1-First Step: Begin by preparing your ingredients to make everything go faster chop the bacon into small pieces, dice the onion and garlic, and peel and cut the potatoes into 1-inch pieces. This mise en place helps you stay organized and adapt for dietary needs, like using veggie broth if you’re going plant-based. Measure out the flour, salt, pepper, and ancho chili powder so they’re ready to go, setting the stage for a seamless cooking process that takes about 10 minutes.

2-Second Step: In a large pot over medium heat, cook the 6 strips of uncooked bacon until they’re crisp, which should take around 5-7 minutes, then remove and set aside for toppings. Add the 3 tablespoons of butter to the pot with the bacon drippings, and once it’s melted, stir in the chopped onion and minced garlic. Sauté for about 5 minutes until they’re soft and fragrant, adjusting heat if needed to prevent burning, and this step works well with modifications like using olive oil for a lighter option.

3-Third Step: Sprinkle in the 1/3 cup of all-purpose flour and stir it into the mixture to create a roux, cooking for 1-2 minutes to remove the raw taste while keeping an eye on the heat to avoid lumps. Slowly pour in the 4 cups of chicken broth, stirring constantly to combine everything smoothly, then add the diced potatoes, 1 1/2 teaspoons of salt, 1 teaspoon of ground pepper, and 1/4 to 1/2 teaspoon of ancho chili powder. Bring to a boil, then reduce to a simmer for 15-20 minutes until the potatoes are tender, making it easy to adapt by adding more veggies for extra nutrition.

4-Fourth Step: Once the potatoes are soft, pour in the 2 cups of milk and 2/3 cup of heavy cream, stirring gently to incorporate without curdling, especially if you’re using a non-dairy substitute. Let the soup simmer for another 5 minutes to thicken, then stir in the 2/3 cup of sour cream for that final creamy touch. At this point, you can use an immersion blender to puree the soup to your desired consistency, whether smooth or chunky, and remember to taste and adjust seasonings based on your preferences or dietary restrictions.

5-Fifth Step: Remove the pot from heat and let the soup cool slightly before serving, which helps with safety and prevents splatters. Ladle it into bowls and top with the reserved bacon, shredded cheddar cheese, chives, or extra sour cream for a personalized flair. This final step allows for meal prep, asyou can store leftovers right away, and it’s a great way to enjoy a classic creamy potatosoup that reheats beautifully for lunches throughout the week.