Add the bacon to a large dutch oven or pot and cook over medium high heat until the bacon is crispy. Remove the bacon to a plate lined with a paper towel and set aside, leave the grease in the pot.
Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for an additional 30 seconds. Stir in the flour and allow this to cook for about 2-3 minutes.
With the heat still off, stir in the sour cream and shredded cheese. Return the bacon to the soup. Stir to combine. Serve warm with any additional toppings of your choice.