Wash and pierce potatoes with a fork. Bake until fork tender, about 40-45 minutes. Remove and cool slightly. Peel skins and place potato flesh in a bowl, leaving some larger bite-sized chunks. Set aside.

In a large stock pot over medium heat, add the bacon and fry until crisp. Remove with a slotted spoon to a paper towel lined place and set aside.

Reserve 2 tablespoons of bacon fat and discard or save the remainder for another use.

Add the onions and garlic and saute until onions are translucent. Add the flour and stir constantly to slightly brown.

Slowly add about 2 cups of the milk, whisking between each addition. Pour in remaining 4 cups and the chicken stock and stir well to combine. Allow to boil slightly until thickened, about 15 minutes. Add the potatoes and sour cream and stir to combine. Season with salt and pepper, to taste.

Ladle into bowls and top with bacon, cheese, chives, or any other favorite toppings. Serve immediately.