Espresso and Lime

0 Place a large pot over medium heat and add 4 strips of bacon cut in half or thirds
1 Cook the bacon until it is crisp and then transfer the bacon onto some paper towels and set aside for now
2 Add the diced yellow onion and cook for 5-6 minutes or until softened
3 Add 4 cloves of garlic and cook for 60 seconds while stirring constantly
4 Sprinkle 1/4 cup of all purpose flour over the softened onions and garlic and stir to combine
5 Add 32 ounces of chicken stock and 2 cups of whole milk and bring the mixture to a simmer
6 Add the diced potatoes and simmer until the potatoes are tender
7 Transfer about half of the mixture into a blender or food processor and blend until fairly smooth
8 Reduce the heat to low and pour the blended portion back into the pot along with 1/2 cup of sour cream or greek yogurt, 1 1/2 cups of shredded sharp cheddar and 1 teaspoon of onion powder and mix until completely combined
9 Taste and add additional salt, black pepper or onion powder if desired
10 Roughly chop the crisped bacon and either mix it into the soup or use it as a garnish along with additional shredded cheddar, sour cream and chopped chives
11 Enjoy hot