I start by boiling the diced potatoes in salted water until they’re fork-tender. Once done, drain them and set them aside—you’ll use them shortly.

In a large pot, I melt butter over medium heat, then sauté the chopped onion until soft and fragrant. Next, I add garlic and cook it just until aromatic.

I sprinkle flour into the pot and stir constantly for about a minute. This step helps thicken the soup and gives it that classic creamy texture.

Slowly, I pour in chicken broth while stirring, followed by milk and heavy cream. You’ll see the soup begin to thicken as it gently simmers.

Now, I stir in the cooked potatoes, crumbled bacon, cheddar cheese, and sour cream. I season with salt and black pepper, letting everything melt together beautifully.

I let the soup simmer for a few more minutes until it’s thick, creamy, and perfectly blended. At this point, I always taste and adjust seasoning if needed.