Boil diced potatoes in water until just fork-tender, about 10–12 minutes, then drain and set aside

Melt butter in a large pot over medium heat

Add onion and cook until soft and translucent

Add garlic and cook for about 30 seconds until fragrant

Sprinkle flour over the mixture and stir continuously for 1–2 minutes

Slowly pour in chicken broth while stirring to avoid lumps

Bring to a gentle simmer until slightly thickened

Stir in milk and heavy cream until smooth

Add cooked potatoes and simmer gently for 10 minutes

Season with salt, black pepper, garlic powder, and onion powder

Reduce heat to low and stir in shredded cheddar cheese until melted

Add crumbled bacon, reserving some if desired

Stir in sour cream until fully combined

Remove from heat and let rest a few minutes before serving