Cook the Potatoes: In a large pot, bring water to a boil. Add the cubed potatoes and cook until tender, about 10-15 minutes. Drain and set aside.

Sauté the Aromatics: In a large saucepan, melt the butter over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.

Make the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for 1-2 minutes until the flour is fully incorporated and lightly golden.

Add Liquids: Slowly whisk in the chicken broth and milk. Continue whisking until the mixture is smooth and starts to thicken, about 5-7 minutes.

Combine Potatoes: Add the cooked potatoes to the soup base, mashing some of them with the back of a spoon for a thicker texture. Stir in the shredded cheddar cheese, sour cream, and season with salt and pepper.

Simmer: Let the soup simmer on low heat for 10-15 minutes, stirring occasionally, until all ingredients are well combined and heated through.

Serve: Ladle the soup into bowls and garnish with crispy crumbled bacon, extra shredded cheese, and chopped green onions.
Enjoy.