1-First off, cook the bacon pieces in a large pot over medium heat until they’re crispy. Once done, set them aside but keep that flavorful fat in the pot for the next steps. This builds a strong base for the soup’s taste. Then, add butter and the chopped onion, cooking until the onion softens, which takes 3-5 minutes, before tossing in the minced garlic for about 30 seconds.

2-Cooking the Base: Next, sprinkle the flour over the mixture and stir it until everything looks smooth, helping thicken the soup nicely. Now, add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder; give it a good stir to mix well. Bring this to a boil and let it cook for about 10 minutes until the potatoes are tender.

3-Step 1: Bring the mixture to a boil over medium heat.

4-Step 2: Reduce to a simmer once boiling and cook for 10 minutes.

5-Step 3: Check the potatoes for tenderness with a fork.

6-Blending and Finishing Touches: After the potatoes are soft, remove about half of the soup to puree it until smooth, then stir that back into the pot for a creamy texture with some chunks left in. Add the sour cream and reserved bacon, stir everything together, and let it simmer for another 15 minutes. Finally, serve it warm with those optional toppings like cheddar cheese or chives for a personal touch. Don’t forget, the ancho chili powder adds a subtle depth, so taste as you go. For similar ideas, check out our Loaded Baked Potato Chicken Casserole recipe for more potato-based inspiration.