Step 1

In a Dutch oven, cook the bacon over medium heat until done. Remove bacon from pan, and set aside.

Step 2

Cook chopped onion in reserved bacon drippings until onion is translucent, about 5 minutes.

Step 3

Add in garlic and continue cooking for 1 to 2 minutes.

Step 4

Add cubed potatoes, chicken bouillon cube, and toss potatoes to coat. Saute for 3 to 4 minutes.

Step 5

Add chicken stock to just cover the potatoes.

Step 6

Cover and simmer until potatoes are tender, about 20 minutes.

Step 7

In a separate pan, melt butter over medium heat. Whisk in flour.

Step 8

Cook, stirring constantly, for 1 to 2 minutes.

Step 9

Add in the sour cream and 1 tablespoon chopped cilantro and stir until heated through.

Step 10

Stir the cream mixture into the potato mixture. Using an immersion blender, puree about 1/2 the soup, and return to the pan. (Can also use a blender, just be careful!)

Step 11

Add in salt, pepper, and chili powder if using, as well as half the crumbled bacon. Adjust seasonings to taste.

Step 12

Garnish with remaining crumbled bacon, cheese, and cilantro.