1/2 cupshredded sharp cheddar cheeseplus more for garnish
Salt + pepper to taste
Green onions for garnish
In a Dutch oven, fry the bacon until crispy. Transfer the bacon to a paper towel-lined plate to drain. Leave about 2-3 tablespoons of bacon fat in the pot.
Add the onions and sauté for 1-2 minutes until fragrant and translucent. Stir in the flour and milk and cook for another 2-3 minutes or, until the mixture thickens and there are no lumps.
Add the chicken stock, potatoes, and garlic and bring to a boil. Reduce the heat, slightly cover the pot with a lid (don’t cover the pot completely), and simmer for 20 minutes.
Remove from heat. Using an immersion blender, blend the potatoes until desired consistency. Place back on the stove and reduce heat to low. Stir in the sour cream, salt and pepper until smooth then stir in the shredded cheddar cheese until melted.
Serve and top the soup with bacon pieces, shredded cheddar cheese, and green onions. Enjoy!