1-First off, get your ingredients lined up for success that’s your mise en place. Peel and dice 2 ½ lbs of gold potatoes into pieces no larger than 1 inch so they cook evenly, chop that medium yellow onion (about 1.5 cups worth), and mince 3 large garlic cloves. Grab 4 cups of chicken broth and 2 cups of milk, and if you’re making it dairy-free, swap in unsweetened plant milk. Heat up a large pot over medium heat to kick things off.

2-Next, toss in 6 strips of uncooked bacon cut into small pieces and cook until they’re crisp and browned don’t forget to set them aside and keep that flavorful fat in the pot. Add 3 tablespoons of butter and the chopped onion, cooking until the onions are tender, which takes about 3 to 5 minutes. This step builds that savory base that makes potato soup so irresistible.

3-Stir in the minced garlic and let it cook for about 30 seconds until it’s fragrant don’t let it burn! Sprinkle in ⅓ cup of all-purpose flour and stir everything until it’s smooth, creating a nice thickener for your soup. Now, add the diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder (start with ¼ teaspoon for a gentle kick).

4-Bringing It All Together Bring the mix to a boil, then let it simmer until the potatoes are tender, about 10 minutes. For that creamy texture, scoop out about half the soup, puree it in a blender, and stir it back in. Fold in the reserved sour cream and bacon pieces, then simmer for another 15 minutes. Finally, top each bowl with shredded cheddar cheese, chives, or extra sour cream as you like it’s your soup, after all!