Prepare the Potatoes:
Wash and peel the russet potatoes, then dice them into small cubes. Set aside.

Cook the Bacon:
In a large pot, cook the bacon over medium heat until crispy. Remove the bacon from the pot and set it aside on paper towels to drain. Once cooled, crumble the bacon into small pieces.

Cook the Onion and Garlic:
In the same pot, remove excess bacon fat, leaving about 1 tablespoon. Add the diced onion and cook for 4-5 minutes until softened and translucent. Add the minced garlic and cook for an additional minute until fragrant.

Make the Soup Base:
Add the butter to the pot, allowing it to melt. Sprinkle the flour over the onions and garlic, stirring constantly to form a roux. Cook for 1-2 minutes.

Add Liquids:
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Then add the half and half. Bring the mixture to a simmer and cook for about 10 minutes, or until it begins to thicken.

Add Potatoes and Seasonings:
Add the diced potatoes, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat to a simmer. Let the soup cook for about 15-20 minutes, or until the potatoes are fork-tender.

Blend the Soup (Optional):
If you prefer a smoother texture, use an immersion blender to blend the soup to your desired consistency. Alternatively, you can mash the potatoes slightly with a potato masher for a chunkier soup.

Finish the Soup:
Stir in the sour cream and half of the shredded cheddar cheese. Let it melt into the soup, making it extra creamy.

Serve and Garnish:
Ladle the soup into bowls and top with the crumbled bacon, the remaining shredded cheddar cheese, and diced chives. Serve hot and enjoy!