Start by peeling the potatoes. Cut them into small cubes so they cook faster. Rinse them with cold water to remove extra starch. This helps the soup stay smooth and not gluey later.

Place the diced potatoes in a large pot. Add chicken broth and chopped onions. Bring everything to a gentle boil. Cook for about 15 minutes until the potatoes become soft and tender.

In another small pan, melt butter over medium heat. Add flour slowly while stirring. Cook for two minutes to remove the raw flour taste. This mixture helps the soup become thick and creamy.

Slowly pour milk into the butter mixture while stirring constantly. Then add heavy cream. Continue stirring until the sauce becomes smooth and slightly thick.

Pour the creamy mixture into the pot with the potatoes. Stir gently so everything mixes well. Let the soup cook for another 5 minutes on low heat.

Use a potato masher to mash a few potato pieces in the pot. Do not mash everything. Leave some chunks for texture. This makes the soup thick and hearty.

Add shredded cheddar cheese and sour cream to the soup. Stir slowly until the cheese melts completely. The soup will become creamy and rich.

Add salt and black pepper. Taste the soup and adjust seasoning if needed. Let the soup simmer gently for another five minutes.

Turn off the heat. Sprinkle crumbled bacon and chopped green onions on top. These toppings add flavor and a nice finish.

Ladle the soup into bowls. Serve it warm with fresh bread or crackers. The creamy texture and soft potatoes make every bite comforting.