• Cook the chopped bacon in a large soup pot over medium heat until crisp. Remove the bacon with a slotted spoon and set it aside, leaving about 2 tablespoons of bacon grease in the pot.

• Add the butter and diced onion. Cook for 4–5 minutes, until the onion begins to soften.

• Add the garlic and cook for 30 seconds.

• Sprinkle the flour over the onions. Stir continuously and cook for 2 minutes.

• Slowly whisk in the chicken broth until smooth.

• Add the diced potatoes, chicken bouillon, garlic powder, onion powder, black pepper, and salt.

• Bring the soup to a gentle boil. Reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.

• Lightly mash some of the potatoes directly in the pot, leaving plenty of potato chunks.

• Stir in the whole milk and heavy cream. Cook over low heat for 3–5 minutes until heated through. Do not allow the soup to boil.

• Stir in the sour cream, 1½ cups of cheddar cheese, half of the cooked bacon, and half of the green onions. Stir until the cheese is melted and the soup is creamy.

• Serve topped with the remaining cheddar cheese, bacon, green onions, and an additional spoonful of sour cream.

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