In a large pot fry bacon until crispy over medium heat. When done, take the bacon out and let drain on a plate with a paper towel on it.
In the bacon fat, cook carrots for 3-4 minutes. Add potatoes and cook for 4-5 minutes stirring occasionally.
Whisk flour into your pot until the flour is cooked and it has thickened up a little bit (about 5 minutes)
Add chicken stock, most of the bacon (the rest will be used for garnish), and salt & pepper.
Bring the soup to a simmer and cook for 20-25 minutes or until the potatoes are soft.
If you desire a creamier consistency, then mash some of the potatoes with a fork and stir. Add whipping cream and 1 cup of cheese (the rest will be used as a topping) - simmer for 5 minutes. If needed, add stock to reach your desired texture. Season to taste.
Add more cheese to the top along with sour cream, chives and left over bacon pieces.