Baked Potato Soup

Adapted from OurBestBites.com

2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth (or 2 cups watr + 2 bullioun cubes)
4 medium baking potatoes (about 2 1/2 pounds) baked
2 C grated cheddar jack cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 C light sour cream
1/2 C chopped green onions, divided
4 slices bacon cooked & crumbled

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 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 1 C sour cream and 1/4 C green onion. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon. (The bacon can be added to the soup with the sour cream and green onions, but we didn’t like how it turned rubbery, especially the next day, so we just add crumbled bacon as we serve the soup.)

Printable recipe here
Kaylee - *****
McKenzie - *****
Alexa ****
Cara *****