Start by scrubbing your medium potatoes under cold water to remove any dirt, then poke holes in each potato with a fork and microwave on high for 8-10 minutes until fork-tender.

In a large heavy pot, cook 8 slices of bacon over medium heat for 7-10 minutes until crispy, transferring to a paper towel-lined plate, reserving drippings.

With the drippings still hot, sauté 1/4 cup of chopped yellow onion for 3-4 minutes, then add 2 minced garlic cloves for another minute.

Add 4 tablespoons of unsalted butter and let it melt before stirring in 1/3 cup of all-purpose flour, whisking until light golden brown.

Gradually pour in 2 cups of low-fat milk, 1 cup of half and half, and 2 cups of chicken stock, whisking until smooth and bringing to a gentle simmer.

Mix in the diced potatoes, 1 teaspoon of salt, 1/2 teaspoon of garlic salt, and 1/2 teaspoon of black pepper, simmering for 5-7 minutes.

Lower the heat and stir in 1 cup of mild cheddar cheese and 1 cup of sharp cheddar cheese until fully melted.

Ladle soup into warm bowls, topping with crumbled bacon, sour cream, and fresh chives, serving immediately.