Instructions

1. 1
   Fry the bacon over medium heat until brown and crispy. If the bacon is lean, add 1 tsp oil when frying. Remove from the heat, and drain on paper towels.
2. 2
   Add butter and chopped onion to the same pan. Cook for 2 minutes over medium heat until aromatic.
3. 3
   Add the minced garlic, and cook for another few minutes until the onion is softened.
4. 4
   Stir in the flour, and cook for a few minutes to remove the raw flavor.
5. 5
   Gradually stir in the chicken broth to avoid lumps. Mix in the diced potatoes and a dash of milk, and simmer until the potatoes are tender.
6. 6
   If desired, you can blend half of the soup with an immersion blender and stir it into the rest of the soup. This will give the soup a creamy, thick consistency.
7. 7
   Season with salt and ground pepper, then mix in the sour cream and half of the crispy bacon. Cover the pan and simmer for 10 minutes.
8. 8
   Mix in the cheddar cheese, and serve hot, garnished with the remaining bacon bits and chopped chives.