Melt the butter in a large pot over medium heat. Once melted and foamy, add the sifted flour, salt, and pepper, stirring constantly for about 2 minutes. This cooking time allows the flour to lose its raw taste and helps create a smooth, lump-free sauce. I prefer using Kerrygold unsalted butter here because it creates a noticeably richer, more golden flavor in the final soup.

Gradually pour in the chicken broth while stirring constantly to create a smooth base without lumps. Once the broth is fully incorporated and the mixture is smooth, slowly add the room-temperature milk in small amounts, stirring continuously to prevent curdling. The room-temperature milk is key here—cold milk can shock the hot roux and cause texture problems. Continue stirring until the mixture is completely smooth before moving to the next step.

Add the freshly shredded cheese to the pot, stirring until completely melted and incorporated. Freshly shredded cheese melts much more smoothly than pre-shredded varieties. Then add the diced cooked potatoes (cut into 1/2-inch cubes) and the garlic powder, stirring well. Continue cooking over medium heat until the soup begins to bubble gently, which takes about 3-5 minutes.

Remove the pot from heat and stir in the sour cream until fully combined and smooth. Return the pot to low heat and let it warm through until just beginning to bubble again—do not boil, as high heat can cause the sour cream to break and create a grainy texture. I like to taste at this point and adjust the salt and pepper if needed, as the potatoes can sometimes absorb seasoning.

While the soup is simmering, carefully scoop out the insides of the bread bowls, leaving a sturdy shell about 1/2 inch thick on the bottom and sides. Ladle the hot soup into each bread bowl, filling them about three-quarters full to prevent overflow. Top each bowl generously with crispy crumbled bacon, a handful of freshly shredded cheese, a dollop of sour cream, and a sprinkle of fresh chives. Serve immediately while the soup is hot and the bread is still warm.