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Place the bacon in a large Dutch oven. Cook over medium-high heat, stirring frequently until crisp, about 12 minutes. Using a slotted spoon, remove the bacon pieces and drain on a paper-towel lined plate, leaving the drippings in the pot. Set aside. Reduce the heat to medium.
Remove and reserve half of the bacon drippings. Add the onion and garlic. Cook until the onion turns translucent, about 5 minutes. Stir in the potatoes. Cook for 5 minutes, stirring occasionally. Add some reserved bacon drippings if the potatoes start to stick. Sprinkle in the flour and cook, stirring frequently for 2 minutes. Slowly pour in the chicken broth while stirring, scraping the bottom of the pot with the spoon to loosen any stuck on flour or vegetables.
Add the milk, salt, and black pepper. Bring to a simmer. Reduce the heat just high enough to maintain a low simmer, low to medium-low. (Try to keep it from boiling hard.) Partially cover and continue simmering until the potatoes are very tender, about 40 minutes. For a thicker and less chunky soup, mash the potatoes with the back of a spoon or a potato masher to your desired consistency. Stir in the cream and sour cream. Taste and add more salt and pepper, if desired. Serve immediately topped with sour cream, cheese, chives, and the cooked bacon.