1-First Step: Prep the potatoes Pierce the potatoes multiple times with a fork, then microwave for 12 to 15 minutes or until tender. Halve and cool the potatoes, then remove skins and cut into chunks. Microwaving shortens the time versus a traditional oven bake, which helps on busy nights.

2-Second Step: Cook the bacon Cook bacon in a skillet over medium-high heat until crisp, then transfer to paper towels to drain and cool. Reserve up to 1 tablespoon of bacon fat and discard the rest. Crumble cooled bacon. Reserving a small amount of fat adds a savory depth to the soup base without making it greasy.

3-Third Step: Build the flavor base In a large pot, melt butter over medium-low heat. Add reserved bacon fat, garlic, and onion, cooking 2 to 3 minutes until the onion is tender. Whisk in flour slowly and stir for 1 to 2 minutes to cook off the raw flour taste and form a light roux.

4-Fourth Step: Add the dairy and stock Gradually whisk in the 2 cups of low-fat milk and 1 cup half-and-half until smooth. Add 2 cups chicken stock slowly and bring to a light simmer. Season with 1 teaspoon kosher salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon black pepper. Simmer 5 to 7 minutes until thickened slightly. Stir frequently so the mixture does not scorch.

5-Fifth Step: Finish with cheese, bacon, and sour cream Reserve 1/4 cup of cheese and bacon for garnish if desired. Stir the remaining 1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, crumbled bacon, and 1 cup sour cream into the pot. Remove from heat to keep the dairy smooth and avoid overcooking the cheese.

6-Final Step: Add potatoes and serve Add potato chunks, breaking them up slightly or leaving them chunky based on preference. Serve hot, garnished with the reserved cheese, bacon, and fresh chives. Taste and adjust salt and pepper before serving.