Boil. Place cubed potatoes in a large pot with chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork-tender.

Thicken. In a separate small pot, melt butter over medium heat. Whisk in flour and cook for 1 minute to make a roux. Slowly whisk in milk until smooth. Pour this mixture into the potato pot and stir well.

Blend. Use an immersion blender to blend about half the soup until creamy but still chunky. Stir in sour cream, half the cheddar cheese, salt, and pepper. Cook for 5 more minutes until thick and heated through.

Serve. Ladle into bowls and top with remaining cheddar, crumbled bacon, sour cream, and chopped chives.