Bacon Potato Cheese Soup

• 6 strips of bacon • 3 tablespoons butter • 1 medium yellow onion, chopped • 3 garlic cloves, minced • 1/3 cup flour • 2 1/2 pounds gold potatoes, peeled and diced • 4 cups chicken broth • 2 cups milk • 2/3 cup heavy cream • 1 1/2 teaspoons salt • 1 teaspoon pepper • 1/2 teaspoon chili powder • shredded cheese/chives for topping

1. Cook bacon in pan until crispy. 2. Set aside bacon and leave fat in pan. 3. Add onion and butter to pan and cook over medium-high heat for 3-5 minutes until onions are tender. 4. Add garlic and cook for about 30 seconds until fragrant. 5. Sprinkle flour over pot and mix until smooth. 6. Add diced potatoes, chicken broth, milk, heavy cream, salt, pepper, and chili powder to the pot. Stir well. 7. Bring to a boil and cook for 10 minutes until potatoes are tender when pierced with a fork. 8. Reduce heat to simmer and remove half of the soup from the pot to puree in the blender. Once smooth, add back into pot with other soup. 9. Add set aside bacon pieces and sour cream. Stir well. 10. Let simmer for 15 minutes. 11. Top with cheese/chives.