Start by scrubbing your potatoes thoroughly under running water. Pierce each potato with a fork, then microwave them on high for about 5-10 minutes until fork-tender.

In a large pot over medium heat, add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon and keep the grease in the pot.

In the same pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, sautéing until translucent, about 3-5 minutes.

Sprinkle 1/4 cup of flour over the sautéed mixture and stir continuously for 1-2 minutes until slightly browned.

Gradually whisk in 2 cups of milk, 1 cup of half and half, and 2 cups of chicken stock, stirring constantly until smooth and slightly thickened, about 5 minutes.

Carefully stir in the chopped cooked potatoes, along with 1 teaspoon of salt, garlic salt, and black pepper. Simmer for about 10 minutes.

Add in 1 cup of shredded cheese and 1/2 cup of sour cream, stirring until melted and creamy.

Ladle soup into bowls and garnish with crispy bacon bits and chopped chives. Serve hot, preferably with crusty bread.