• For the potatoes, we are going to peel and chop them - and then get the potatoes nice and clean.
• I’m also a big fan of grating your own cheese at home, versus store bought shredded cheese.

Cook the Bacon (Optional):

• * In a large soup pot, cook the bacon strips over medium heat until crispy.
• Remove the bacon and drain on a paper towel.
• Crumble or chop into pieces for later use. If you prefer a lighter soup, you can skip this step and use butter or oil for sautéing.
• In the same pot with the bacon drippings (or directly in the pot if skipping bacon), add 2-3 tablespoons of butter.
• Once melted, add the diced onion and sauté until tender and translucent, about 4-5 minutes.

Make the Base:

• * Sprinkle in the flour and stir constantly for 1 minute to form a roux. This helps thicken the soup.
• * Gradually add the whole milk and chicken stock, stirring constantly to avoid lumps.
• Once you have the roux made, add in the chicken stock.
• Followed by the milk and cream.

Add Potatoes and Simmer:

• * Add the peeled and diced Yukon Gold potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

Mash or Break Up Potatoes:

• * Use a fork to break up some of the potatoes in the soup. For a smoother texture, you can mash them a bit more with a potato masher or immersion blender, depending on your preference.
• Next, I like to add in some Boursin to take the flavor to new heights. This is optional, but adds tons of great flavor.

Season to Taste:

• * Season the soup with salt, pepper, garlic powder, onion powder, ancho chile powder, and smoked paprika. Adjust the seasonings to your taste.

Serve:

• * Ladle the soup into bowls. Top each serving with a sprinkle of shredded cheddar cheese, a dollop of sour cream, extra crumbled bacon, and sliced green onions.
• Stir in the garlic (or minced garlic) and the chicken base. Cook for an additional 1 minute until fragrant.