1-Start by cooking the bacon in a large pot over medium heat until it’s crisp and browned; this adds a smoky base that makes the soup irresistible. Once done, remove the bacon and set it aside, but keep the fat in the pot for extra flavor.

2-Next, add the butter and chopped onion, stirring until the onions turn tender and aromatic. Toss in the minced garlic and cook for a minute until it’s fragrant, building that savory foundation. Sprinkle in the flour and stir until smooth, which helps thicken the soup nicely.

3-Now, add the diced gold potatoes, chicken broth, milk, heavy cream, salt, pepper, and ancho chili powder. Stir everything well and bring it to a boil, then let it cook until the potatoes are tender. For a creamy finish, remove about half of the soup, puree it, and return it to the pot. Finally, mix in the sour cream and reserved bacon, let it simmer for 15 minutes, and serve with your favorite toppings like shredded cheddar cheese or chives.