1-First off, gather your ingredients to make things smooth sailing. Start by cooking those 6 strips of bacon in a large pot over medium heat until they’re crisp and golden, which takes about 5 7 minutes. Once done, scoop them out and set aside, but keep that flavorful fat in the pot for the next steps.

2-Next, toss in 3 tablespoons of butter and the chopped onion, cooking them until the onion softens up in 3 5 minutes. Add the minced garlic and let it cook for just 30 seconds so it doesn’t burn. Now, sprinkle in the ⅓ cup of flour and stir it all together until it’s smooth, which helps thicken the soup nicely.

3-Building and Simmering the Soup With your base ready, add the diced potatoes, 4 cups of chicken broth, 2 cups of milk, ⅔ cup heavy cream, 1 ½ teaspoons salt, 1 teaspoon pepper, and ¼ to ½ teaspoon ancho chili powder. Give it a good stir and bring everything to a boil. Let it cook until the potatoes are tender, about 10 minutes keep an eye on it to avoid scorching the milk.

4-Once the potatoes are soft, reduce the heat to a simmer. Take about half the soup and blend it until smooth, either in a blender or with an immersion blender. Pour it back into the pot for that creamy texture with some chunks left in. Stir in the ⅔ cup sour cream and the reserved bacon pieces, then simmer for another 15 minutes to meld the flavors.

5-Finishing Touches Finally, serve it up with your favorite toppings like shredded cheddar cheese or chives. This step-by-step process, including tips like cutting potatoes uniformly to ¾ inch, ensures even cooking and the best results. For a fun twist, if you’re into sweet treats, check out our easy peach cobbler recipe for dessert afterward.