Once flour is incorporated into fat, onions and garlic, whisk in chicken broth. Bring to a boil.
Stir in potatoes. If you are using the steam in bag potatoes then steam according to directions and then mash in a bowl before adding to broth. If you are using baked potatoes then peel, cube and mash potatoes before adding to broth.
If you still have big lumps of potatoes and you want a totally smooth soup then this is the time to use an immersion blender or blend in a blender (in batches).
Add cream, milk, salt and pepper and bring to a simmer. Add 1/2 cup shredded cheese.
Serve with bacon bits, chives and the remaining cheese.
I always put a jar of Tabasco on the table because my son LOVES Tabasco in this soup.
Recipe from Theres Always Pizza at TheresAlwaysPizza.com