In a large, heavy-based pot fry the chopped bacon over medium heat until it starts to crisp. Remove bacon from the pot and set aside, leaving the bacon grease in the pot.
150 g streaky bacon
Add onion to the same pot and fry until soft (if there isn't enough fat from the bacon add a little butter). Then add crushed/minced garlic and fry for another minute.
1 medium brown onion, 2 garlic cloves
Add potatoes, milk and chicken stock then bring to a simmer, making sure you scrape up all those little brown bits on the bottom of the pot. That's all flavour! Simmer partially covered for 15 minutes, or until potatoes are soft.
600 g potatoes (I used sebago), 500 ml milk (I used full fat), 500 ml chicken stock
Remove pot from the heat, then use immersion/stick blender to blend the soup to your desired consistency.
Add reserved bacon (leaving aside any for garnish), cheddar, parmesan, and sour cream and stir to combine. Add salt and pepper to taste and serve immediately with desired toppings.
80 g sharp cheddar cheese, 30 g freshly grated parmesan cheese, ⅓ cup sour cream (I used light), salt and pepper to taste, Finely chopped chives