Start with a large soup pot. Place bacon in the soup pot and cook until it is crisp and brown. Remove bacon from the grease. Set bacon aside.

To the bacon grease, add butter and let melt. Then add onion and garlic. Cook for a few minutes until onions are soft and fragrant. This should take about 5 minutes.

Time to make the roux. This is what will thicken your soup. Sprinkle flour over the onion and garlic. Stir well and let cook for a few minutes.

Slowly pour in the milk and whisk until smooth. Pour in the chicken broth and water and stir well.

To the pot, add cream of mushroom soup. Stir until combined. Add potatoes, salt, and pepper. Stir well.

Bring to a boil then reduce heat to a simmer until potatoes are tender about 20 minutes or until you can pierce with a fork. Stir constantly to avoid sticking.

Serve. Top with bacon pieces and cheese. Enjoy! Great served with cornbread.