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

Cut the bacon into 1-inch squares using 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.

While the bacon cooks, peel and dice the potatoes into 1-inch cubes. Add to a stockpot, covering them with 1 inch of water. Boil gently for 20 minutes or until very fork-tender. Drain, then gently mash and set aside.

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

Add minced garlic and butter, cooking for an additional minute.

Whisk in flour, stirring with a silicone spatula as the flour cooks for 1 full minute to remove the raw flour taste.

Pour in the chicken broth, using a silicone spatula to loosen any bacon remnants from the bottom of the pot for added flavor.

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

Stir in the mashed potatoes, followed by the sour cream and pepper.

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

Gradually sprinkle shredded cheese and stir until combined. Ensure the soup base isn't too hot, as it may prevent the cheese from melting smoothly. The soup will continue to thicken as it sits.

Garnish with diced chives and bacon before serving.