Shred the cheddar cheese from a block (this melts better than pre-shredded).

Measure out the sour cream and half and half; let them come to room temperature.

Cut bacon into 1-inch squares using kitchen shears.

Cook in a large pot over low heat, stirring occasionally, until crisp.

Remove bacon and set aside, leaving about 2 tablespoons of bacon drippings in the pot.

Peel and cut the potatoes into 1-inch cubes.

Place in a stock pot, cover with water, and add salt.

Boil gently for ~20 minutes until very fork-tender.

Drain and gently mash the potatoes. Set aside.

In the bacon drippings, cook diced onion until softened, about 5 minutes.

Add garlic and butter; cook for another minute.

Whisk in the flour and cook for 1 minute to remove the raw flour taste.

Gradually add chicken broth, scraping up bacon bits from the pot for extra flavor.

Slowly pour in the half and half, bring to a boil, then reduce to a simmer.

Stir in the mashed potatoes.

Mix in the sour cream and black pepper.

Remove from heat.

(Optional: For a smoother soup, use an immersion blender or transfer to a blender in batches.)

Gradually stir in the shredded cheddar cheese until creamy and smooth. Make sure the soup isn’t too hot, or the cheese may clump.

Ladle the soup into bowls.

Top with crispy bacon, extra cheddar cheese, and chives.

Serve with crusty bread or a side salad.