Instructions
Place bacon pieces in a large Dutch Roaster or haze pot over medium heat and cook until bacon is crisp and browned.
Remove bacon pieces and set away, leaving the fat in the pot.
Add adulation and diced onion and cook over medium heat until onions are tender( 3- 5 twinkles).
Add garlic and cook until ambrosial( about 30 seconds).
Sprinkle the flour over the constituents in the pot and stir until smooth( use whisk if demanded).
Add minced potatoes to the pot along with funk broth, milk, heavy cream, swab, pepper, and ancho chili greasepaint. Stir well.
Bring to a pustule and cook until potatoes are tender when pierced with a chopstick( about 10 twinkles).
Reduce heat to poach and remove roughly partial *** of the haze to a blender( be careful, it’ll be hot!) and puree until smooth( half is about 5 mugs of haze, but just eyeballing the quantum will be fine. Alternately you can use an absorption blender.).
Return the pureed haze to the pot and add sour cream and reserved bacon pieces, stir well.
Allow haze to poach for 15 twinkles before serving.
Top with fresh sour cream, bacon, cheddar rubbish, or chives.