Using a large Dutch oven and medium-high heat, cook the bacon until crisp, six to eight
minutes; remove to a plate to cool. Do not drain the bacon grease.
Add the onions and garlic to the pot and cook until softened, four to five minutes.
Add the flour, salt, and pepper, and stir until combined and the flour smells like pie dough,
about three minutes.
Add the milk, chicken broth, and heavy cream, whisking until all the lumps are smooth.
Add the potatoes and cook over medium heat for about 10 minutes or until fork-tender.
Add half the bacon and half of the scallions. Stir until combined.
Spoon in the sour cream until no longer visible.
Stir in the cheddar cheese until completely melted through. Add additional salt and pepper if needed.
Garnish with bacon bits, shredded cheese, sour cream, and scallions.
Diva’s Tip – Serve this scrumptious soup with warm slices of Italian bread topped with a smear of Hiland Dairy Butter!