1-First Step: Prepare Your Ingredients Begin by chopping your bacon into small pieces and setting them aside. Peel and dice the potatoes into uniform pieces no larger than 1 inch to ensure even cooking. Chop the onion and mince the garlic so everything’s ready to go this mise en place keeps things organized and cuts down on stress.

2-Second Step: Cook the Bacon Heat a large pot over medium heat and add the 6 strips of uncooked bacon. Cook until crisp, which takes about 5-7 minutes, then remove the pieces and set them aside, leaving the fat in the pot. This step builds flavor and gives you that bacon grease to sauté with, but for a healthier twist, you could use turkey bacon here.

3-Third Step: Sauté the Veggies Add 3 tablespoons of butter to the pot with the bacon fat, then stir in the chopped onion. Cook until the onions are tender, about 3-5 minutes, stirring occasionally. Next, add the minced garlic and cook for another 30 seconds until it’s fragrant this aromatic base is what makes the soup so inviting for all tastes.

4-Fourth Step: Make the Roux Sprinkle in ⅓ cup of all-purpose flour and stir constantly for about 1 minute until it forms a smooth mixture. This creates the thickening agent for your soup, but if you’re going gluten-free, swap it for a cornstarch slurry to keep things creamy.

5-Fifth Step: Add Liquids and Seasonings Pour in 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder. Stir well to combine, then add the diced potatoes. For dietary adaptations, use vegetable broth if you’re making it vegan.

6-Sixth Step: Boil and Simmer Bring the mixture to a boil over medium-high heat, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes. Keep an eye on it to avoid scorching, especially with the milk in there stir regularly for the best results.

7-Seventh Step: Puree for Creaminess Remove about half of the soup and puree it using a blender or immersion blender until smooth. This step gives you that creamy texture without losing all the chunks, and it’s a great way to adapt for preferences, like making it smoother for kids.

8-Eighth Step: Finish and Serve Return the pureed soup to the pot, then stir in ⅔ cup of sour cream and the reserved bacon pieces. Let it simmer for 15 minutes to blend the flavors. Serve hot, topped with shredded cheddar cheese, additional sour cream, crumbled bacon, and chives as desired. (Pair it with something light like the ideas in our salmon and summer veggies recipe for a balanced meal.)