the pot. Add butter and chopped onion to the pot and cook until onions are tender (3-5 minutes).

2-Next, add minced garlic and cook until fragrant (about 30 seconds). Sprinkle flour over the ingredients in the pot and stir until smooth. Add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder; stir well and bring to a boil.

3-Cook until potatoes are tender (about 10 minutes), then reduce heat to simmer and remove about half the soup to puree until smooth using a blender or immersion blender. Return the pureed portion to the pot and stir in sour cream and reserved bacon. Finally, simmer for 15 minutes before serving, and top with additional sour cream, bacon, cheddar cheese, or chives as desired.