Shred the cheese from a block, measure out the sour cream and half and half. Let them all sit out at room temperature.

Cut the bacon into 1-inch squares with kitchen shears. Cook in a large pot over low heat, rotating occasionally. Remove and set aside once crisp, leaving 2 Tablespoons of drippings in the pot.

Peel the potatoes and cut them into 1-inch cubes. Add to a stock pot and cover with 1 inch of water. Add salt and boil gently for 20 minutes or until very fork tender. Drain, then gently mash. Set aside.

Add the diced onion to the pot with the bacon drippings and cook until softened, about 5 minutes.

Add garlic and butter and cook for 1 more minute.

Whisk in flour, stirring for 1 full minute to remove the raw flour taste.

Add chicken broth, loosening any bacon remnants from the bottom of the pot for added flavor.

Slowly add the half and half. Bring to a boil, then reduce to a simmer.

Stir in the potatoes, then mix in the sour cream and pepper.

Remove from heat. If desired, blend with an immersion blender or transfer it to a blender in batches for a creamier consistency.

Gradually sprinkle in the shredded cheese and stir until combined. Ensure the base of the soup isn’t too hot or the cheese won’t melt creamy and smooth.

Garnish with chives and bacon, serve!