1-First Steps: Preparing the Potatoes: Let’s dive into making this soup who knew something so yummy could be this straightforward? Start by microwaving 4 potatoes that you’ve pierced with a fork for 12-15 minutes until they’re tender; this cuts down on time and keeps things easy. Once done, halve them, let them cool, remove the skins if you like, and chop into chunks for that hearty base.

2-First Steps: Preparing the Potatoes: This method gives you a head start without heating up the oven, but if you prefer, bake them by preheating to 350°F (175°C) for about 45 minutes until soft. Adding some skins back in adds nice texture, so experiment and see what you enjoy!

3-Cooking the Bacon and Building the Base: Next, cook 8 bacon slices in a skillet over medium-high heat until they’re crisp, which takes just a few minutes. Drain them on paper towels and save up to 1 tablespoon of that flavorful fat don’t toss the rest! Once cooled, crumble the bacon to mix in later or use as a topping.

4-Cooking the Bacon and Building the Base: In a large pot, melt 4 tablespoons of unsalted butter with the reserved bacon fat over medium-low heat. Toss in 2 minced garlic cloves and 1/4 cup chopped yellow onion, cooking them for 2-3 minutes until they’re tender and fragrant. Then, whisk in 1/3 cup all-purpose flour and stir constantly for 1-2 minutes to thicken things up.

5-Simmering and Adding Flavors: Gradually whisk in 2 cups low-fat milk and 1 cup half and half until smooth, then slowly add 2 cups chicken stock. Bring it to a light simmer while whisking in 1 teaspoon kosher salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon pepper. Let it simmer for 5-7 minutes, stirring now and then, until it thickens just right.

6-Simmering and Adding Flavors: Reserve 1/4 cup each of the shredded mild and sharp cheddar cheeses and the crumbled bacon for garnish. Stir the rest of the cheeses, bacon, and 1 cup sour cream into the soup, then take it off the heat. This step makes it extra creamy and cheesy what a treat!

7-Final Touches and Serving: Add those potato chunks to the pot, breaking them up a bit if you want a smoother soup or leaving them chunky for more bite. Serve it hot, topped with the reserved cheese, bacon, and chopped fresh chives for a picture-perfect finish.

8-Final Touches and Serving: For more tips on quick cooking, remember that microwaving potatoes speeds things up, and if your soup gets too thick, just add more chicken broth. The whole process takes about 35 minutes total, with 10 minutes prep and 25 minutes cooking, making enough for 8 people perfect for family meals!