1-First Step: Mise en place and prepping Gather your ingredients and chop everything before you start. Cut the 6 strips of uncooked bacon into small pieces and set aside. Peel and dice 2 1/2 pounds of gold potatoes into pieces no larger than 1 inch for even cooking. Chop 1 medium yellow onion and mince 3 large garlic cloves. Measure the flour, liquids, and seasonings so you can move quickly once the pot is hot.

2-Second Step: Crisp the bacon Heat a large pot over medium heat. Add the bacon pieces and cook until crisp and browned. Use a slotted spoon to remove the bacon and place it on paper towels to drain, reserving the bacon fat in the pot. The reserved fat adds great flavor when you saute the onion and build your roux.

3-Third Step: Soften aromatics Add 3 tablespoons butter to the pot with the reserved bacon fat. When the butter melts, add the chopped onion and cook until tender and translucent, about 4 to 5 minutes. Stir in the minced garlic and cook for 30 seconds to 1 minute until fragrant. This step creates a flavorful base for the soup.

4-Fourth Step: Make the roux Whisk in 1/3 cup flour and stir constantly for 1 to 2 minutes until the mixture is smooth and slightly nutty in aroma. This will thicken the soup once the liquids are added. Keep the heat at medium to avoid browning the flour too quickly.

5-Fifth Step: Add potatoes and liquids Add the diced potatoes to the pot, then pour in 4 cups chicken broth and 2 cups milk. Stir in 2/3 cup heavy cream, 1 1/2 teaspoons salt, 1 teaspoon ground pepper, and 1/4 to 1/2 teaspoon ancho chili powder. Increase heat and bring the pot to a gentle boil, then reduce to a simmer. Cover and cook until the potatoes are fork-tender, about 10 minutes. If your potato pieces are a bit larger, they may take a minute or two longer.

6-Sixth Step: Puree for texture Remove the pot from heat. Puree about half the soup using an immersion blender right in the pot, or carefully transfer half to a countertop blender and puree in batches. Pureeing half the pot creates a creamy base while leaving nice chunks of potato for texture. Do not puree the bacon; set it aside to add back later. If you prefer a completely smooth soup, feel free to puree all of it, but keep a few reserved bacon pieces for topping.

7-Seventh Step: Finish and simmer Return the pureed soup to the pot and stir in 2/3 cup sour cream and the reserved bacon pieces. Bring back to a gentle simmer and cook for 15 minutes so flavors blend and the starches thicken slightly. Taste and adjust salt and ancho chili powder if needed. Keep the simmer gentle to avoid breaking the dairy.

8-Final Step: Serve and garnish Ladle the soup into bowls and top with shredded cheddar cheese, extra sour cream, and chives, and sprinkle reserved bacon on top for crunch. This recipe yields about 3.5 quarts and serves 8, perfect for family dinners or having leftovers for the week. Leftovers reheat beautifully on the stovetop over low heat.