Cut bacon into bite size pieces and fry until crispy.

Use the rendered bacon dripping to cook the diced onion until translucent.

Add garlic and stir intil fragrant. Remove from heat.

In dutch oven or stock pot, add the chicken broth, diced potatoes, onion, garlic.

Bring to a soft boil and cook until potatoes are fork tender.Lower heat to simmer.

Put 6 tablespoons of butter in skillet and melt. Add 1/3 cup flour and stir until smooth. Cook about 3 minutes to get rid of raw flour taste.

Add the whole milk to the rue mixture. Cook until thick and bubbly.

Add the rue to the simmering pot with broth. Stir and simmer until slightly thickened.

Add the sour cream, heavy cream, cheese and bacon pieces. Save some bacon for garnish.

Heat but do not boil. Serve with extra dollop of sour cream, cheese and bacon.

I like chives in mine but its optional. Salt and pepper to taste.

You can mash the potatoes or puree half and have a less chunky soup if you like. Plus it thickens soup more. If you like it thicker, add some instant potatoes to your thickness of choice.