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In a large pot, melt butter over medium heat. Saute onion and carrot 5 minutes or until they start to become tender. Sprinkle flour overtop veggies and stir to create a paste.
Whisk in chicken stock and bring to boil. Soup will thicken quite a bit. Add in frozen hash browns and seasonings.
Cook covered over medium low heat until carrots are completely tender and potatoes have thawed and become soft, about 10 minutes.
Stir in milk, sour cream and dried chives and reduce heat to low. Cook another 2-3 minutes until soup it hot, but not boiling. Ladle into bowls and top with cheese and bacon. Serve.