Loaded Baked Potato Soup
"Everything I love about baked potatoes but in soup form. It's easy, loaded with so many good things, and packed with flavor. It's creamy, cheesy, thick, rich, comforting, very filling, and hearty. Potatoes are baked until they're soft and tender before being simmered with garlic, milk, cheese, sour cream, bacon, and green onions. If you're a cheesy baked potato or bacon person, you're going to love this soup especially when it's cold outside...."
INGREDIENTS
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about 3 1/4 pounds Russet or baking potatoes (about 4 medium/large potatoes)
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1/4 cup (half of 1 stick)unsalted butter
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1/4 cup all-purpose flour
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2 or 3 cloves garlic, minced or finely pressed
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6 cups 2% or whole milk
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8 ounces extra-sharp cheddar cheese, grated and divided (don't use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won't incorporate well)
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1 teaspoon salt, or to taste
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1/2 teaspoon freshly ground black pepper, or to taste
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1 cup sour cream (I used reduced fat)
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about 10 slices bacon, cooked and crumbled (I used pre-cooked bacon that cooks inmicrowave in about1 minute to save time; yields about 1 cup crumbled bacon)
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about 6 to 8green onions, trimmed and sliced into smallsegments (yields about 3/4 cup)
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