Cook the bacon in a skillet or in the pot you will use for the soup until crispy, then set it aside to cool.
Prepare your potatoes by peeling, cutting into cubes, and cooking them until tender using your preferred method like an Instant Pot, baking, or boiling.
Pour the bacon grease into a large pot, then add the chopped onion and minced garlic, cooking until the onion becomes soft and translucent.
Sprinkle the flour over the onion mixture and whisk thoroughly until the mixture forms small clumps; then add salt, basil, and pepper, letting it cook for a few minutes until the basil releases its aroma.
Slowly pour in the chicken broth while stirring constantly, then bring the mixture to a boil, maintaining stirring for about 2 minutes.
Add the cooked potatoes, cream or milk, and cheese if you’d like, then reduce the heat and let everything simmer to meld the flavors.
Serve your soup topped with green onions, extra cheese, or a dash of hot sauce for an added kick.
