Prepare the potatoes

• Chop the potatoes and place them in a bowl.
• Cover them with water so they don't scorch.

Cook the bacon

• Set a pot over medium-high heat and cook the chopped bacon until crispy.
• Remove the bacon to paper towels and set aside.
• Soak up most of the grease with a paper towel, leaving about 2 tablespoons in the pot.

Sauté onion and garlic

• Add the diced onion to the pot and sauté until softened.
• Add the minced garlic and sauté until fragrant.

Make the roux and add liquids

• Melt the butter in the pot.
• Whisk in the flour.
• Whisk in the milk, heavy whipping cream and chicken broth, then season with salt, black pepper and chicken bouillon.

Simmer the potatoes

• Strain and add the chopped potatoes to the pot.
• Simmer until the potatoes are fork tender.

Add cheese and bacon

• Reduce the heat and slowly stir in the shredded sharp cheddar and most of the cooked bacon, keeping some bacon for topping.

Smash and serve

• Lightly smash the potatoes, leaving some chunks.
• Serve topped with extra shredded cheese, a sprinkle of bacon and a dollop of sour cream.