This soup started out as a variation on my baked potato soup recipe.

Peel and boil potatoes; cool and cut up. For the chicken, you can either prepare some specifically for this recipe, or use a cup (or so) of leftover chicken.

In a large soup pot, melt butter. Add flour and chopped onion. Once butter/flour/onion mixture thickens and bubbles, add the chicken, milk, cheese, sour cream, potatoes, and garlic salt. Simmer for 10 minutes. Stir in chives. Add lots of pepper. Serve immediately.