– Gradually whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a boil.
4. **Add the Potatoes:**
– Add the diced potatoes to the pot and reduce the heat to a simmer. Cook until the potatoes are tender, about 15-20 minutes.
5. **Finish the Soup:**
– Once the potatoes are tender, use a potato masher to lightly mash some of the potatoes, leaving most chunks intact for texture.
– Stir in the heavy cream, shredded cheddar cheese, and sour cream. Cook until the cheese is melted and the soup is heated through. Season with salt and pepper to taste.
6. **Serve:**
– Ladle the soup into bowls and top with the crispy bacon, additional shredded cheddar cheese, and chopped green onions.
– Serve hot with crusty bread or crackers.
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