Cook bacon until crispy. Remove from pot.
Add onions & cook until softened. Add garlic & cook until fragrant.
Add potatoes & broth. Bring to a boil, then simmer for 15 to 17.
Puree the soup into a thick consistency.
Combine milk, heavy cream & sour cream with the potato puree.
Add cheese & bacon while soup is on low heat. Season & top as desired.
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