Roast garlic in 350 Farenheit oven for 45 minutes by chopping the end of the bulb off and rubbing the bulbs in oil and placing them in a roasting pan.
While the garlic is roasting, saute the chopped onions on medium high heat in the pot you will use to cook the soup.
Once the onions are soft and translucent add the broth, water, salt, and diced potatoes. Place lid on pot and continue to cook until potatoes are soft.
Once the potatoes are soft add the roasted garlic to the pot. Puree soup with a blender.
Continue to let the soup simmer on medium low heat for as long as you like. Cooking it for longer will enhance the flavors. Be sure to stir the soup every so often to prevent burning at the bottom.
Before serving mix in half the crumbled bacon, the one cup of cheese, and the milk.
Use the green onions, sour cream, extra cheese, and other half of bacon for toppings to sprinkle on the soup.
