Directions
Cook the bacon in a large pot over medium heat until crisp. Transfer it to a paper towel-lined plate, leaving 2 tablespoons of bacon fat in the pot. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 30 seconds. Stir in the flour and cook for 1 minute. Gradually whisk in the chicken broth and milk until smooth. Add the potatoes, salt, black pepper, and garlic powder. Bring to a gentle boil, reduce the heat to low, and simmer for 20 minutes until the potatoes are tender. Mash some of the potatoes in the pot to thicken the soup. Stir in the cheddar cheese, sour cream, and half of the cooked bacon. Serve topped with the remaining bacon and green onions.