In a large pot over medium heat, add the cut pieces of 7 slices of uncooked bacon. Move the bacon around and cook until slightly crispy. Remove bacon to a separate plate.

Add 3 Tablespoons butter to the bacon grease in the pot, leave on medium heat.

Add the ½ onion, chopped to the pot and cook until softened. About 3 minutes. Add the 2 Tablespoons of minced garlic, mix together and cook for another minute.

Sprinkle the ⅓ cup flour over the cooked onions and stir together. Add the chunks of peeled potatoes to the pot, then add the 4 cups chicken broth, 2 cups milk, ⅔ cup heavy milk and 2 teaspoons salt and 1 teaspoon pepper. Mix together and turn heat to medium high and bring everything to a boil.

Cook for 10-15 minutes until the potatoes are tender. Next, either take a potato masher and mash the potatoes until smooth. Or use an immersion blender to blend until a smooth consistency. (you can make it as chunky or smooth as you prefer. Alternatively, you can ladle the soup and potatoes into a blender and blend that way, then transfer back into the pot.

Now add the ⅔ cup sour cream and the cooked bacon pieces to the soup, mix all together. Ready to serve!

Add toppings like more sour cream and bacon pieces, shredded cheddar and chives. Enjoy!