1. Poke holes in the potatoes with a fork and microwave them for 12 to 15 minutes until tender. Halve the potatoes and cut them into chunks to cool.
2. In a large pot, melt butter over medium-low heat.
3. Add garlic and onion and cook until the onion is translucent.
4. Slowly whisk the flour into the pan and stir until slightly browned.
5. Slowly whisk in the milk 1 cup at a time. Then add 1/2 of the chicken stock (2 cups). Bring to a light simmer and whisk in salt, garlic powder, and pepper to taste.
6. Let the soup come to a light simmer and thicken, stirring occasionally.
7. Add the Velveeta, crumbled bacon (reserving some for garnish if desired), and sour cream, then stir until smooth.
8. Turn off the heat and fold in the cooled potato chunks.
9. Garnish with green onion and additional bacon if desired. Enjoy!
**Note on stock:** The author uses half the chicken stock when cooking the soup and adds the additional 2 cups later when reheating leftovers to thin it out, based on personal preference.
