Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon from the pot and set it aside. Keep a little bit of the bacon drippings in the pot for flavor.

Sauté the Vegetables: In the same pot, add the diced onion, celery, and garlic. Sauté for about 5-7 minutes until softened and fragrant.

Make the Roux: Add the butter to the pot and let it melt. Stir in 2 tbsp of flour and cook for 2 minutes to create a roux (this will thicken the soup).

Add Seasonings and Liquids: Stir in the Bayou City All Purpose Seasoning, garlic pepper, celery salt, onion powder, garlic powder, and regular salt. Add the chicken bouillon base, chicken stock, whole milk, and heavy cream. Stir well to combine.

Add Potatoes: Add the diced russet potatoes to the pot. Bring the soup to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

Thicken the Soup: In a small bowl, whisk the additional 2 tbsp of flour with a little water to make a slurry. Stir the slurry into the soup to thicken it further. Cook for another 5 minutes.

Add Cheese and Bacon: Stir in the shredded cheese and half of the cooked bacon. Continue stirring until the cheese is melted and the soup is smooth.

Serve: Ladle the soup into bowls and top with sour cream, remaining bacon, green onions, and fresh chives. Serve hot with extra cheese on top if desired.