Crispy Bacon: In a large soup pot, cook the thick-cut bacon until it becomes crispy. Remove the bacon strips and place them on a paper towel to drain excess grease.
Sauté Onions and Garlic: In the same pot, whether using bacon or not, melt the butter and sauté diced onions until tender (4-5 minutes). Add garlic paste and low-sodium chicken base for extra flavor.
Create the Roux: Add the all-purpose flour to the pot and stir constantly for about 1 minute until the mixture becomes lightly golden brown.
Add Liquid Ingredients: Pour in the whole milk and chicken stock, stirring continuously. Add the peeled and diced potatoes to the pot and bring it to a boil. Simmer for 15-20 minutes until the potatoes are fork-tender.
Season your soup with salt, pepper, garlic powder, onion powder, ancho chili powder, and smoked paprika. Adjust the seasoning according to your personal taste preferences.
Crumble 1/2 of the crispy bacon into the soup; reserve the remaining 1/2 for bowl garnish. Stir in shredded cheddar and Boursin garlic and herb cheese, melting them for a creamy, cheesy delight.
Your potato soup is ready. Ladle the creamy Longhorn Potato Soup into bowls. Garnish each bowl with a sprinkle of cheddar cheese, a dollop of sour cream, a handful of crumbled bacon, and a few chopped green onions for that perfect finishing touch.