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Cook bacon in a soup pot over medium heat until crispy and browned. Strain the bacon onto a paper towel-lined plate. Leave the bacon fat in the pot.
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Add the onions and cook until they start to soften, about 5 minutes. Add garlic and cook for another minute until fragrant.
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Sprinkle in the flour and whisk to combine. The mixture will be thick.
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Slowly whisk in chicken stock and milk until the mixture is smooth and no lumps remain.
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Add in the potatoes and lower the heat to medium-low. Let the potatoes gently cook, stirring occasionally until soft. Ensure the mixture doesn’t boil as the milk can burn.
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When the potatoes are soft, use a potato masher to gently mash some of the potatoes to create a creamy consistency.
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Stir in the shredded cheese, sour cream, chives, and crispy bacon. Taste and season with the desired amount of kosher salt and pepper.
