1Preheat the oven to 400 degrees.Wash the potatoes well, as the skins will remain on. dice them into 1/2 inch cubes. Pour 2-3 tbsp Olive oil in the bottom of a baking dish. Place the diced potatoes in the dish and give them a good toss. sprinkle with garlic powder, pepper and salt, and toss once more. Place in the oven to bake for about 45 mins or until tender.
2while the potatoes are baking, fry up the bacon of your choosing until crisp, reserve the drippings of the bacon if you are using pork bacon to give the soup extra flavor. Once cooked and cooled, chop the bacon into bits.
3Combine the heavy cream, milk, and chicken broth into another pan and heat until warm.
4In a large pot, add the bacon drippings if you so choose, as well as the butter, melt over med-lo heat. Add the onions and sautee until translucent. Add the flour and stir just until combined with the butter,if it seems to thick and pasty, add an extra tbsp or two of butter, do not brown. add the heated liquid a little at a time as it thickens, while stirring constantly. Once all liquid has been added, let it come to a gentle boil, stirring ocassionally. simmer for about 10 mins. Add the sour cream and stir until combined.
5If at this point the soup isn't as thick and creamy as you would like, add a couple tablespoons of cornstarch mixed in with a 1/2 cup cold water. stir in until more thickened. The soup base will also thicken as it stands.
6If the potatoes are still not tender by the time the soup base is complete, remove the soup from heat and wait for them to get done. Once finished, add the potatoes to the soup. Add salt and pepper to taste. Ladle into bowls and top with the cheese, bacon bits, and chopped chives, and sour cream, if you wish.