Get a large stockpot over medium heat, then put in the bacon strips and cook till it is crisp and browned.

Take out the cooked bacon, and now, add the butter to the pot. Pour in the diced onions and cook on medium heat till it is tender and golden brown for about 3 minutes.

Add in the minced garlic and cook until its savory smell pops out (about 1 minute).

Sprinkle the flour over the ingredients in the pot, and stir until it is smooth.

Now, add in the diced potatoes, milk, heavy cream, chicken stock, salt, Cajun spice, and black pepper. Bring all that to a boil and cook on medium heat for about 10 minutes until the potatoes are tender.

Reduce the heat so the soup can simmer, then take out half of the soup to a blender then puree until smooth.

Add the pureed soup back to the pot, then add in the sour cream and stir properly.

Allow the soup to keep simmering for another 10-15 minutes, then your creamy potato soup is ready.

When serving, top up with the cheddar cheese and minced fresh parsley. Enjoy!