| • | Cook the bacon in a large saucepan, all over moderate heat up until crisp. Remove the bacon with a slotted tablespoon and drain on paper towels.
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| • | Pour off all but 2 tablespoons of the bacon fat. Reduce the heat up to moderately low.
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| • | Add onion and cook, stirring occasionally, until translucent, or for about 5 minutes. Stir in potatoes, water, and table salt and bring in to a boil.
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| • | Reduce the heat up and simmer covered, stirring occasionally, until the white potatoes are tender, i.e. for about 15 to 20 minutes.
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| • | Remove one-half the soup from the cooking pan and puree it in a food processor.
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| • | Return the puree to the pan. Over low heat, add the cheese and stir until melted.
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| • | Remove the cooking pan from the heat. Taste the soup and add more table salt if needed. Serve the soup topped with the bacon and chives.
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