1. Preheat oven to 400°F (200°C). Scrub the potatoes, pierce them with a fork, and roast on a baking sheet for 45–60 minutes until fork-tender. Let cool, then peel and cube.

2. In a Dutch oven, cook the bacon over medium heat until crispy. Remove and drain on paper towels, reserving 1 tablespoon of bacon fat in the pot.

3. Melt butter in the pot. Add diced onion and sauté for 5 minutes until soft. Stir in minced garlic and cook for 1 more minute.

4. Add cubed potatoes and chicken broth. Simmer for 10–15 minutes. Use an immersion blender to puree until smooth or leave some chunks if preferred.

5. Stir in heavy cream, sour cream, salt, and pepper. Add half the cheddar and mix until melted. Heat through gently without boiling.

6. Serve hot, garnished with remaining cheddar, bacon bits, and chopped chives or parsley.