• *don’t have time to bake potatoes in the oven?  Just pierce them with a fork a few times and then pop them in the microwave.  Cook in 5 minute intervals until a knife easily pierces through them.  It usually takes 5-10 minutes.  To bake in the oven, pierce each potato with a fork and place directly on oven rack.  Bake at 400 for 45-60 minutes, until a knife or fork easily pierces potatoes. 

Instructions:

• 1. Melt butter in a stock pot over medium heat.  Add garlic and saute for 30-60 seconds until fragrant.
• 2. Add flour to pan and whisk to combine.  It will be a somewhat crumbly paste.  Slowly add milk a little at a time while immediately whisking constantly to eliminate lumps.   Whisk until smooth.  NOTE:  At this point, if you find yourself with lumps- take the time to whisk vigorously, or use an immersion blender to smooth mixture.  If all else fails, you could also place the mixture in a blender.  Better to use one of these steps than to have a lumpy  soup!
• 3. Add chicken broth. Bring soup just to a low simmer and cook until thickened, stirring often, about 5 minutes. Because of the milk, this mixture can burn on the bottom of the pot if you aren't stirring pretty regularly.
• 4. Once soup is thickened, turn heat down to medium-low.  Cut potatoes in half length-wise and use a spoon to scoop out potato flesh.  I like to do this right onto a cutting board so I can lightly smash them up.
• 5.  Add 1 1/2 cups grated cheese to soup, along with salt and pepper and stir until cheese is melted.
• 6. Remove pan from heat and stir in 3/4 cup sour cream, 1/4 cup green onions, and 4-6 strips of the crumbled bacon.  Add additional salt and pepper to taste.
• 7. Ladle into bowls and top with each serving with extra sour cream, onions, cheese, and bacon.