Gregg's Baked Potato Soup

• Ready In: 1 hr 45 mins
• Serves: 5-7
• Yields: 2 quarts

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. Bake potatoes at 400 degrees for an hour.
2. Cut in half lengthwise, scoop out and reserve pulp; make stuffed potato skins from shells.
3. Melt butter in saucepan over low heat; add flour, stirring until smooth.
4. Cook 1 minute, stirring constantly.
5. Gradually add milk and cook over medium heat, stirring constantly until thick and bubbly.
6. Stir in potato, salt, pepper, 1/2 bacon, 2T onion, garlic and 1 c cheese.
7. Cook until thoroughly heated (do not boil).
8. Stir in sour cream and heat.
9. Serve with remaining bacon, onion and cheese.