Baked Potato Soup

• Butter3 tablespoons
• Garlic · minced2 cloves
• Flour½ cup
• Milk (low Fat Works Great)4½ cups
• 14oz Can Chicken Broth1
• Medium Baking Potatoes (about 2 1/2 Pounds) Baked*4
• Grated Cheddar (or Sharp Cheddar) Cheese · divided2 cups
• . Salt1½ teaspoons
• . Black Pepper½ teaspoon
• Sour Cream (low Fat Is Fine) · divided1½ cups
• Chopped Green Onions · divided½ cup
• Bacon · cooked and crumbled, divided8 slices

Method

1. 01

   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.

2. 02

   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 C sour cream, 1/4 C 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.