1-Cook bacon pieces in a large pot over medium heat until crisp and browned. Remove bacon and set aside, leaving fat in the pot. (Smells amazing already!)

2-Add butter and chopped onion to the pot and cook over medium heat until onions are tender, about 3-5 minutes.

3-Add minced garlic and cook until fragrant, about 30 seconds. Don’t let it burn, or you’ll be sorry.

4-Sprinkle flour over the ingredients in the pot, stirring until smooth. This makes the creamy magic happen.

5-Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder, stirring well.

6-Bring mixture to a boil and cook until potatoes are fork-tender, about 10 minutes.

7-Reduce heat to simmer. Remove about half of the soup to a blender or use an immersion blender and puree until smooth, then return pureed soup to the pot. (Chunky bits + smooth = perfection.)

8-Stir in sour cream and reserved bacon pieces.

9-Simmer for 15 minutes before serving.

10-Top with additional sour cream, bacon, cheddar cheese, or chives if desired. Dig in!