I have made this for many whom have given it the title. This takes a bit of effort but is well worth it. Please note: for those who do not wish to use bacon, substitute 1/4 cup melted butter for the bacon grease and continue with the recipe.
In a Dutch oven cook bacon until crisp; remove and crumble; set aside.
If you have just cooked the bacon then cook the onions on medium-low heat in the bacon drippings until tender. If you are using leftover bacon or are omitting the bacon altogether then add about 2 tablespoons olive oil to the Dutch oven and cook the onion on medium-low heat until tender.
Once tender stir in flour and cook for one minute, stirring constantly.
Gradually add chicken broth; cook, stirring constantly until thickened and bubbly.
Put in the diced potatoes and half & half. If you like your soup very chunky you can leave it as is. If you like a slightly smoother soup you can use an immersion blender to blend it.
Continue to cook on medium-low heat for 10 minutes and stir in the cheese and sour cream.
Garnish with the bacon, chives, additional cheese, and sour cream if you’d like.