Place the potatoes in a large stockpot and cover with water. Add salt. Cook about 8-10 minutes or until tender (pierce with a fork to test). Drain and set aside.
In a large Dutch oven, cook the bacon until crisp. Drain most of the fat but keep 1 tablespoon of the drippings in the pot. When bacon is cool, crumble and set aside.
Add the butter to the bacon fat and stir to combine, then add the onion and saute until translucent. Next, add the garlic and saute another minute until fragrant. Whisk in the flour and cook until combined, about 1 minute. Slowly whisk in the milk, and then the broth. Cook over medium heat until lightly bubbling and thickened, stirring frequently, about 15 minutes.
Add the potatoes and using a potato masher, lightly mash the potatoes into the liquid, leaving some of them chunky. You can use an immersion blender if you like a smoother soup, but it’s not necessary.
Reduce heat to low, and stir in the sour cream and the shredded cheddar until the cheese is melted. Add half of the cooked bacon (reserving the rest for garnish). Remove from heat. Season the soup with salt and pepper to taste. Ladle into bowls, top with your favorite toppings, and serve!
Note: You can even serve up this soup in individual bread bowls for a truly delightful meal!
