In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy, about 6–8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot for added flavor.

Add the diced onion to the pot with the bacon grease. Cook for 4–5 minutes until translucent and softened. Stir in the minced garlic and sauté for another 1–2 minutes until fragrant but not browned.

Add the peeled and diced potatoes to the pot, then pour in the chicken broth. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat, cover, and simmer for 15–20 minutes, or until the potatoes are fork-tender.

In a small bowl, whisk together the heavy cream, whole milk, and all-purpose flour until smooth. Slowly pour this mixture into the pot, stirring continuously to avoid lumps. Let it simmer for 5–7 minutes until the soup thickens slightly.

Use a potato masher or the back of a spoon to mash some of the potatoes directly in the pot. This gives the soup a thicker, creamier consistency while still keeping some chunks for texture.

Stir in the shredded cheddar cheese until melted and fully incorporated. Taste and season with salt and black pepper as needed.

Ladle the soup into bowls and garnish with crispy bacon, sliced green onions, extra shredded cheese, or a dollop of sour cream.