Place a large Dutch oven over medium heat and add the diced bacon. Cook slowly for 8 to 10 minutes until the fat has completely rendered and the bacon bits are deeply browned and crispy. Transfer the bacon to a paper towel-lined plate. Leave approximately 2 tablespoons (30ml) of the rendered bacon fat in the pot.

Lower the heat to medium-low and melt the unsalted butter into the reserved bacon fat. Add the diced yellow onions and sauté for 4-5 minutes until translucent. Stir in the minced garlic and cook for an additional 60 seconds.

Sprinkle the all-purpose flour over the onion mixture, whisking constantly for 2 minutes to cook out the raw flour taste and form a blonde paste.

Gradually pour in the chicken broth and whole milk, whisking vigorously. Add the diced Russet potatoes, kosher salt, and black pepper. Bring to a gentle boil, then reduce heat to a low simmer. Cover and cook for 15 to 20 minutes until potatoes are fork-tender.

Remove the pot from heat. Using a potato masher, carefully mash about one-third of the potatoes directly in the soup. Stir in the heavy cream and half of the shredded sharp cheddar cheese until melted.

Ladle the hot soup into dark ceramic bowls. Generously garnish with the remaining shredded cheddar, crispy bacon crumbles, and fresh chopped chives. Serve immediately with a vintage silver spoon.