Starting out, poke holes in the potatoes with a fork, microwave them for 12-15 minutes until tender. Cut the potatoes nto chunks to cool.
In a large pot, melt the butter over medium-low heat.
Next, add garlic and onion; cook until the onion is translucent.
Slowly whisk the flour into the pan and stir until slightly browned.
Again, slowly whisk in the milk, 1 cup at a time.
Then, add ½ of the chicken stock. Bring it all to a light simmer and whisk in the salt, garlic powder and pepper. Let it come to a light simmer and thicken, stirring occasionally.
Add velvetta, bacon and the sour cream and stir until smooth.
Next, turn off the heat and fold in the potatoes.
I garnish with green onion and a little bacon and my wife LOVES IT, good luck!
Ps: I use half the chicken stock when I cook the soup and when I put it away for leftovers I add the additional 2 cups to thin it out…. Personal preference, you’ll see.
