Kittencal's Baked Potato Soup

If you prefer an extra creamy soup use 5 cups half and half cream, adjust the chili flakes to suit heat level or you may omit, make certain to oven-bake the potatoes not boil it will make a difference in flavor, prep time does not include baking the potatoes, this soup is best if used the same day, it does not reheat well --- *note* for a lower fat option omit or reduce the bacon amount, use low-fat milk, sour cream and cheddar cheese :)

• Ready In: 45 mins
• Serves: 6

Ingredients

• 10  slices  cooked bacon (cooked until crispy then finely chopped, can use more)
• 2⁄3 cup butter
• 1 -2  teaspoon  dried crushed red pepper flakes
• 1  medium onion, chopped
• 2 -3  tablespoons  fresh minced garlic
• 2⁄3 cup all-purpose flour
• 5  cups milk
• 2  cups chicken broth
• 5  large  baked russet potatoes (peeled and cubed)
• 4  green onions, chopped
• 1 1⁄2 cups  grated cheddar cheese
• 3⁄4 cup sour cream
• 1 -2  teaspoon seasoning salt
• 1  teaspoon ground black pepper (or to taste)
•  grated cheddar cheese (optional)
•  chopped green onion

Directions

1. In a Dutch oven or pot melt butter over medium heat.
2. Add in onion and chili flakes; cook stirring for about 3 minutes.
3. Add in garlic cook stirring 2 minutes.
4. Add in flour then cook stirring constantly for about 1-1/2 minutes.
5. Slowly add in milk and broth, whisking constantly until bubbly and thickened.
6. Stir in the cubed cooked potatoes and green onions; bring to a boil.
7. Reduce heat to low and simmer uncovered for about 20 minutes.
8. Using a fork mash about half of the potatoes (leaving some cubed).
9. Mix in crumbled cooked bacon, sour cream and 1-1-/2 cups cheddar cheese; stir until the cheese has melted (do not boil).
10. Season with seasoned salt and black pepper.
11. Ladle into 6 bowls then sprinkle with more cheddar cheese and chopped green onions if desired.
12. Delicious!