Baked Potato Soup

Courtesy of Our Best Bites

2 T butter
2-3 cloves minced garlic
1/2 c. flour
1 1/2 t. salt
1/2 t. black pepper
8 slices bacon cooked and crumbled
4 1/2 c. milk
1 (14oz) chicken broth
4 med baking potatoes (baked----375* for 60 minutes)
2 c. grated cheddar cheese
1 1/2 c. light sour cream
1/2 c. chopped green onions

Melt butter in stock pot over medium heat. Add garlic and saute 30-60 seconds. Add flour. Slowly add in milk while whisking constantly. Whisk until smooth. Add chicken broth. Bring to a simmer and heat until thick--about 5 minutes. Once the soup is thickened turn heat to med-low. Cut potatoes in half and use spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up the large clumps. Add 1 1/2 c. cheese and salt and pepper. Stir until the cheese is melted. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions and 4 pieces of crumbled bacon. Add additional S & P to taste. Top with remaining onion, cheese, bacon and sour cream.