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In a large Dutch oven, heat olive oil over medium-high heat. Once warm, add in bacon*. Sauté for 2-3 minutes until crispy, add in minced garlic and onion. Sauté for another 2-3 minutes until tender and fragrant. Season with salt and pepper.
Keeping the heat on medium-high, add in the potatoes, and vegetable stock, Stir to combine and cover. Simmer for 25-30 minutes, until potatoes are fork tender. If desired, gently mash some of the potatoes in the soup to create a thicker texture.
Once potatoes are cooked, add in heavy cream, sour cream, and shredded cheese. Simmer for another 3-5 minutes until cheese is melted. Serve with bacon crumbles and fresh chives.
Leftover soup will keep in an airtight container in the fridge for 3-4 days.