Step 1

Cook the Bacon: Cut the bacon into strips (using kitchen shears makes this easier) and add it to a soup pot. Fry the bacon over medium-high heat until it’s crispy, about 10 minutes.

Step 2

Prepare the Vegetables: While the bacon cooks, chop the onion and dice the potatoes. You can choose to peel the potatoes or leave the skins on for added texture.

Step 3

Sauté the Onion: Once the bacon is crispy, remove it from the pot and place it on a paper towel-lined plate. Leave about two tablespoons of bacon fat in the pot (discard or save the rest for another use). Add the chopped onion to the pot and sauté for about 5 minutes until softened.

Step 4

Make the Roux: Stir in the flour and cook for about a minute to eliminate the raw flour taste.

Step 5

Add Milk: Gradually whisk in the whole milk until the flour is fully dissolved.

Step 6

Combine Ingredients: Add the chicken broth, minced garlic, and diced potatoes to the pot. Increase the heat to high and scrape up any browned bits from the bottom. Once the soup is nearly boiling, reduce the heat and cover the pot slightly, allowing it to simmer gently for about 20 minutes.

Step 7

Prep Toppings: While the soup simmers, prepare the cheddar cheese, scallions, and sour cream for topping.

Step 8

Finish the Soup: After 20 minutes, the potatoes should be very tender. If you prefer a chunkier texture, you can mash some of the potatoes in the pot with a potato masher, or leave them whole if you like.

Step 9

Add Creaminess: Stir in the sour cream, along with most of the cheddar and bacon (save some for garnishing). Season the soup with salt and pepper to taste.

Step 10

Serve: Ladle the soup into bowls and top with the reserved scallions, cheddar cheese, and bacon. Enjoy!