Prep the ingredients

• Dice the onion.
• Peel and dice the potatoes.
• Mince the garlic.
• Dice the bacon.

Cook the bacon

• Cook the bacon in a large pot or Dutch oven over medium-high heat until fully cooked and crispy.
• Remove the bacon and set aside, leaving some bacon grease in the pot.
• Drain the excess grease.

Sauté the aromatics

• Add the onion and garlic to the pot.
• Sauté until the onion is translucent.

Make the roux

• Sprinkle in the flour and stir well to create a roux.

Add the liquids

• Slowly pour in the chicken broth, stirring continuously to prevent lumps from forming.
• Stir in the milk and heavy cream until well combined.

Season the soup

• Add the onion powder, garlic powder, black pepper, paprika and chicken bouillon.
• Mix until incorporated.

Simmer the potatoes

• Add the diced potatoes and bring the soup to a gentle boil.
• Reduce the heat to medium-low and simmer, stirring occasionally, until the potatoes are fork-tender.

Mash and add the cheese

• Use a potato masher to lightly mash some of the potatoes, leaving plenty of larger chunks for a hearty texture.
• Stir in the shredded cheese and about three-quarters of the cooked bacon until the cheese is melted and everything is well combined.

Serve

• Ladle the soup into bowls.
• Top with sour cream, shredded cheese, sliced green onions and the remaining bacon.
• Serve warm.