Cook bacon pieces in a Dutch oven or large pot over medium heat until it's golden brown and crispy. Remove from the pot and drain it over paper towels leaving the bacon grease in the pot. Set aside.

Add the chopped onion and cook for 3-5 minutes.

Add the chopped garlic and cook for another minute.

Sprinkle in the flour and stir until you can no longer see it and the onion has a texture similar to oatmeal.

Add the diced potatoes, chicken stock, milk, heavy cream, chili powder, and season with salt and pepper.

Cover and simmer over medium-low heat for about 15-20 minutes or until the potatoes are tender.

Once the potatoes are cooked you can blend the soup with a handheld blender or regular blender until you reach your desired thickness. You can also use a potato masher to mash the potatoes.

Stir in the sour cream. If you don't want to add it directly to the soup, you can serve it on the side.

Check for seasoning and add some of the bacon back into the soup leaving some for serving.

Serve soup with cheddar cheese, leftover bacon, and green onions or chives.