Preheat your oven to 400°F (200°C). Wash and scrub the russet potatoes thoroughly. Pierce each potato several times with a fork, rub them lightly with oil, and sprinkle with kosher salt.

Place the potatoes directly on the oven rack and bake for about 1 hour, or until tender when pierced with a fork. Remove from the oven and let them cool slightly. Once cool enough to handle, cut the potatoes into cubes, leaving the skins on for added texture and flavor.​

While the potatoes are baking, cook the bacon in a large soup pot or Dutch oven over medium heat until crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the pot.​

Add the unsalted butter to the pot with the bacon fat and melt over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.​

Sprinkle the all-purpose flour over the sautéed onions and garlic, stirring continuously to combine. Cook the mixture for about 2 minutes to eliminate the raw flour taste and form a roux, which will thicken the soup.​

Gradually whisk in the chicken broth, ensuring there are no lumps. Follow with the milk and heavy cream, continuing to whisk until the mixture is smooth. Bring the soup to a gentle simmer, allowing it to thicken slightly.​

Add the cubed baked potatoes to the soup, stirring gently to combine. Season with kosher salt and freshly ground black pepper. Let the soup simmer for about 10 minutes, allowing the flavors to meld together.​

Stir in the shredded cheddar cheese until fully melted and the soup is creamy. Add the sour cream and half of the cooked bacon, reserving the rest for garnish. Stir until all ingredients are well incorporated and heated through.​

Ladle the soup into bowls and garnish with the remaining bacon, additional shredded cheddar cheese, and chopped fresh chives. Serve hot and enjoy the comforting flavors reminiscent of the Outback Steakhouse favorite.​