Baked Potato Soup- Stef

This is for you Jessica!! PS I miss your FACE!

3 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C milk
1 14oz can chicken broth
4 medium baking potatoes baked*
2 C grated cheddar cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C sour cream, divided
1/2 C chopped green onions, divided
1 package bacon cooked and crumbled, divided


Melt butter in pot over medium heat. Add garlic and saute for 30-60 seconds 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. 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 into pot. Mash 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 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Use remaining sour cream, onions, cheese, and bacon on top. I like to have this soup in a bread bowl, and it makes awesome leftovers. Its even better the second time around!