Cut the bacon into 1 inch pieces. Add to the stock pot and heat over medium heat.

Saute for 5 minutes, stirring occasionally, until the bacon has browned. Remove from pan and place on a paper towel lined plate.

Remove all but 1 tablespoon of bacon grease from the pot.

Add the onions, carrots, and celery to the bacon grease in the stock pot. Saute for 5 minutes.

Add in the garlic cloves and cook for 1 minute.

Add the potatoes, chicken broth, salt, black pepper, majoram, and rosemary. Bring to a boil then reduce heat to a simmer and cover.

Cook for 30 minutes or until the potatoes are soft.

Remove the lid and raise the heat to medium. Add the instant potato flakes and mix well. Cook for 5 minutes, stirring occasionally.

Ladle into bowls and top with the reserved bacon, cheddar cheese, and sour cream if desired.