Ingredients:

• 6 medium russet potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 tbsp butter
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk (or 1 cup milk + 1 cup heavy cream for extra richness)
• 1/2 cup sour cream
• 1 1/2 cups shredded cheddar cheese
• Salt and black pepper, to taste
• Optional: 1/2 tsp paprika or smoked paprika for added flavor

🧀 Toppings (Optional but recommended!):

• Extra shredded cheddar cheese
• Cooked bacon crumbles
• Chopped green onions or chives
• Extra sour cream
• A dash of hot sauce (optional)

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👩‍🍳 Instructions:

1. Cook bacon:
   In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving about 1 tbsp of bacon fat in the pot.
2. Sauté veggies:
   Add butter to the pot. Sauté onions until soft (about 4 minutes), then add garlic and cook for another 30 seconds.
3. Make the roux:
   Stir in flour and cook for 1 minute to form a roux. Slowly whisk in chicken broth to avoid lumps.
4. Add potatoes:
   Stir in diced potatoes and bring to a gentle boil. Reduce heat and simmer for 15–20 minutes, or until potatoes are fork-tender.
5. Mash or blend (optional):
   Use a potato masher for a chunkier texture, or an immersion blender for a smoother soup (you can also blend just half the pot for a mix of both).
6. Add dairy & finish:
   Stir in milk, sour cream, and shredded cheese. Cook on low heat (don’t boil) until cheese melts and soup is creamy. Season with salt, pepper, and paprika.
7. Serve hot with toppings of your choice!