Place the potatoes, chicken stock, and soup base in a medium pot and cook over medium heat for about 12 to 15 minutes, or until the potatoes are tender when pierced with a fork.

Melt the butter in a large pot over medium heat. Add the onions and garlic and sauté until the onions are translucent. Sprinkle the flour over the onions, stir, and cook for a minute or two until fragrant.

Add the potatoes and chicken stock to the onions in 1-cup increments, stirring after each addition, until the soup is well blended.

Add the cream cheese and stir until it has melted. Add the salt, black pepper, chives, and bacon bits and mix well.

Serve garnished with shredded cheese, bacon bits, and sour cream.