Step 1: Bake or Microwave the Potatoes

Prepare the potatoes by baking them in the oven at 400°F for 50–60 minutes or microwaving them for 10–12 minutes until tender. Let them cool slightly, then peel and roughly mash them, leaving some chunks for texture.

Step 2: Cook the Bacon

In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and place on a paper towel-lined plate to drain. Once cooled, crumble the bacon and set it aside. Reserve 1–2 tablespoons of the rendered bacon fat in the pot for added flavor.

Step 3: Sauté the Aromatics

Add the chopped onion to the pot with the reserved bacon fat. Sauté over medium heat for 5–6 minutes until softened. Stir in the minced garlic and cook for another 30 seconds, being careful not to burn it.

Step 4: Make the Roux

Add the butter to the pot and let it melt. Sprinkle in the flour and whisk continuously for 1–2 minutes to create a roux. This will thicken the soup and give it a velvety texture.

Step 5: Add the Liquids

Gradually whisk in the chicken or vegetable broth, ensuring there are no lumps. Once smooth, add the milk and heavy cream. Bring the mixture to a gentle simmer, stirring frequently.

Step 6: Incorporate the Potatoes

Stir in the mashed potatoes and mix well. Let the soup simmer for 10–15 minutes to meld the flavors, stirring occasionally.

Step 7: Add Cheese and Sour Cream

Reduce the heat to low and gradually stir in the shredded cheddar cheese until melted. Add the sour cream and stir until fully incorporated. Taste and season with salt and pepper as needed.

Step 8: Serve and Garnish

Ladle the soup into bowls and garnish with crumbled bacon, extra cheddar cheese, green onions, and a dollop of sour cream if desired. Serve warm with crusty bread or crackers.