Preheat your oven to 400°F (200°C). Lightly rub each potato with oil and prick several times with a fork. Place on a baking sheet and bake until tender, about 45-60 minutes depending on size. Remove from oven, let cool slightly, then chop into cubes (skin on or off, as preferred).

While potatoes are baking, heat a large pot or Dutch oven pot over medium heat. Add the bacon pieces and cook until crispy. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate to drain. Leave the bacon grease in the pot.

In the same pot, add butter. Once melted, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute.

Sprinkle the flour over the cooked onions and garlic, stirring to coat. Cook for about 2 minutes.

Gradually add chicken broth, milk, and heavy cream to the pot, whisking constantly to prevent lumps. Bring to a simmer.

Add the chopped baked potatoes to the pot. Bring back to a simmer, then reduce heat to low and let simmer for about 10 minutes, allowing flavors to meld.

Add salt and pepper, adjusting seasoning to taste.

Stir in sour cream and half of the cooked bacon, reserving the rest for topping. Heat through until combined.

Ladle soup into individual bowls. Garnish with shredded cheddar cheese, chopped chives, extra sour cream, and reserved crispy bacon pieces. Enjoy!