Step 1 - Heat a large stockpot over medium-high heat and add diced bacon and cook until crispy, stirring occasionally.

Step 2 - Transfer the bacon to a separate plate with paper towels to soak up the grease.

Step 3 - Add the onion into the stockpot and cook until soft.

Step 4 - Add the flour on top of the onion and stir until combined.

Step 5 - Add the chicken broth until combined, stir in the milk, potatoes and cooked bacon bits.

Step 6 - Continue cooking until the mixture reaches a simmer but do not boil.

Step 7 - Reduce the head to low, cover and simmer for about 15 minutes or until the potatoes are soft.

Step 8 - Last, stir in the cheese and sour cream until well combined. Top with more bacon bits and sour cream if desired. Enjoy!