1-First Step: Prep Your Ingredients Begin by chopping your ingredients to set yourself up for success just like I do when I’m in a hurry and want a quick meal. Cut the 6 strips of uncooked bacon into small pieces and set them aside. Chop the 1 medium yellow onion into about 1.5 cups worth, and mince the 3 large garlic cloves. This mise en place helps everything cook evenly, and for dietary tweaks, you can use veggie bacon if you’re going meat-free.

2-Second Step: Cook the Bacon Heat a large pot over medium heat and add the 6 strips of uncooked bacon, cut into small pieces. Cook until it’s crisp and browned, which takes about 5-7 minutes, then remove it with a slotted spoon and set it aside, leaving the fat in the pot. This step builds that smoky base, and if you’re watching sodium, swap in low-sodium options to keep it heart-friendly. Stir occasionally to avoid any sticking.

3-Third Step: Sauté the Veggies Add 3 tablespoons of butter to the pot with the bacon fat, then toss in the chopped medium yellow onion (about 1.5 cups). Cook until the onions are tender, roughly 3-5 minutes, stirring as they soften. Next, add the 3 large minced garlic cloves and cook for about 30 seconds until fragrant. This layer adds depth, and for a twist, you could incorporate herbs if you’re aiming for a more herbal flavor profile.

4-Fourth Step: Make the Roux Sprinkle in ⅓ cup of all-purpose flour and stir until it’s smooth and combined, cooking for another minute to remove any raw taste. If you’re making it gluten-free, use a gluten-free flour here to maintain that creamy texture. This roux will thicken the soup nicely, so keep stirring to prevent lumps it’s like creating the soup’s cozy blanket.

5-Fifth Step: Add the Main Ingredients Stir in the 2 ½ pounds of peeled and diced gold potatoes (pieces no larger than 1 inch), 4 cups of chicken broth, 2 cups of milk, ⅔ cup of heavy cream, 1 ½ teaspoons of salt, 1 teaspoon of ground pepper, and ¼ to ½ teaspoon of ancho chili powder. For a lighter version, swap the milk for a low-fat alternative. Bring the mixture to a boil over medium-high heat, then reduce to a simmer once it bubbles usually around 10 minutes until the potatoes are tender.

6-Sixth Step: Puree and Combine Once the potatoes are soft, remove about half of the soup and puree it until smooth using an immersion blender or a regular blender. For texture preferences, this step ensures a creamy base while keeping some chunks, and it’s easy to adapt for smoother soups if needed. Return the pureed soup to the pot and add the ⅔ cup of sour cream along with the reserved bacon pieces, then stir everything together.

7-Final Step: Simmer and Serve Let the soup simmer for about 15 minutes to meld the flavors, then taste and adjust seasoning as needed. Top with shredded cheddar cheese, chives, additional sour cream, or bacon for that loaded feel. Serve it hot for the best experience, and if you’re prepping ahead, this is a great one for meal planning. Total time clocks in at around 30 minutes, making it a quick win for any occasion for more ideas on pairings, check out our banana bundt cake as a sweet follow-up.