Baked Potato Soup

Ingredients:

3 T. butter

2-3 cloves garlic, minced

1/2 c. flour

4 1/2 c. milk

1 14-oz can chicken broth *

4 medium baking potatoes, baked

2 c. grated cheese, divided

1 1/2 t. salt

1/2 t. black pepper

1 1/2 c. sour cream, divided

1/2 c. chopped green onions, divided

8 slices of bacon, cooked and crumbled, divided

*I actually just added 1 cup water and a few scoops of chicken bullion instead.

Recipe:

1. Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant.

2. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps.

3. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

4. Once soup is thickened, turn heat down to medium-low.

5. 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.

6. Add 1 1/2 c. grated cheese and salt and pepper and stir until cheese is melted.

7. Remove pan from heat and stir in 3/4 c. sour cream, 1/4 c. green onions, and 4 strips of crumbled bacon.

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

Rating: 3.75 of 5

We liked this soup much better than the other Baked Potato Soup. Today's soup is pretty darn thick so make sure you have an appetite. Otherwise, you'll only be eating a few bites and calling it quits. Also, it makes a huge pot! Definitely not a one-meal kind of recipe for a family of four. More like a family of 8. Anyways, creamy, love the bacon on top, the green onions are a nice subtle taste, and the potato clumps are just right. I'd make this recipe again.

Source: OurBestBites.com, Baked Potato Soup