Add bacon to a large dutch oven or pot and cook over medium high heat until bacon is crispy. Remove to a paper towel lined plate to drain. Leave grease in pot.

Next add butter and chopped onion and cook until translucent, about 3 minutes. Add garlic and cook another 30 seconds, while stirring.

Stir in flour and stir with a whisk until a paste forms, allowing to cook for 2 minutes until flour cooks.

Pour in chicken stock, milk, cream, potatoes, salt, black pepper and cayenne pepper (optional). Stir well.

Bring to a boil and reduce to simmer. Cook, stirring occasionally, until potatoes are tender.

Reduce heat to low and use an immersion blender to blend some of the potatoes until desired creamy texture. If you do not have an immersion blender you can carefully remove about 1/3 of soup in portions to your blender or food processor and blend until smooth, then return to pot. Sir to combine

Then stir in the the sour cream. Add in bacon pieces if desired, reserve some or all for topping.

Top with addition sour cream, cheese, bacon, and chives. Enjoy!