1. Fry bacon in a skillet until crispy. Set aside on paper towel-lined plate, then crumble when cooled.

2. In a large pot, melt butter and sauté onion until translucent. Add garlic and cook for another minute.

3. Add cubed potatoes and chicken broth. Bring to a boil, then reduce to simmer for 15 minutes until potatoes are fork-tender.

4. Use immersion blender to puree part of the soup, leaving some chunks for texture. Alternatively, blend half in a blender and return it to the pot.

5. Reduce heat to low. Stir in heavy cream, cheddar cheese, sour cream, salt, and pepper. Heat until cheese is melted and soup is creamy.

6. Serve hot, garnished with extra cheddar, bacon bits, and chopped chives or parsley.