Cooking Instructions

• Melt butter in a stock pot over medium heat. Add garlic and sauté for 30-60 seconds until fragrant.
• Add flour to pan and whisk to combine. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth.
• Add chicken broth. Bring soup just to a low simmer and cook until thickened, stirring often, about 5 minutes.
• Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and scoop out potato flesh.
• Add 1 ½ cups grated cheese to soup, along with salt and pepper and stir until cheese is melted.
• Remove pan from heat and stir in ¾ cup sour cream, ¼ cup green onions, and crumbled bacon. Add additional salt and pepper to taste.
• Ladle into bowls and top each serving with extra sour cream, onions, cheese, and bacon.