Boil the potatoes

• Peel the potatoes and cut them into bite-sized pieces.
• Place them in a pot, cover with water and season with salt.
• Cook until fork tender, then drain and season with salt and pepper.

Prepare the bacon, onion and garlic

• Dice the bacon and finely chop the onion.
• Mince the garlic.

Cook the bacon

• Cook the bacon in a Dutch oven until crispy.
• Remove the bacon and set it aside, keeping about a tablespoon of the bacon grease in the pot.

Sauté the onion and garlic

• Add the butter and onions to the pot and cook until soft and tender.
• Stir in the garlic and cook until fragrant.

Thicken the soup base

• Whisk in the flour.
• Slowly pour in the chicken broth and milk while whisking constantly.
• Bring to a soft boil and simmer until thickened.

Combine and finish the soup

• Add the potatoes, salt and pepper.
• Stir in the sour cream, cheddar cheese and half the bacon.
• Stir and bring to a boil.

Serve

• Ladle the soup into bowls.
• Garnish with the remaining bacon, more cheddar cheese and green onions.