I made this the other day and my husband loved it!!! The kids were not fond of the green onions in it so when I make it again I might leave the onions out until the end and just add them to mine and my husbands.
3 Tbsp. butter
2-3 cloves garlic-minced
1/2 c. flour
4 1/2 c milk (low fat works great)
1 (14oz) can chicken broth
4 medium baking potatoes (about 2 1/2 lbs) baked*
2 C. grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp. black pepper
1 1/2 c. sour cream (low fat is fine) divided
1/2 c. chopped green onions, divided
8 slices bacon, cooked and crumbled, divided
Melt butter in stock pot over meadium heat. Add garlic and saute 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little ata time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth (Now if you get to this point and dont have a smooth liquid Stop! Save your soup by popping the mixture in the blender, then continue on) 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 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 each serving with the remaining sour cream, onions, cheese, and bacon.
*dont have time to bake potatoes in the oven? Just pierce them with a fork a few times and then pop them in the microwave. Cook in 5 minute intervals until a knife easy pierces through them. It usually takes about 5-10 minutes. To bake them in the oven pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.