Baked Potato Soup

Baked Potato Soup

Recipe from Our Best Bites

3 Tbsp butter

2-3 cloves garlic, minced

1/2 C. flour

4 1/2 C. Milk (low fat works great)

1 - 14 oz can chicken broth

4 Medium baking potatoes (about 2 1/2 lbs) baked (or microwave)

2 C. grated cheddar cheese, divided

1 1/2 tsp salt

1/2 tsp pepper

1 1/2 C. Sour cream, divided

1/2 C. chopped green onions, divided

8 Slices bacon, cooked and crumbled, divided

Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.  Add flour to pan.  Slowly add milk a little at a time while whisking constantly to eliminate lumps.  Whisk until smooth and then add chicken broth.  )Now, if you get to this point and don't have a smooth liquid. Stop! Save your soup by popping the mixture in the blender, then continue.) Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot.  Use a wooden spoon to smash potatoes, breaking up large clumps.  Add 1 1/2 C. grated cheese and salt and pepper and stir until cheese is melted.  Remove pan from heat and stir in 3/4 cups sour cream, 1/4 cups green onions, and 4 strips of the crumbled bacon.  Add additional salt and pepper to taste.  ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.