In a 5- to 6-quart pan, place chopped bacon over medium-high heat.
Stir often until bacon is well browned and crisp, 10-12 minutes. With a slotted spoon, transfer bacon to a paper towel lined plate to drain and keep warm.
Pour off and discard all but 2 tablespoons bacon fat from pan. Add broth and garlic to pan (beef broth offers a richer flavour, but it will turn the soup abeige colour). Bring to a boil over high heat.
Reduce heat to medium and stir in milk and potato flakes. Stir constantly until soup is smooth and thickened and simmering, about 5 minutes.
Ladle soup into serving bowls. Offer chopped bacon, green onions, and pepper to add to taste.
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