Peel and dice potatoes, soak in ice water to prevent browning.

Dice onion and press garlic. Cut bacon into pieces. (Optional: Dice carrots, celery, and broccoli.)

In a large pot, cook bacon until crispy. Remove and set on paper towel.

(Optional) Cook ground sausage in the same pot until browned. Remove and set aside.

Remove some excess bacon fat, leaving some in the pot. Add 3 tablespoons butter and let melt.

Add half the seasonings to the pot then add your diced onion, garlic, and (optional things). Sauté until translucent.

Once translucent add 2 more tablespoons of butter. Gradually whisk in flour, making sure to whisk immediately making sure to not burn the flour. Cooking for 2 minutes.

Pour in chicken broth, stirring to dissolve any remaining chunks of flour. Add milk and cream.

Bring the pan to a boil, and add your diced potatoes (optional broccoli). Boil 20 minutes until potatoes are tender.

Mash potatoes in the pot, leaving some chunks. Simmer 1-2 minutes.

Add your remaining seasonings, cooked bacon, (optional sausage), cheddar cheese, and sour cream. Stir well.

Serve hot, garnished with extra cheese, sour cream, and chives.