Prick potatoes with a fork; microwave on high until cook through, turning once 12 to 15 minutes. Let cool slightly. Scoop out flesh; discard skins. Mash with a fork. In a skillet, cook bacon until crisp, crumble. Melt butter in pan over medium heat. Add flour; whisk until smooth and golden about 2 minutes. Whisk in milk. Cook until thickened, whisking 5 to 6 minutes. Stir in potatoes, cheese and 1/2 tsp each salt and pepper. Cook, stirring until cheese melts and soup is hot. Whisk in sour cream. Season with salt and pepper, top with bacon and chives.
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