1-First Step: Cook the potatoes and bacon Start by washing and scrubbing the 4 potatoes well. You can bake them in the oven at 400°F for about 45 to 55 minutes until fork-tender, or cook them ahead of time if you already have baked potatoes on hand. While the potatoes cook, place the 8 bacon slices in a large skillet and cook them over medium heat until crisp. Transfer the bacon to a paper towel-lined plate, then crumble it once cool. Save a little bacon drippings in the skillet if you like a deeper smoky flavor in the soup base.

2-Second Step: Build the flavor base In a large soup pot or Dutch oven, melt the 4 tablespoons of unsalted butter over medium heat. Add the 1/4 cup yellow onion and cook it for about 3 to 4 minutes until softened. Stir in the 2 minced garlic cloves and cook for 30 seconds more, just until fragrant. This step adds the savory foundation that gives your potato soup recipe a homemade taste.

3-Third Step: Make the roux Sprinkle in the 1/3 cup flour and stir constantly for about 1 to 2 minutes. The flour should coat the onions and garlic and form a thick paste. This roux is what gives the soup its body. If you skip this part, the soup may be thinner than you want, so keep stirring until it looks smooth and lightly golden.

4-Fourth Step: Add the liquids slowly Pour in the 2 cups low-fat milk, 1 cup half and half, and 2 cups chicken stock a little at a time while whisking. This helps keep the soup smooth and prevents lumps. Continue whisking until the mixture looks silky, then bring it to a gentle simmer over medium heat. Do not let it boil hard, since that can affect the dairy texture later.

5-Fifth Step: Season and soften the potatoes Stir in the 1 teaspoon salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon pepper. Taste later and adjust with more salt if needed. Peel the baked potatoes if you prefer a smoother soup, then dice them into bite-size pieces. Add the potatoes to the pot and let everything simmer for about 10 to 15 minutes so the flavors meld together and the potatoes become extra tender.

6-Sixth Step: Add cheese and sour cream Lower the heat and stir in the 1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, and 1 cup sour cream. Keep stirring until the cheese melts and the soup turns creamy. At this point, the soup should look thick, rich, and velvety. If you want an even smoother texture, mash a few potatoes with the back of a spoon or use a potato masher for a few quick presses.

7-Seventh Step: Finish and serve Crumble the cooked bacon and stir some of it into the soup, saving extra for topping. Ladle the hot soup into bowls and finish each serving with more bacon, a sprinkle of cheddar, and fresh chives. Taste one last time and add more salt or garlic salt if needed. Serve immediately while the cheese is gooey and the soup is steaming hot.