Peel and dice 4 medium russet or Yukon gold potatoes into small cubes. Chop 4 slices of bacon, 1 onion, and 3 cloves of garlic.

In a large pot over medium heat, add the chopped bacon and cook until crispy, about 6-8 minutes. Remove the bacon and set aside, keeping 2 tablespoons of fat in the pot.

Add the chopped onion and garlic to the pot with the bacon fat and sauté for about 3-4 minutes, until translucent.

Add the diced potatoes and 4 cups of chicken broth. Bring to a boil, then reduce heat to low and let simmer for about 15 minutes until fork-tender.

Using an immersion blender, blend the soup until partially pureed, keeping some chunks for texture.

Stir in 1 cup of sharp cheddar cheese and 1/2 cup of sour cream until melted and combined.

Taste and adjust seasoning with salt and pepper. Heat through for an additional 2-3 minutes.