The process of cooking this soup is as much about the journey as it is about the destination, echoing the lessons from my culinary adventures across Europe. Each step is infused with love and attention to detail, ensuring a dish that’s both satisfying and soul-nourishing.

1. In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic and cook for an additional minute, allowing the aroma to fill your kitchen, much like the streets of Florence.
3. Add the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
4. Using a potato masher, gently mash some of the potatoes in the pot to thicken the soup, leaving some chunks for texture.
5. Stir in the heavy cream and sour cream, allowing the soup to return to a gentle simmer.
6. Add the shredded cheddar cheese and season with salt and pepper to taste, stirring until the cheese is fully melted and incorporated.
7. Finally, stir in the crumbled bacon, reserving a bit for garnish. Allow the soup to heat through, then serve hot, garnished with chives and the remaining bacon.