Cook bacon, stirring frequently, until browned and crispy. Carefully remove cooked bacon with a slotted spoon leaving 2 Tbsp grease behind.

Add onion, celery, and carrots to the pot along with salt and pepper, to taste. Saute for 5 minutes.

Add garlic, Italian seasoning, sage, and salt and pepper to the pot. Cook, frequently stirring for 1 minute.

Sprinkle veggies with flour and cook, stirring frequently for 1 minute.

Add a few large splashes of broth and deglaze the pot scraping any bits off the bottom. Slowly whisk in milk.

Add potatoes, the remaining broth, and bay leaves, and stir to combine. Bring almost to boil, reduce heat, cover with lid. Simmer for 20 minutes.

Use a potato masher to mash the potatoes a little bit right in the pot. (Optional)

Stir in the sour cream and most of the cheddar and most of the bacon.

Top each bowl with chives, and remaining cheddar and bacon.