In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until it is perfectly golden and crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep the delicious bacon grease in the pot.

Add your diced onions to the bacon fat and cook until they are translucent and soft. In the last minute of sautéing, add the minced garlic. The smell in your kitchen at this moment will be heavenly.

Sprinkle the flour over the onions and garlic, stirring constantly for about a minute. This creates a roux that will thicken our soup perfectly. Slowly pour in the chicken broth while whisking to ensure there are no lumps.

Add the cubed potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 15 to 20 minutes or until the potatoes are fork tender.

Use a potato masher to crush about half of the potatoes directly in the pot. This gives us that thick texture without losing the hearty chunks. Stir in the heavy cream and sour cream.

Turn the heat to low and stir in the shredded cheddar cheese until melted. Season generously with salt and pepper. Remember that potatoes soak up a lot of salt, so do not be afraid to taste and adjust.