Gregg's Baked Potato Soup

Ingredients

• 4 large potatoes
• 2/3 cup butter
• 2/3 cup flour
• 6-8 cups milk
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 12 slices bacon, cooked, crumbled & divided
• 6 green onions, chopped and divided
• 4 garlic cloves
• 1 1/2 cups shredded cheddar cheese, divided

• 1 (8 ounce) container sour cream

Directions

1. 1

   Bake potatoes at 400 degrees for an hour.

2. 2

   Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.

3. 3

   Melt butter in saucepan over low heat; add flour, stirring until smooth.

4. 4

   Cook 1 minute, stirring constantly.

5. 5

   Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.

6. 6

   Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.

7. 7

   Cook until thoroughly heated (do not boil).

8. 8

   Stir in sour cream and heat.

9. 9

   Serve with remaining bacon, onion and cheese.