1-Alright, let’s get cooking! This potato soup comes together in about 30 minutes, making it ideal for busy folks like working professionals or college students. Start by cutting the bacon into small pieces and cooking it until crisp in a large pot don’t toss that bacon fat, as it’s key for flavor.

2-Next, add 3 tablespoons of butter and the chopped medium yellow onion (about 1.5 cups or 200g) to the pot, cooking until the onion is tender. Toss in the 3 large minced garlic cloves and cook for just a minute or so to bring out that garlicky goodness. Stir in ⅓ cup (42g) of all-purpose flour to thicken things up, then mix in the 2 ½ lbs (about 1.15kg or 6 large) gold potatoes that you’ve peeled and diced into uniform pieces no larger than three-quarters of an inch for even cooking.

3-Pour in 4 cups (945ml) chicken broth, 2 cups (475ml) milk, ⅔ cup (155ml) heavy cream, 1 ½ teaspoons salt, 1 teaspoon ground pepper, and ¼ to ½ teaspoon ancho chili powder. Bring it all to a boil and let it simmer until the potatoes are tender, about 10 minutes. Remove half of the soup, puree it until smooth, and stir it back into the pot. Finally, mix in ⅔ cup (160g) sour cream and the reserved bacon pieces, then let it simmer for another 15 minutes. Top with extras like more sour cream, bacon, shredded cheddar cheese, or chives if you’re feeling fancy!