Cook the bacon

• Heat a frying pan and cook the bacon until crisp.
• Set the bacon aside on a plate, keeping some of the rendered fat in the pan.

Soften the aromatics

• Add the butter to the pan with the bacon fat.
• Add the onion and cook until soft and translucent.
• Stir in the garlic and cook until fragrant.

Make the roux

• Sprinkle the flour over the onions and stir constantly.
• Cook until the flour turns lightly golden.

Simmer the potatoes

• Pour in the chicken broth and stir well to combine.
• Add the potatoes and season with salt and pepper.
• Bring to a boil, then lower the heat and simmer until the potatoes are fork tender.

Mash and enrich

• Mash some of the potatoes with a potato masher to thicken the soup, leaving some chunks.
• Stir in the heavy cream, cheddar cheese and sour cream until melted and smooth.

Serve

• Ladle the soup into bowls.
• Top with the crispy bacon and sliced green onions.