Make the soup

• In a large, heavy-bottomed pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving about 1–2 tablespoons of bacon grease in the pot.
  8 slices of bacon
• Add the butter to the pot with the bacon grease. Once melted, add the flour and whisk continuously for 2–3 minutes to form a roux, which should turn light golden brown. This helps create a thick, smooth soup.
  1/4 cup unsalted butter, 1/3 cup all-purpose flour
• Gradually add the chicken broth, whisking well to incorporate and avoid lumps. Once smooth, add the half-and-half and continue stirring until the soup thickens slightly (about 5–7 minutes).
  4 cups chicken broth, 2 cups half-and-half
• Stir in the onion powder, garlic powder, salt, and pepper. Add the cooked potatoes, then lower the heat and let the soup simmer for another 10-15 minutes, allowing the flavors to meld.
  1/2 teaspoon onion powder, 1/4 teaspoon garlic powder, Salt and pepper to taste, 2 lbs russet potatoes
• Stir in the shredded cheese until it melts into the soup. Remove the pot from the heat and fold in the sour cream for extra creaminess.
  1 cup shredded cheddar cheese, 1/3 cup sour cream
• Ladle the soup into bowls and top with extra cheese, the bacon bits, green onions, and a dollop of sour cream if desired.
  Extra shredded cheese, chopped green onions, chives, additional bacon crumbles, sour cream