Preparation:

1. Place cubed potatoes into a stockpot and completely cover with 1" of water. Season with 1⁄2 tsp salt and cook until potatoes pierce easily with a knife then drain. (approx. 10-12 min)
2. Meanwhile, sauté bacon in a separate pan / pot until crispy then transfer to a plate, reserving 1 Tbsp bacon fat (grease).
3. Add butter, chopped onions, and garlic. Sauté until tender.
4. Add flour... stirring with a whisk to coat evenly. Slowly add chicken stock and cream, whisking constantly then bring to a soft boil.
5. Add drained potatoes and season soup with 1 tsp salt and 1/4 tsp pepper or season to taste. Blend with stick blender, or light “mash” with whisk / potato masher.
6. Stir in 3/4 cup sour cream, and approximately 75% of the shredded cheese and crisp bacon. Reserving the rest for garnish / toppings).
7. Return to a simmer. Remove from heat. Serve immediately with your favorite toppings. (soup will last in refrigerator for 5 – 7 days)