Pierce the potatoes multiple times with a fork, then microwave them for 12–15 minutes or until tender. Carefully halve the potatoes and let them cool. Once they’re cool to the touch, peel off the skins and cut the potatoes into chunks.

Meanwhile, cook the bacon in a skillet over medium‑high heat until crisp. Transfer to a paper‑towel lined plate to drain and cool. Reserve up to 1 tbsp of the bacon fat from the pan, discarding the rest. After the bacon has cooled, break it into small crumbles.

In a large pot set over medium‑low heat, melt the butter. Add the reserved bacon fat, garlic and onion, and cook for 2–3 minutes until the onion is tender. Slowly whisk the flour into the pan and stir for 1–2 minutes to cook out the raw flour taste.

Slowly whisk in the milk and half‑and‑half. Keep whisking until smooth. Gradually add the chicken stock. Bring to a light simmer and whisk in the salt, garlic salt and pepper. Keep at a light simmer until the mixture has thickened slightly, about 5‑7 minutes.

If you’d like to use cheeses and bacon as a garnish, reserve ¼ cup of each. Stir the remaining cheeses, remaining bacon and sour cream into the soup pot. Remove from heat.

Scoop the potato chunks into the pot, breaking them into small pieces or leaving them chunkier depending on your preference. Serve hot, topped with your favorite garnishes — extra cheese, crumbled bacon, chives.