1. Preparing the Bacon and Onion

Start by cutting the bacon into small pieces using kitchen shears. Place the bacon in a soup pot and cook over medium-high heat until crispy, about 10 minutes. Once cooked, transfer the bacon to a paper towel-lined plate, leaving about two tablespoons of the bacon fat in the pot. This fat will add flavor to the soup base.

While the bacon is cooking, chop the onion finely and dice the potatoes. You can peel the potatoes or leave them unpeeled for added texture.

2. Cooking the Soup Base

Add the chopped onion to the pot with the reserved bacon fat and sauté for about 5 minutes until the onions are soft and translucent. Sprinkle in the flour and stir continuously for about a minute to eliminate the raw flour taste.

Slowly whisk in the milk, ensuring the flour is fully dissolved without lumps forming. This step will create a creamy base for your soup.

3. Adding the Potatoes and Finishing Touches

Pour in the chicken broth, add the minced garlic, and toss in the diced potatoes. Increase the heat to high and bring the soup to a near boil. Scrape the bottom of the pot with a wooden spoon to release any browned bits – this adds extra flavor!

Once the soup is almost boiling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for about 20 minutes. The potatoes should be tender and easy to mash by this point. Use a potato masher to break them down for a thicker consistency or leave them chunky if you prefer.

Stir in the sour cream, most of the grated cheddar cheese, and half of the crispy bacon. Save some cheese and bacon for garnishing later. Season the soup with salt and pepper to taste.