Baked Potato Soup
 Source Our Best Bites Recipe Added: 1/12/2012
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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 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 cup grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup 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. *Microwave: Pierce potatoes with a fork and place in microwave. Cook in 5 minute intervals until a knife easily pierces through them, about 5-10 minutes. to bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes. |
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