Step 1: Preheat the oven to 200°C. Wash and dry the potatoes, prick them with a fork, and bake for 45–50 minutes until tender. Allow to cool slightly, then peel and roughly mash the potatoes.

Step 2: In a large pot, cook chopped bacon over medium heat until crispy. Remove bacon and set aside, leaving some bacon fat in the pot.

Step 3: Add butter to the pot, then sauté onions until soft and translucent. Add garlic and cook for about 30 seconds.

Step 4: Sprinkle flour over the onions and stir continuously for 1–2 minutes to cook out the raw flour taste.

Step 5: Gradually whisk in milk and cream, stirring constantly to avoid lumps. Bring to a gentle simmer until the mixture thickens.

Step 6: Add mashed potatoes, shredded cheese, and sour cream. Stir until smooth and creamy. Season with salt and pepper. Simmer gently for 10–15 minutes.