Baked Potato Soup

Ingredients:
2 TBSP butter
2-3 cloves garlic-minced
1/2 cup flour
4 1/2 cups low-fat or skim milk
1 14oz. can chicken broth
4 medium potatoes-baked
2 cups cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp salt
1/2 tsp black pepper
1 1/2 cups light sour cream, divided
1/2 cup chopped green onions, divided
8 slices bacon, cooked, crumbled, divided

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.

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 pot. Use a wooded spoon to smash potatoes, breaking up large clumps. Add 1 1/2 cups grated cheese and slat and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 cup cour cream, 1/4 cup green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with remaining sour cream, cheese, onions and bacon.