Step 1

Dice the potatoes into small pieces while bringing a pot of water to a boil. Cook the potatoes until soft, about 20 minutes. Drain the water and set the potatoes aside.

Step 2

Using the same pot, add the butter and melt over medium heat. Stir frequently to avoid burning. Add the garlic and onion; continue cooking while stirring occasionally until the onion is soft and translucent.

Step 3

Mix in the flour. Stir well and frequently while cooking for up to 5 minutes until a thick roux forms.

Step 4

Pour in the chicken broth and water. Season with salt and pepper. Combine well and bring to a boil.

Step 5

Pour in the heavy cream.

Step 6

Add the cooked potatoes. Mix well and simmer for 5 minutes.

Step 7

Serve warm with a garnish of cheddar cheese, bacon bits, and chives in each bowl.