Heat olive oil in a large stockpot. Add onion and cook on medium-high heat until translucent. Add the garlic and cook an additional 20-30 seconds (if you brown the garlic, it will taste bitter).

Use the chicken broth to deglaze the pan and add the potatoes. Cook at a low boil for about 20 minutes.

Reduce the heat to a simmer and slowly whisk in the milk, sour cream, and cheese. Allow to simmer an additional 2-3 minutes while stirring.

Season with salt and pepper. Optionally, garnish with bacon and chives.

Serve and enjoy!