1-First Step: Begin by placing the 6 strips of uncooked bacon, cut into small pieces, in a large Dutch oven or soup pot over medium heat. Cook them until they’re crisp and browned, which takes about 5-7 minutes, stirring occasionally to avoid burning. Once done, remove the bacon with a slotted spoon and set it aside on a paper towel, leaving the flavorful fat in the pot for the next steps.

2-Second Step: Add 3 tablespoons of butter to the pot with the bacon fat, then toss in the chopped medium yellow onion (about 1.5 cup/200g). Cook the onions over medium heat until they’re tender and translucent, roughly 3-5 minutes, stirring now and then to prevent sticking. This builds a solid flavor base for your soup.

3-Third Step: Stir in the 3 large garlic cloves, minced, and cook for about 30 seconds until fragrant don’t let it brown, or it’ll turn bitter. Next, sprinkle in the ⅓ cup all-purpose flour (42g) and stir everything together until it forms a smooth paste, cooking for another minute to eliminate any raw flour taste.

4-Fourth Step: Pour in the 2 ½ lbs gold potatoes, peeled and diced into 1-inch pieces, along with 4 cups chicken broth (945ml), 2 cups milk (475ml), ⅔ cup heavy cream (155ml), 1 ½ teaspoons salt, 1 teaspoon ground pepper, and ¼ to ½ teaspoon ancho chili powder. Give it all a good stir to combine, then bring the mixture to a boil over medium-high heat. Once boiling, reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 10 minutes.

5-Fifth Step: Carefully remove about half of the soup from the pot using a ladle or heat-safe container. Puree this portion until it’s smooth, either with an immersion blender directly in a bowl or by transferring it to a regular blender in batches be cautious of hot liquids to avoid splatters. This step creates that creamy texture without overdoing it.

6-Sixth Step: Return the pureed soup to the pot and stir in the ⅔ cup sour cream (160g) along with the reserved bacon pieces. Let everything simmer together for about 15 minutes to meld the flavors, stirring occasionally. Taste and adjust seasoning if needed, like adding more salt or ancho chili powder for extra kick.

7-Final Step: Serve the soup hot in bowls, topped with shredded cheddar cheese, chives, additional sour cream, and bacon as desired. For a fun twist, pair it with a slice of fresh bread or, if you’re in the mood for more comfort, check out our homemade banana bread recipe for a sweet side. This totals about 30 minutes of prep and cooking, yielding around 3.5 quarts for 8 servings, making it ideal for family meals or leftovers.