1-First, cook the 6 strips of uncooked bacon, cut into small pieces, in a large pot over medium heat until crisp, then remove the bacon and leave the fat in the pot. Next, add 3 tablespoons of butter and the chopped medium yellow onion (about 1.5 cups or 200g), cooking until the onion is tender. Then, stir in the 3 large garlic cloves, minced, and cook until fragrant, which takes just a minute or two.

2-Sprinkle 1/3 cup (42g) of all-purpose flour over the mixture and stir until smooth. Add the 2 ½ lbs (about 1.15kg or 6 large) gold potatoes, peeled and diced, along with 4 cups (945ml) of chicken broth, 2 cups (475ml) of milk, 2/3 cup (155ml) of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder. Bring everything to a boil and cook until the potatoes are tender, about 10 minutes.

3-Reduce the heat to simmer, then remove about half of the soup, puree it until smooth, and return it to the pot for that perfect creamy texture. Stir in the 2/3 cup (160g) of sour cream and the reserved bacon pieces, then let it simmer for another 15 minutes. For optional toppings, add shredded cheddar cheese, chives, extra sour cream, or more bacon to finish it off.