1-Render the bacon: Render the bacon over medium-low heat in a large pot until crispy, about 8-10 minutes. Remove the bacon pieces and reserve 2 tablespoons of the bacon fat in the pot. That fat is flavor gold!

2-Sauté the diced onions: Sauté the diced onions in the reserved bacon fat for about 5 minutes until soft, then add garlic and stir for 30 seconds until fragrant. Smells amazing already, right?

3-Stir in butter: Stir in butter until melted, add flour, and cook for about 1 minute to nix the raw flour taste. This makes your roux for thickness.

4-Gradually pour in chicken broth: Gradually pour in chicken broth, stirring continuously for 2-3 minutes. Smooth sailing here.

5-Add the warmed milk: Add the warmed milk, heavy cream, seasonings (salt, black pepper, ground mustard, hot sauce, celery salt), and diced potatoes. Cook for 12-15 minutes until potatoes are fork tender, stirring occasionally.

6-Carefully blend half of the soup: Carefully blend half of the soup in a blender until smooth and creamy, then return it to the pot. This gives the best rustic chunks with creaminess.

7-Stir in shredded Monterey Jack cheese: Stir in shredded Monterey Jack cheese in small handfuls, followed by sour cream. Add about half of the crispy bacon bits, taste, and tweak seasoning.

8-Serve garnished: Serve garnished with remaining bacon, shredded Asiago cheese, chives, and sour cream. Pairs perfectly with crusty bread.