4 large russet potatoes, peeled and diced

6 slices bacon, cooked and crumbled

3 tbsp butter

1 small onion, finely diced

2 cloves garlic, minced

3 tbsp all-purpose flour

4 cups chicken broth

1 1/2 cups whole milk

1 cup heavy cream

1 1/2 cups shredded sharp cheddar cheese

1/2 cup sour cream

Salt and black pepper, to taste

Optional garnish: extra cheese, chives, green onions, bacon bits

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In a large pot, melt butter over medium heat. Add onion and cook until soft, about 4–5 minutes. Stir in garlic and cook 30 seconds.

Sprinkle in flour and whisk constantly for 1 minute to form a roux.

Gradually whisk in chicken broth, then add potatoes. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are fork-tender.

Use an immersion blender to partially blend the soup, leaving some chunks for texture.

Stir in milk, heavy cream, cheddar cheese, sour cream, and most of the bacon. Simmer gently until smooth and creamy.

Season with salt and pepper. Serve hot with your favorite toppings.

Texture control: Blend fully for a smooth soup or mash lightly for a chunkier, rustic texture.
Extra richness: Use half-and-half instead of milk for an even creamier result.
Thicker soup: Simmer uncovered for a few extra minutes to reduce.
Make ahead: Flavors deepen overnight—reheat gently on the stovetop.