In pot over med-high heat, saute onion and celery in 1 tbsp butter until soft. In bowl, mix light cream salt and pepper. Stir cream mix into onion mix. Heat to boiling, stirring occasionally for 2 mins. Remove from heat.
Heat 2 tbsp butter in saucepan until melted. Whisk in flour. Whisk constantly for 3 mins. Mix into light cream mix. Cook until thickened, stirring constantly.
Add potatoes, mix well. Cook until potatoes are tender, about 5-10 min. Ladle soup into bowl. Top each bowl w/ a spoonful of sour cream. Sprinkle w/ cheese, bacon and chives.