Add olive oil to a hot medium pot or dutch oven over medium heat.
Add onion and cook for 2-3 minutes, stirring occasionally.
Add garlic and cook until fragrant, for about 1 minute, stirring all the time.
Add potatoes, bacon bits, dried oregano and dried parsley, stir to combine.
Add chicken broth, enough to fully cover the potatoes. Cook on medium heat for about 12 to 15 minutes or until potatoes are tender when pierced with a fork.
Once the potatoes have cooked, add butter to a medium saucepan over medium heat and melt. Whisk in the flour until completely combined and gradually add in the heavy cream. Whisk the flour mixture until smooth. With the heat on the lowest stove setting, let the mixture cook until it starts to simmer and is getting thicker, stir occasionally.
Add the flour mixture to the potatoes and gently stir to combine.
Using a potato masher, mash half of the potatoes or as mush as you want. You can also add the soup to a blender or use an immersion blender.
Add the cream cheese or sour cream, and stir until it melted.
If the soup is too thick, add more chicken broth.
Season with salt and black pepper. Taste and adjust.
Garnish with chives, bacon bits and cheddar cheese.
Serve and enjoy!