Fry bacon in a skillet until crispy. Remove from skillet to a paper towel lined plate and set aside.

In a large pot, add 2 Tablespoons of bacon grease. Add onions and saute until transparent.

Add in potatoes and stir to coat in grease then add in chicken broth (or water and bouillon. Stir and bring to a boil. Turn to medium heat and simmer for ~10 minutes or until potatoes are tender.

While potatoes are simmering mix sour cream and flour together and set aside.

Once potatoes are tender mash them slightly and then add in sour cream mixture. Stir until soup is thick and bubbly. If you prefer a thinner consistency you can add milk.

Salt and pepper to taste and serve.