1-First Step: Cook the potatoes until tender Pierce the 4 scrubbed potatoes with a fork, then microwave them for 12 to 15 minutes, or until they feel soft when pressed. This is one of the fastest ways to get tender potatoes without turning on the oven. Let them cool just enough to handle, then cut them in half, remove the skins, and chop the potato flesh into chunks. If you want more texture, leave some skin on.

2-Second Step: Crisp the bacon While the potatoes cool, cook the 8 bacon slices in a skillet over medium heat until crisp. Transfer the bacon to a plate lined with paper towels, then crumble it once it is cool enough to touch. Save 1 tablespoon of the bacon fat from the skillet, since it adds great flavor to the soup base.

3-Third Step: Start the flavor base In a large pot, melt the 4 tablespoons of unsalted butter with the reserved tablespoon of bacon fat. Add the minced garlic and yellow onion, then cook for 2 to 3 minutes. Stir often so the garlic does not burn. The goal here is to soften the onion and bring out the rich aroma of the garlic.

4-Fourth Step: Whisk in the flour Add the 1/3 cup all-purpose flour and whisk it into the butter mixture. Cook for 1 to 2 minutes. This short cooking time helps remove the raw flour taste and gives the soup a better texture.

5-Fifth Step: Add the milk, half and half, and stock Slowly whisk in the 2 cups low-fat milk, 1 cup half and half, and 2 cups chicken stock. Pouring it in gradually helps keep the mixture smooth. Bring the pot to a light simmer, then season with 1 teaspoon kosher salt, 1/2 teaspoon garlic salt, and 1/2 teaspoon black pepper. Let it simmer for about 5 to 7 minutes until it thickens.

6-Sixth Step: Stir in the creamy fillings Once the soup has thickened, add the 1 cup mild cheddar cheese, 1 cup sharp cheddar cheese, 1 cup sour cream, and the crumbled bacon. Stir until the cheese melts into the soup and the mixture turns smooth and creamy. The sour cream adds a pleasant tang that makes the flavor taste closer to a loaded baked potato.

7-Seventh Step: Add the potatoes Gently fold in the potato chunks. You want the pieces to stay chunky so the soup keeps that rustic, hearty feel. If you like a thicker bowl, mash a few potato pieces against the side of the pot. If you want it thinner, add a splash of extra chicken broth.

8-Final Step: Serve hot with toppings Ladle the soup into bowls and top with extra cheese, more bacon, and fresh chives. Serve it right away while it is hot and creamy. This recipe makes a comforting family dinner, and it pairs nicely with crusty bread or a simple salad.