1. Preheat your oven to 400°F. Scrub the potatoes clean, pierce with a fork, and bake them for about 50 minutes or until tender. Once they’re cool enough to handle, peel and dice them.
2. In a large pot, cook the bacon over medium heat until crispy. Remove the bacon, leaving about 2 tablespoons of drippings in the pot.
3. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
4. Sprinkle the flour over the onion and garlic, stirring constantly for about 2 minutes to cook off the raw taste.
5. Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
6. Stir in the milk and diced potatoes. Let the soup simmer for 15-20 minutes, stirring occasionally, until it thickens.
7. Add the shredded cheese and sour cream, stirring until the cheese melts smoothly into the soup. Season with salt and pepper to taste.
8. Crumble the cooked bacon and add most of it to the soup, reserving a little for garnish.

Over the years, I’ve learned that patience truly pays off, especially when it comes to letting flavors meld together in soups. This recipe is no exception, and you’ll find that letting it simmer just a bit longer makes all the difference.