In a large pot, fry bacon until crispy. Remove bacon from pot and place on paper towels to drain excess grease.
Add flour to bacon grease and whisk over medium heat until a paste forms. Cook for 1 minute.
Slowly pour in milk, heavy cream and broth, whisking while you pour in the liquids. Cook, stirring frequently until slightly thickened.
Add in potatoes and bring to a boil. Cook until potatoes are fork tender, about 10 minutes.
Add in sour cream, cream cheese, garlic and onion powder, salt and pepper, sage, rosemary, thyme and cheddar cheese. Allow soup to simmer 15 minutes, stirring frequently so potatoes don’t stick to bottom of pot.
P id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Serve with extra cheddar cheese and cooked bacon. Enjoy!
