Place sliced potatoes into a stockpot and cover with 1" of water. Season with salt and cook for 8-10 minutes until tender, then drain.

Meanwhile, sauté bacon in a Dutch oven until crispy. Transfer to a plate, reserving 1 Tbsp of grease in the pot.

Add butter and chopped onions to the pot and sauté until tender. Add garlic and cook for another 30 seconds.

Whisk in the flour, then slowly add milk and broth while whisking. Bring to a soft boil.

Add the drained potatoes and season with salt and pepper to taste.

Stir in sour cream and shredded cheddar, and half of the cooked bacon. Bring to a boil, then remove from heat and serve with toppings.