• 6 strips bacon
• 1 large onion , chopped (about 2 cups)
• 3 large cloves garlic , chopped
• 3 pounds unpeeled russet or baking potatoes (about 4 potatoes), cut into 1-inch chunks
• 6 cups vegetable or chicken broth
• Kosher salt and freshly ground black pepper , to taste
• 1/2 cup sour cream
• 1/2 cup shredded Cheddar cheese
• 1/4 cup chopped chives

In a large pot, cook bacon over medium-low heat until crisp, about 3 minutes per side. Remove bacon to a paper-towel-lined plate, break into small pieces and set aside.

Drain from the pot all but 2 tablespoons fat. Add onion and increase heat to medium. Cook until golden, about 12 minutes. Add garlic; cook 1 more minute. Add potatoes and broth and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 25 minutes.

With an immersion blender, puree soup until chunky-smooth (or puree in batches in a food processor fitted with knife blade). Season to taste with salt and pepper. Serve hot, in bowls, topped with bacon bits, sour cream, Cheddar cheese and chives.