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 until crisp. Remove and set aside, leaving 2 tablespoons of drippings in the pot.

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

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

Add garlic and butter, cooking for 1 more minute.

Whisk in flour and stir for 1 full minute.

Add chicken broth and loosen any bacon remnants from the bottom of the pot.

Slowly add half and half. Bring to a boil and reduce to a simmer.

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

Remove from heat. Blend with an immersion blender or in batches for a smoother consistency if desired.

Sprinkle with shredded cheese gradually and stir until combined. Make sure the soup isn't too hot for the cheese to melt smoothly.

Garnish with chives and bacon and serve!