1. Cook the diced bacon over medium heat until crispy. Remove the bacon and set it aside, leaving a little grease in the pot.

2. Add the butter and diced onion to the pot. Cook until the onion is soft. Stir in the minced garlic and cook for 1 minute more.

3. Sprinkle the flour into the pot and stir to coat the onions. Cook for 2 minutes to remove the raw flour taste.

4. Slowly whisk in the chicken broth and half-and-half until the mixture is smooth and creamy.

5. Add the diced potatoes and salt to the pot. Simmer the soup until the potatoes are tender, about 15-20 minutes.

6. Using a potato masher or the back of a spoon, lightly mash some of the potatoes in the pot to thicken the texture of the soup.

7. Stir in the sour cream, shredded cheddar cheese, and black pepper until the cheese is melted and the soup is creamy.

8. Ladle the Creamy Loaded Baked Potato Soup into bowls and top with the reserved crispy bacon, chopped chives, and extra shredded cheese. Serve warm and comforting!