In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
2. Sauté the Onion and Garlic
Add the diced onion to the pot and sauté in the bacon grease for about 3-4 minutes, until soft and translucent.
Add the minced garlic and cook for another 1 minute until fragrant.
3. Make the Soup Base
Stir in the flour and cook for 1-2 minutes to create a roux. This will help thicken the soup.
Gradually whisk in the chicken broth and bring the mixture to a simmer.
4. Cook the Potatoes
Add the diced potatoes to the pot and season with salt and pepper.
Let the soup simmer for about 15-20 minutes, or until the potatoes are tender.
5. Blend the Soup (Optional)
For a creamier soup, you can use an immersion blender to puree some of the potatoes while leaving some chunks. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a blender, puree it, and then return it to the pot.
6. Add the Milk and Cheese
Stir in the milk and shredded cheddar cheese, allowing the cheese to melt into the soup.
Add the sour cream and stir until everything is well combined and the soup is creamy.
7. Serve
Ladle the soup into bowls and top with crispy bacon, extra shredded cheddar cheese, green onions, and a dollop of sour cream.
