Heat a large nonstick
pot over medium heat. Add bacon and cook until crispy, about 10-15 minutes.
Use a slotted spoon to remove cooked bacon; transfer to a paper-towel lined
plate.
Add onion, celery,
carrots, and potatoes to the pot and cook for 5-7 minutes.
Add flour and cook
for an additional 2 minutes.
Add vegetable broth
and Alfredo Extraordinaire to the pot and bring to a simmer. Cook for 10-15
minutes or until the vegetables are tender.
Mash the mixture with
a potato masher until potatoes thicken the soup. Remove soup from heat and
stir in sour cream.
Serve with crispy
bacon, chives, and cheddar cheese.
