Baked potato soup

2 large baked potatoes, cooled and chopped
4 tablespoons pancetta, chopped
1/2 cup sweet onion, chopped
8 cloves caramelized garlic
6 cups chicken broth
1/2 cup cheddar cheese
1/4 cup sour cream
2 green onions, chopped
chopped chives to taste
hot sauce to taste

In a large soup pot cook the pancetta until light brown. Add onion, green onion, garlic and cook 2-3 minutes or just until onions soften. Add potatoes and broth. Increase temperature, bring soup up to a boil, and then lower to a gentle simmer for 30 minutes. Just before serving, gently stir in cheese and sour cream. Serve topped with chives and hot sauce to taste.