Step 1: Cook the Potatoes

• In a large pot, add the 4 large potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are fork-tender, about 10-12 minutes. Drain and set aside.

Step 2: Sauté the Onions and Garlic

• In the same large pot, melt ½ cup of unsalted butter over medium heat. Add the chopped onion and 2 cloves of minced garlic. Sauté for about 4-5 minutes, or until the onion becomes soft and translucent.

Step 3: Make the Roux

• Sprinkle ⅓ cup of all-purpose flour over the butter, onions, and garlic mixture. Stir constantly for about 1-2 minutes to cook off the raw flour taste. This creates a roux, which will thicken your soup.

Step 4: Add the Broth and Milk

• Gradually whisk in the 4 cups of chicken broth, making sure there are no lumps from the roux. Bring the mixture to a simmer.
• Once the broth is simmering, slowly add the 2 cups of whole milk (or heavy cream), stirring to combine. Continue to cook the soup over medium heat until it thickens, about 5-7 minutes.

Step 5: Add the Potatoes and Cheese

• Return the cooked, cubed potatoes to the pot. Gently mash some of the potatoes with a fork or potato masher to create a slightly chunky texture.
• Stir in 1 ½ cups of shredded cheddar cheese, mixing until the cheese has fully melted and is incorporated into the soup.

Step 6: Stir in Sour Cream and Bacon

• Reduce the heat to low and add the 1 cup of sour cream and ½ cup of crumbled bacon. Stir well to combine. Season the soup with salt and black pepper to taste. Let the soup simmer for another 5 minutes to allow all the flavors to meld together.

Step 7: Serve

• Ladle the soup into bowls and top with extra shredded cheddar cheese, crumbled bacon, and chopped green onions. Add an extra dollop of sour cream if desired for an even creamier finish.