In a large Dutch oven, heat the diced bacon over medium heat. Cook for about 6-8 minutes until it's crispy and golden brown, stirring occasionally. Once done, remove the bacon from the pot and set aside, leaving about 2 tablespoons of grease in the pot.

Add the diced yellow onion to the pot and sauté for 5-7 minutes, stirring until it becomes softened and translucent. Stir in the minced garlic, cooking for another minute until fragrant.

Reduce the heat to low and add the unsalted butter to the pot, allowing it to melt completely. Whisk in the all-purpose flour, cooking for 1-2 minutes until it turns lightly golden brown.

Gradually pour in the chicken broth while whisking to avoid lumps. Add the cubed Russet potatoes, salt, and black pepper. Increase the heat and bring to a boil, then lower to a simmer for about 15-20 minutes, or until the potatoes are fork-tender.

Using an immersion blender, carefully blend the soup to your desired consistency, whether smooth or leaving some chunky potato pieces.

Stir in the heavy cream and shredded sharp cheddar cheese into the blended soup, along with half of the crispy bacon, heating gently on low until the cheese melts completely.

Ladle the creamy loaded potato soup into bowls and garnish with the remaining crispy bacon, extra shredded cheese, a dollop of sour cream, and a sprinkle of fresh chives.