Ingredients:

•  6 strips (uncooked) bacon cut into small pieces
• 3 Tablespoons butter unsalted (salted will work)
•  1 medium yellow onion chopped (about 1.5 cup)
• 3 large garlic cloves minced
•  ⅓ cup all-purpose flour 
• 2 ½ lbs gold potatoes peeled and diced into pieces no larger than 1” (this was about 6 Large potatoes for me)
• 4 cups chicken broth 
• 2 cups milk 
•  ⅔ cup heavy cream 
•  1 ½ teaspoon salt
•  1 teaspoon ground pepper
•  ¼ - ½ teaspoon ancho chili powder
•  ⅔ cup sour cream 
• Shredded cheddar cheese, chives, and additional sour cream and bacon for topping optional

Directions:

• Place bacon pieces in a large Dutch Oven or soup pot over medium heat and cook until bacon is crisp and browned.
• Remove bacon pieces and set aside, leaving the fat in the pot.
• Add butter and chopped onion and cook over medium heat until onions are tender (3-5 minutes).
• Add garlic and cook until fragrant (about 30 seconds).
• Sprinkle the flour over the ingredients in the pot and stir until smooth (use whisk if needed).
• Add diced potatoes to the pot along with chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir well.
• Bring to a boil and cook until potatoes are tender when pierced with a fork (about 10 minutes).
• Reduce heat to simmer and remove approximately half of the soup to a blender (be careful, it will be hot!) and puree until smooth (half is about 5 cups of soup, but just eyeballing the amount will be fine. Alternatively you can use an immersion blender.).
• Return the pureed soup to the pot and add sour cream and reserved bacon pieces, stir well.
• Allow soup to simmer for 15 minutes before serving.
• Top with additional sour cream, bacon, cheddar cheese, or chives. Enjoy!