Using a large skillet, cook bacon until crispy; crumble and set aside.

Using a large stock pot or Dutch oven, add olive oil and place over medium heat. Once hot, add onions and cook, stirring occasionally, for 5-6 minutes or until onions have softened.

Add garlic; continue cooking for 1-2 more minutes, stirring occasionally.

Add diced potatoes, oregano, salt, pepper and half of the crumbled bacon; stir until well combined.

Add chicken stock and increase heat to medium-high. Cook for 12- 15 minutes, or until potatoes can be easily pierced with a fork.

Meanwhile (while potatoes are cooking), add butter to a medium skillet and place over medium heat. Once melted, gradually whisk in the flour until smooth. Add half-and-half and reduce heat to medium-low. Let simmer for 3-4 minutes, stirring often, or until mixture begins to thicken noticeably.

Transfer half-and-half mixture into pot with the potatoes; stir until well combined.

Using an immersion blender, puree soup until mostly smooth. (Note: I like to leave a few larger chunks of potatoes in this soup.)

Add cream cheese, sour cream and chives; stir until cream cheese has melted and soup is smooth. (Note: If necessary, add a bit more chicken stock to thin soup.)

Prior to serving, garnish with remaining crumbled bacon along with grated cheddar cheese and additional chives.