Loaded Baked Potato Soup

Meanwhile, in a skillet, cook bacon until crisp. Remove, drain on paper towels, crumble, and set aside. Reserve 2 tablespoons of bacon fat.

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In a large pot, melt butter and reserved bacon fat over medium heat. Add chopped onion and garlic, sauté until opaque. Sprinkle flour over and stir to form a roux.

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Remove pot from heat. Stir in shredded cheddar cheese and sour cream until well combined. Serve hot, garnished with crumbled bacon and chopped chives.

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