Baked Potato Soup

This is the greatest soup you will ever make.
Try it out and see, you'll love it!

What you'll need, and what to do:

1/2 cube butter

2 teaspoons minced garlic (or 2 cloves)
1/2 c. flour
4 1/2 c. milk (I used 2%, but any kind will do)
1 (14 oz) can chicken broth
6 medium baking potatoes, baked
2 c. grated cheddar (or sharp cheddar) cheese, divided
(though I am pretty sure I used more than that)
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 c. sour cream
1 bunch chopped green onion
1 package of bacon

Bake potatoes in oven on 300 for about 3 hours.

Melt butter in a stock pot over medium heat.
Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan.
Slowly add milk a little at a time while whisking constantly to eliminate lumps.
Whisk until smooth and then add chicken broth.
Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.
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 into the pot.
Use a spoon or whisk to smash potatoes, breaking up large clumps.
Add grated cheese and salt and pepper and stir until cheese is melted.
Remove pan from heat and stir in sour cream,  green onions,
and crumbled bacon (do reserve some bacon, cheese, and onions to garnish).
Add additional salt and pepper to taste.
Ladle into bowls and top with each serving with the remaining
sour cream, onions, cheese, and bacon.