1. Boil cubed potatoes in 3 c. chicken broth.
2. Melt butter in a large stock pot, add flour and cook 5 minutes, continually stirring. Add onions, cook until soft.
3. Add broth from potatoes to evaporated milk to make 3 cups. Add to flour/butter mixture with 5 cups milk.
4. Cook over medium/high heat until thick, stirring constantly. 5. Coursely mash 1/2 of potatoes. Add to milk with cheese, sour cream, salt and pepper to taste.
6. Add rest of potatoes, heat over very low heat for 5 minutes. Garnish with bacon, chives and shredded cheese.