Baked Potato Soup
2 tbsp butter
2-3 cloves garlic, minced
1/2 cup flour
4 1/2 cups milk
1 (14 ounce) can chicken broth
4 baked potatoes
1 1/2 cup cheddar cheese, shredded
1 1/2 tsp salt
1/2 tsp pepper
green onions, chopped
bacon, cooked & crumbled
Bake the potatoes in the oven or the microwave before you get ready to make soup, this can even be done the day before if you don't have time to bake the potatoes the same day.
In a large pot melt butter and add garlic and saute for a minute. Add the flour and mix together and then slowly add the milk and whisk together until smooth. Once smooth add chicken broth and bring to boil and heat until the soup thickens.
Turn it on low, scoop the potatoes out of skin and add to soup. Mix it together until you get the desired consistency of soup. I like mine completely mashed so I used a potato masher, but if you like chunks then a wooden spoon would work. Turn the heat up if you need to warm the potatoes and cook for 5-10 minutes.
Add 1 cup of the cheese, salt, and pepper. Serve and add sour cream, bacon, green onions, and more cheese for garnish.
Adapted from Recipe Indulgence.