Baked Potato Soup

Ingredients:
6 medium/large potatoes, baked and cooled
5 slices of bacon
3/4 cup chopped onion
2 cloves garlic, chopped
2 TBSP butter
6 cups milk
1/2 cup flour
1 1/2 cups shredded cheddar cheese
1/3 cup sour cream
salt and pepper
cheese, green onions for garnish as desired

Cook bacon in pot until crispy. Remove the bacon with a slotted spoon, leaving the fat in the pot. Set bacon on paper towels to drain. Add the butter and onions, cook until soft. Add the garlic and cook for a minute more.
Add the flour and stir until well blended. Add the milk and slowly cook until incorporated. Using an immersion blender, blend up the ingredients in the pot until well incorporated.
Let this cook down for about 10 minutes on low heat, adding salt and pepper to taste.
Spoon the cooked potato out of the skin and add to the soup, do this for only FOUR of the six potatoes. Use the immersion blender again until the soup is fairly smooth and the potato is pureed into the soup.
Add the sour cream and cheese and let cook for a few minutes. This is where you want to taste and add salt and pepper as needed.
Take the remaining two potatoes and peel the skin off. Carefully cut into chunks and add to the soup. Stir well to incorporate. Spoon into bowls and garnish with the cooked bacon, green onions and more cheese (if desired).

Potato Soup!

I used Ally's potato soup recipe and changed just a few things. It was delicous, thanks for the recipe Ally!

Loaded Baked Potato Soup
8 potatoes
1 stick of margarine
1/2 cup flour
1 medium yellow onion diced (about 1 cup)
3 cloves of garlic minced
6 cups whole milk
2 cups half and half
1/4 cup chopped green onions/chives
1/2 tsp. fresh nutmeg grated
10 strips of bacon, cooked and crumbled
1/2 cup sour cream
2 tsp. kosher salt
2 tsp. freshly grated black pepper
1 cup grated cheddar cheese
1 tsp. Tony Chachere's Creole Seasoning

Cook potatoes in microwave and remove skin. Dice and set aside.

Saute onion in butter for about 3 minutes and add garlic, saute for another minute. Slowly whisk in flour until the sauce is smooth. Slowly add milk, continuing to whisk so it doesn't clump. Whisk in the half and half, nutmeg, Tony Chachere's, salt and pepper. Let simmer for 5 minutes, stirring frequently.

Add potatoes and mash with the whisk until the soup is desired consistency. Add green onions, cheese and sour cream. Let simmer until potatoes cook down. Garnish with a little bit of cheese, bacon and more green onion.
I served with french bread, it was YUM!