Cook the bacon

• In a large stock pot or Dutch oven, cook the sliced bacon until crispy.
• Remove and set aside, leaving the bacon fat in the pot.

Soften the aromatics

• Add the butter to the bacon fat.
• Add the onion and cook, stirring often.
• Add the garlic and cook for 1 minute.

Make the roux

• Whisk in the flour and cook until golden.

Add the dairy

• Gradually whisk in the milk and heavy cream.
• Cook, whisking constantly, until slightly thickened.

Add the broth and potatoes

• Gradually pour in the broth and whisk until combined.
• Stir in the potatoes and bring to a simmer. Do not boil.

Simmer the soup

• Reduce the heat to low and simmer until the potatoes are tender, stirring often so nothing sticks to the bottom.

Finish the soup

• Stir in the sour cream, cream cheese, half of the cheddar and half of the bacon.
• Season with salt and pepper to taste.

Serve

• Serve topped with the remaining cheddar, bacon and fresh chives.