Baked Potato Soup

Baked Potato Soup

3 T. butter
2-3 cloves garlic, minced
1/2 C. flour
14 oz. can chicken broth
4 medium baking potatoes baked*
2 C. grated cheddar cheese, divided
1 1/2 t. salt
1/2 t. pepper
1 1/2 C. sour cream, divided
1/2 C. shopped green onions, divided
8 slices bacon, cooked and crumbled, divided

*don't have time to bake potatoes in the oven? Just pierce them with a fork a few times and pop them in microwave. Cook in 5 minute intervals until a knife easily pierces through them. It usually takes 5-10 minutes. To bake in oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.

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. 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 lengthwise 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 slat 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 crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top each serving with remaining sour cream, onions, cheese and bacon.