Add soup, 1/2 the broth, 1 can milk, and stir. Add cheese and remaining milk. Stir in cornstarch with the rest of the broth. Add cornstarch mixture to soup. Add spices and butter. Bring to a boil, reduce heat and simmer for 15-20 minutes.
Add boiled potatoes and simmer 15 minutes more. For the best taste, let cool and reheat. To serve, top with chives and bacon bits.