I begin by melting the butter in a large pot over medium heat.

Once it’s melted and slightly bubbly, I add the diced onion. The onions cook for about 4–5 minutes until they become soft and slightly translucent.

At this stage, the kitchen already smells amazing.

Then I stir in the minced garlic and cook it for about 30 seconds. Garlic burns quickly, so I keep stirring.

Next comes the flour.

I sprinkle the flour over the onions and butter while stirring continuously. This creates a light roux that helps thicken the soup later.

I cook this mixture for about a minute so the flour loses its raw taste.

Then I slowly pour in the chicken broth while whisking or stirring. This prevents lumps from forming.

Now I add the diced potatoes directly to the broth.

I bring the soup to a gentle simmer and let it cook for about 15–18 minutes, or until the potatoes become fork-tender.

You’ll notice the broth slowly turning thicker as the potatoes release their starch.

This is the part where the soup starts to resemble the famous restaurant version.

I use a potato masher to mash about half of the potatoes directly in the pot.

This thickens the soup naturally without making it completely smooth.

Then I stir in the milk and heavy cream.

Immediately, the soup becomes silky and rich.

Once the soup is creamy, I add shredded cheddar cheese.

The cheese melts into the soup and deepens the flavor.

Then I season with salt and black pepper.

Taste the soup before adding extra salt — chicken broth and bacon already add some saltiness.

Finally, I ladle the soup into bowls and top it with:

Crumbled bacon

Extra cheddar cheese

Green onions

This combination adds crunch, saltiness, and freshness to the creamy base.