Peel and dice the potatoes.

Dice the onion and mince the garlic.

In a pot, melt the butter over medium heat. Add the diced onion and minced garlic. Cook until the onion is translucent.

Add the flour to the pot and stir until well combined with the butter, onion, and garlic.

Gradually pour in the chicken broth while stirring constantly. Bring the mixture to a boil.

Reduce heat to low and add the diced potatoes. Simmer for about 15 minutes or until the potatoes are tender.

Using a blender, puree the soup until smooth.

Return the pureed soup to the pot. Stir in the milk, salt, and pepper. Cook over low heat until heated through.

Serve the potato soup hot, topped with shredded cheddar cheese and crumbled bacon.