Add the bacon to a large soup pot over medium heat. Cook until browned and crispy, stirring occasionally, about 10 minutes. Remove the bacon from the pot and place in a paper towel lined bowl. Set aside. Reserve 3 tbsp of bacon fat and discard the rest.
Add the 3 tbsp of bacon fat back to the soup pot over medium heat. Add the onion and stir to coat. Cook for 5 minutes until fragrant and starting to soften. Add the crushed garlic, stir, and cook 1-2 minutes more until fragrant.
Add the chicken broth to the pot and increase the heat to high. Add all of the spices to the pot and stir. When the pot begins to boil, add the potatoes and the frozen broccoli and reduce the heat to medium/medium low. Simmer for 10-15 minutes, stirring occasionally, until the potatoes and broccoli are just fork tender.
Remove the pot from heat. Stir in the sour cream and half of the bacon. Taste the soup and correct for salt and pepper if needed. Ladle the soup into bowls. Top with nutritional yeast if desired, more bacon bits, and fresh chives. Serve immediately and enjoy!
