1. In a large pot, fry the chopped bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the bacon drippings in the pot.
2. Add butter to the pot, and sauté the onion and garlic in the bacon drippings until the onion is translucent, about 3-4 minutes.
3. Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the potatoes are tender.
4. Use a potato masher or immersion blender to mash the potatoes to your desired consistency. I love leaving a few chunks for texture, just like my abuela taught me.
5. Stir in the heavy cream, cheddar cheese, and sour cream. Cook for an additional 5 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
6. Season with salt and pepper to taste. If the soup is too thick, add a splash of chicken broth to thin it out.
7. Serve hot, topped with the crispy bacon, a sprinkle of chives, and more cheese if desired.

Cooking is all about intuition and adjusting to your taste, something I learned from countless hours beside my abuela. Don’t be afraid to make this recipe your own!