In a large pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the drippings in the pot.
Add the chopped onion to the pot and cook until translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Sprinkle the flour over the onions and garlic, stirring constantly for 2 minutes to form a roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer and cook for 10 minutes.
Add the diced potatoes and cook until tender, about 15 minutes.
Reduce heat to low and stir in the heavy cream, cheddar cheese, and sour cream. Continue to cook until the cheese has melted and the soup is creamy.
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