Peel the potatoes.
Cut the potatoes into ½ inch cubes.
Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
Bring to a boil and continue to cook until the potatoes are fork tender.
Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
Slowly add the 1 cup half and half. All the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
Add the 1 cup shredded cheddar cheese.
Continue to simmer until the soup has thickened.
Season with salt and pepper.
Garnish with sour cream, crumbled bacon and chives.