In a Dutch oven, cook the bacon over medium heat until crispy. Remove bacon from pan, and set aside on a paper towel-lined plate to drain.

To the same Dutch oven, add the onion to the reserved bacon drippings. Cook until onion is translucent, about 5 minutes.

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

Add potatoes and chicken bouillon cube. Toss potatoes to coat. Sauté for 3-4 minutes.

Add enough chicken stock to just cover the potatoes.

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

In a separate skillet, melt the butter over medium heat. Once melted, whisk in the flour. Cook, whisking constantly until lightly browned, about 1-2 minutes.

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

Add the sour cream mixture to the potato mixture, and stir to combine. Place half of the soup into a separate large bowl. Using an immersion blender, puree about half the soup, and then return to the Dutch oven. (You can also use a regular blender, just be careful when blending hot liquids!)

Stir in salt, pepper, chili powder (if using), and half of the cooked and crumbled bacon.

Garnish with remaining crumbled bacon, shredded cheese, and chopped cilantro.