Prepare the Potatoes

1. Peel the potatoes and dice them into 1/2-inch cubes. Set aside.

2. Cook the Bacon

1. Heat a large soup pot or Dutch oven over medium heat.
2. Add chopped bacon and cook until crispy. Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.

3. Sauté the Onions and Garlic

1. Add the diced onions to the bacon fat in the pot. Cook for 4-5 minutes until softened.
2. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Make the Roux

1. Sprinkle the flour over the onion and garlic mixture. Whisk to form a thick paste.
2. Cook for 1 minute, stirring constantly to prevent burning.

5. Add Liquids and Potatoes

1. Gradually whisk in the chicken broth and milk, stirring to combine.
2. Add the cubed potatoes and bring the mixture to a gentle simmer.
3. Reduce the heat to medium-low and cook for 15-20 minutes, stirring occasionally, until the potatoes are tender.

6. Mash and Thicken

1. Use a potato masher to lightly mash some of the potatoes in the pot, leaving some chunks for texture.

7. Add Cheese, Sour Cream, and Bacon

1. Remove the pot from heat. Stir in the shredded cheddar cheese, sour cream, chopped chives, and half of the cooked bacon.
2. Season with salt and black pepper to taste.

8. Serve and Garnish

1. Ladle the soup into bowls. Top with the remaining bacon and garnish with additional cheese, sour cream, and chives if desired.