Step 1
Cook the bacon until it is crispy and browned in a large Dutch oven or soup pot set over medium heat. Cook the bacon until it is completely crisp.
Step 2
Take off the chunks of bacon and put them aside; however, keep the fat in the saucepan. Cook the onions over medium heat with the butter and the chopped onion until the onions are soft (3-5 minutes).
Step 3
Cook the garlic until its aroma is released (about 30 seconds).
Sprinkle the flour over the mixture that is already in the saucepan, then stir it until it is smooth (use a whisk if needed).
Step 4
In a large saucepan, combine chopped potatoes, chicken broth, milk, heavy cream, salt, pepper, ancho chili powder, and any other seasonings you want. Stir thoroughly.
Step 5
Bring to a boil and continue cooking until a fork easily pierces the potatoes (approximately 15 minutes) (about 10 minutes).
Step 6
Turn the heat down to a simmer and transfer roughly half of the soup to a blender (be cautious, it will be hot!). Puree the soup until it is completely smooth. Half of the soup is approximately 5 cups, but you can get away with simply eyeballing the quantity.
Step 7
Place the pureed soup back into the saucepan, then add the sour cream and the bacon bits that you kept, and give it a good stir.
Step 8
Let the soup cook for 15 minutes before you serve it. Add more sour cream, bacon, cheddar cheese, or chives as a topping, if desired. Enjoy!
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