Peel and cut potatoes into 2-inch cubes. Expert Tip: II leave some of the skin on the potatoes because it helps add depth and texture.
In a colander, rinse the cubed potatoes and place them in a large pot. Fill the pot with just enough water so it covers the potatoes.
Cook the potatoes over medium-high heat until they are ready to fall apart, about 15 to 20 minutes.
When done, drain and then place the potatoes back in the empty pot.
Now it's time to start the cream sauce. In a separate medium saucepan, turn the burner to medium heat.
Add the butter, flour, salt and milk to the saucepan and mix with a whisk until well combined.
Increase the heat to medium-high and stir constantly until it the sauce starts to thicken and bubble, about 2-3 minutes.
Once the cream sauce is thick, add the sauce to the pot of cooked potatoes.
Turn the heat down to medium and add in the shredded cheese. Stir until the cheese melts. If the sauce is too thick for your liking, add in additional milk. Add any additional salt and pepper to taste.
Serve immediately, topping each bowl with bacon, shredded cheese, chives, and sour cream.