Start by piercing the potatoes multiple times with a fork. Microwave them for about 12 to 15 minutes until they're tender and easy to handle.

In the meantime, cook the bacon in a skillet over medium-high heat until it's crispy and golden. Drain the excess fat on paper towels and crumble the bacon into small bits.

Melt the butter in a large pot over medium-low heat. Add the reserved bacon fat, along with the minced garlic and chopped onion. Sauté for about 2 to 3 minutes until the onion softens and becomes fragrant.

Whisk in the flour gradually, stirring constantly for about 2 minutes to cook it slightly. Slowly incorporate the milk and half-and-half, whisking until smooth. Then, gradually add the chicken stock and let it simmer lightly, stirring until the mixture thickens, around 5 to 7 minutes.

Once you're ready, reserve some cheese and bacon for topping. Stir in the remaining cheese, crumbled bacon, and sour cream. Remove the pot from heat, mix in the potato chunks, and break them into your desired size. Serve hot with toppings of your choice.