Cook the full package of bacon saving about 2 Tablespoons of drippings. Once Bacon is fully cooked and crisp, cut in to bite size pieces. Set aside for adding later.

Wrap 6 of the potatoes in foil and place in the oven at 350 degrees (should cook for at least 45mins)

Mix together the Beef broth and chicken broth in a stock pot with the remaining 3 potatoes (peeled and cubed) and the carrots. Bring to boil and let simmer until the carrots and potatoes are soft. Add basil and season salt and pepper to taste.

Using an immersion blender, blend the broth mixture to liquid only and continue to simmer until the broth is nice and thick.

In a frying pan add the Bacon drippings you saved with the onions and garlic. Sautéing until the onions are nice and brown.

Add frying pan contents to the stock pot full of thickened broth and mix well. Make sure your both is no longer boiling and add the half and half. ****At this point do not let the soup boil again but heat it up to hot again.

Remove Potatoes from the oven when cooked, remove foil and chop in to large cubes (4-6 cubes per potato.) and put in the thickened broth.

Simmer the soup for 1/2 hour to get the flavor in the potatoes, stir occasionally.

When you serve garnish with Cheddar cheese and Chives.