Crisp the bacon

• Cook the chopped bacon in a stockpot over medium heat until golden and crispy.
• Remove the bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.

Soften the vegetables

• Add the diced onion to the bacon fat and cook until translucent.
• Stir in the minced garlic and cook until fragrant.

Make the roux

• Sprinkle the flour over the onions and stir constantly to coat.
• Cook until the flour is lightly golden and no dry flour remains.

Simmer the potatoes

• Gradually whisk in the chicken broth, then add the diced potatoes, chicken bouillon and black pepper.
• Bring to a boil, then lower the heat and simmer until the potatoes are fork tender.

Add the dairy and cheese

• Lower the heat and stir in the milk and heavy whipping cream.
• Add the shredded cheddar and stir until fully melted and the soup is creamy.

Serve

• Ladle the soup into bowls.
• Top with the crispy bacon, sliced green onions and a dollop of sour cream.