Peel, dice, and cook potatoes until soft, drain and set aside.
In a large stock pot melt butter, add garlic powder, Worcestershire sauce, salt, and pepper. then slowly add flour, whisk until smooth. Then add milk, slowly, whisking until well blended. Then add cream of onion soup until well blended. Then add your cooked potatoes. Bring to a boil, reduce heat and let simmer for 15 minutes.
Add sour cream and cheese, stirring until cheese is completely melted. Let cook 10-15 minutes more, stirring occasionally. Serve with optional bacon bits and chives.