Scrumptious Baked Potato Soup

Ingredients

• 1/4 cup butter or margarine
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 1/4 cup all-purpose flour

• 1 (14 1/2 ounce) can chicken broth
• 1 1/2 cups heavy cream
• 1 lb russet potato, baked (about 3 medium)
• salt, to taste
• fresh ground black pepper, to taste
• 5 slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• sliced green onion

Directions

1. 1

   Melt butter in large heavy bottomed saucepan over medium heat.

2. 2

   Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.

3. 3

   Stir in flour.

4. 4

   Gradually stir in broth and heavy cream.

5. 5

   Scoop potato pulp from one potato; mash. Add pulp to broth mixture.

6. 6

   Cook over medium heat, stirring occasionally, until mixture just comes to a boil.

7. 7

   Dice remaining potato skin and potato(es); add to soup. Heat through.

8. 8

   Season with salt and pepper. Top each serving with bacon, cheese and green onion.