Heat 1 Tbsp bacon fat in soup pot over medium heat. Once oil is hot, add chopped onion. Saute 5-7 minutes, or until onions just begin to brown.
Add thinly sliced potatoes and 1 tsp salt to soup pot. Stir to combine. Saute 5-6 minutes, or until potatoes just begin to brown.
Add one cup chicken stock to deglaze soup. Add the remaining stock and water. Bring to a boil, then lower to a simmer and partially cover. Cook until the potatoes are tender, 15-20 minutes.
While the soup is simmering, make the crispy garlic. Heat 1 Tbsp bacon fat in heavy duty skillet over medium heat. Once oil is hot, evenly sprinkle minced garlic and 1/2 tsp salt into the skillet. Saute until garlic is a toasty brown, stirring or shaking skillet frequenly to prevent burning. Set aside.
Once potatoes are tender, remove soup from heat and let cool briefly. Puree in blender until soup is smooth. Return to pot and gently reheat. Taste. Add more salt if desired. Serve hot, topped with minced chives and croutons and/or crusty bread. Enjoy!