Need a nice yummy soup to warm you up this fall? Well, this is definitely it. I am not a big soup fan, rarely eat anything but chicken noodle. (I know, I'm lame.) But I saw this recipe and I HAD to try it! It was as good as it sounded, better even. My husband LOVED it, and so did I! Hope you all love it too.
1/2 cube butter
2 teaspoons minced garlic (or 2 cloves)
1/2 c. flour
4 1/2 c. milk (I used 2%, but any kind will do)
1 (14 oz) can chicken broth
6 medium baking potatoes, baked
2 c. grated cheddar
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. sour cream
1 bunch chopped green onion
1 package of bacon
Bake potatoes in oven on 300 for about 3 hours.
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 spoon or whisk to smash potatoes, breaking up large clumps.
Add grated cheese and salt and pepper and stir until cheese is melted.
Remove pan from heat and stir in sour cream, green onions,and crumbled bacon. (Don't use all the onions, bacon and cheese.)
Add additional salt and pepper to taste.
Ladle into bowls and top each serving with the remaining onions, cheese, and bacon.
Happy Eating. Xoxoxoxo