Outback Potato Soup (Copycat Recipe)

Cook the bacon lardons in a large pot over medium heat until crisp. Remove with a slotted spoon and set aside, leaving the fat in the pot.
½ cup bacon lardons
Add the onion to the bacon fat and cook for 4-5 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
1 medium onion
2 large garlic cloves
Add the butter to the pot. Once melted, sprinkle in the flour and stir constantly for 1 minute to form a roux.
2 tablespoons butter
2 tablespoons all-purpose flour
Gradually pour in the chicken stock, stirring as you go to avoid lumps. Next, add the milk, diced potatoes, salt and black pepper.
3 cups chicken stock
1 cup whole milk
2 lb russet potatoes
½ teaspoon salt
¼ teaspoon ground black pepper
Bring to a gentle boil, then lower the heat and simmer uncovered for 15-20 minutes or until the potatoes are fork-tender.
Use a hand blender or potato masher to lightly mash some of the potatoes directly in the pot, leaving plenty of chunks.
Next, stir in the heavy cream, sour cream and shredded cheddar. Cook gently for 5 minutes until thick and creamy.
¾ cup heavy cream
½ cup sour cream
1 ½ cup cheddar cheese
Taste and adjust the seasoning. Serve hot topped with the crispy bacon, extra cheese and sliced green onion if you like.
Optional toppings: extra shredded cheese