1. Sauté the Vegetables: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, filling your kitchen with warmth.
2. Make the Roux: Stir in the flour to create a roux, cooking for a minute before gradually whisking in the chicken broth, ensuring there are no lumps for a smooth soup base.
3. Add the Potatoes: Add the diced potatoes to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 20 minutes.
4. Stir in Cream and Seasoning: Stir in the heavy cream, Cajun seasoning, salt, and pepper, cooking for an additional 5 minutes, or until heated through and combined.
5. Blend the Soup: Remove the pot from heat. Blend the soup with an immersion blender until smooth, or leave it chunky if preferred, depending on your festive style.
6. Finish with Cheese: Stir in the shredded cheddar cheese until melted and creamy, enhancing the comforting flavors of the soup.
7. Serve and Garnish: Ladle the soup into bowls and top with a dollop of sour cream, crumbled bacon, and a sprinkle of chopped green onions for a festive touch.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: Approx. 400 kcal per serving | Servings: 6 servings